Best Vegetables to Roast

Having vegetables for dinner may not seem like an appetizing idea, but that’s until you think of the heart-melting taste and texture of a bowl of roasted vegetables. The beautiful brown crispiness on the outside and the flavorful, soft insides easily make them the star of any meal.

Technically, you can roast any vegetable you want; there’s not much to it than cutting them up, tossing them in seasonings, and popping them in the oven. But like everything else, each vegetable is unique and reacts differently to the heat it receives during roasting. And then there’s the matter of what combines well with what and what should be the temperature and cooking time. Below is a list of vegetables most suitable for roasting.

Best Vegetables to Roast

Types of Vegetables Good for Roasting

Though you can always roast a vegetable independently, mixing 2-3 of them together makes things more interesting. But with their different textures and constituents, not all vegetables go well together. For example, those with a high water content, like zucchini, tomato, and eggplant, do not complement root vegetables when roasting because the extra moisture in the former ruins the latter’s texture.

Such high-moisture vegetables need a longer roasting time, while the temperature may also vary. Roasting is typically done over 420°F. The table below gives the approximate roasting times for each vegetable at 425°F, along with ideas for seasoning them.

Name of VegetableCarbs per 100 gms, roastedCalories per 100 gms, roastedRoasting Time at 425°FBest Together WithRecommended Spices & Seasoning
Brussels Sprouts11.3g50 kcal25-30 minutesCarrots, Butternut Squash, Red OnionGarlic, Thyme, Balsamic Vinegar
Sweet Potato19.6g90 kcal25-30 minutesCarrots, Bell Pepper, OnionRosemary, Cinnamon, Paprika
Carrot8.2g41 kcal20-25 minutesSweet Potato, Bell Pepper, AsparagusDill, Honey, Cumin
Butternut Squash11.4g45 kcal30-35 minutesBrussels Sprouts, Sweet Potato, Bell PepperSage, Nutmeg, Cinnamon
Bell Pepper6.0g27 kcal20-25 minutesZucchini, Onion, Cherry TomatoBasil, Oregano, Garlic
Zucchini3.1g17 kcal15-20 minutesBell Pepper, Cherry Tomato, EggplantThyme, Rosemary, Parmesan
Cauliflower5.3g25 kcal20-25 minutesBroccoli, Mushroom, PotatoTurmeric, Cumin, Coriander
Red Onion9.3g40 kcal25-30 minutesBrussels Sprouts, Sweet Potato, Cherry TomatoThyme, Balsamic Vinegar, Rosemary
Cherry Tomato3.9g18 kcal15-20 minutesBell Pepper, Zucchini, Red OnionBasil, Garlic, Olive Oil
Asparagus3.7g20 kcal15-20 minutesPotato, Carrot, MushroomLemon, Parmesan, Dill
Eggplant5.9g25 kcal20-25 minutesZucchini, Bell Pepper, TomatoBasil, Garlic, Cumin
Potato17.5g80 kcal30-35 minutesCauliflower, Carrot, Bell PepperRosemary, Thyme, Garlic
Broccoli5.4g28 kcal20-25 minutesCauliflower, Mushroom, PotatoLemon, Parmesan, Garlic
Mushroom3.3g22 kcal15-20 minutesCauliflower, Broccoli, PotatoThyme, Garlic, Balsamic Vinegar
Beet9.6g43 kcal30-35 minutesCarrot, Potato, Red OnionDill, Honey, Olive Oil
Cabbage5.8g23 kcal20-25 minutesPotato, Carrot, OnionDill, Mustard, Caraway Seeds


Does roasting vegetables destroy nutrients?

Roasting is considered one of the healthiest ways of cooking vegetables. It affects a vegetable’s nutrient content like any other cooking method. Prolonged exposure to high heat lowers water-soluble vitamins like C and certain B vitamins. Still, it enhances some other nutrients, making them easier to absorb, like beta carotene (in carrots) and lycopene (in tomatoes), plant nutrients that are essential for humans.
Some studies have also suggested that roasting foods might increase their calorie levels. This could be linked to the changes a food undergoes when it’s cooked — heat tends to make it softer and easier to chew and digest. However, it’s worth noting that there isn’t enough scientific evidence to confirm this idea fully

Can you roast frozen vegetables?

Roasting frozen vegetables is as simple as just getting them out of the freezer, seasoning them, and putting them in the oven for roasting. They don’t need to be thawed because the heat evaporates the extra moisture, making the vegetables crispy outside. But roasting frozen vegetables makes them softer and mushier than roasting them fresh.

Can you roast canned vegetables?

Yes, roasting is one of the best ways to prepare canned vegetables. It removes all the extra moisture and changes their texture from soggy to reasonably firm yet tender. However, roasted canned vegetables are not the same as fresh vegetables.

What is the difference between roasting and baking vegetables?

Roasting is typically done at higher temperatures, over 400°F, while baking usually happens at lower temperatures, up to 400°F. The first is preferred for cooking solid, tough foods, such as vegetables and meats, tender with a brown crispiness. Baking, however, is for more delicate foods where you want to retain moisture, like in cookies and cakes. When it comes to vegetables, the higher temperature is the main factor, which means you are roasting them instead of baking them.