Oven Roasting Times for Different Vegetables


Oven roasting times for 60 vegetables

Roasting is a great way to prepare vegetables. To ensure your oven-roasted vegetable dishes tantalize your taste buds, it is important to keep in mind that different vegetables require different roasting times. Softer and moister vegetables such as peppers, leeks, zucchini, asparagus, tomatoes, mushrooms, and green beans take less time than hard root vegetables such as potatoes, parsnips, rutabagas, celery root, beets, and carrots.

Combining vegetables with similar roasting times is an easy way to create a delicious, evenly cooked vegetarian side or main dish (for foods with similar roasting times, see charts below). You can of course also combine foods with varied roasting times – just add the faster-cooking vegetables to the oven later or pre-cook hard root vegetables on the stove top.

The charts below show the approximate oven roasting times in minutes for different vegetables. Each chart lists vegetables with similar roasting times to allow you to easily see which vegetables can be roasted together. The times indicated are based on the assumption that you place the vegetables in a conventional oven that has been pre-heated to 450 °F or 230 °C (gas mark 8). If you are not using a conventional oven or if you use another roasting temperature, the roasting times may differ significantly. You should also note that the way you prepare your veggies will have an impact on how long the roasting time will be (whole vegetables take longer than finely diced or sliced vegetables). The vegetable roasting charts below also show the preparation method/size of the vegetable required to achieve the indicated roasting time.

To roast vegetables in a pre-heated conventional oven, place prepared veggies in a baking pan lined with parchment paper in order to prevent them from sticking. Tossing the vegetables with oil will also reduce sticking; however, if you like healthier recipes, skip the oil. If you are roasting without oil, moisten the vegetables by adding a small amount of water or vegetable stock to the bottom of the roasting pan. Alternatively, you can use chicken broth, wine, tomato juice, freshly pressed orange juice, lemon juice, vinegar, or soy sauce. After arranging the vegetables on the pan, place the pan on the middle rack in the oven. Stir occassionally and cook until tender and lightly browned.


Roasting time 10-15 minutes:

Vegetable Size/Preparation Combines well with...
Asparagus Whole asparagus, trimmed Garlic, bell peppers, broccoli, zucchini, mushrooms*, Brussels sprouts*, cauliflower*, carrots*
Baby squash Halved Bell peppers, zucchini, tomatoes*, potatoes*, carrots*, eggplant*, sweet potatoes*
Bell peppers Cut into thin strips Garlic, zucchini, asparagus, eggplant*, onions*, potatoes*, green beans*, mushrooms*
Broccoli Cut into 1 to 2 inch pieces cauliflower*, carrots*, tomatoes*, mushrooms*, Brussels sprouts*, asparagus
Buttercup squash Peeled and cut into 1-inch chunks Tomatoes*, zucchini, potatoes*, carrots*, bell peppers, eggplant*, sweet potatoes*
Garlic Peeled and cut into very thin slices Nearly anything and everything
Corn on the cob Husks removed
Leeks Tough green tops trimmed off; sliced Broccoli, bell peppers, carrots*, parsnips*, potatoes*
Okra, small Whole okra, trimmed Tomatoes*, onions*, potatoes*
Radishes Whole radishes, trimmed Broccoli, carrots*, potatoes*, Brussels sprouts*, turnips*
Tomatillos Whole tomatillos, papery husks removed Cherry tomatoes*
Yellow summer squash Cut into ½-inch thick slices Zucchini, potatoes*, eggplant*, tomatoes*
Zucchini Quartered and sliced into 1-inch sticks, add salt prior to roasting to draw out extra moisture Asparagus, baby/buttercup squash, bell peppers, summer squash, mushrooms*, potatoes*, tomatoes*

*Roasting time longer than 10-15 minutes (refer to the other charts on this page for the appropriate roasting time for this vegetable). You can overcome the differences in roasting times by putting the longer roasting vegetables into the oven first or by cutting the slow-roasting vegetables into smaller pieces than recommended on this page.



Roasting time 15-20 minutes:

Vegetable Size/Preparation Combines well with...
Brussels sprouts Trimmed and halved Carrots, mushrooms, asparagus*, broccoli*, radishes*, cauliflower*, potatoes*, sweet potatoes*
Carrots Peeled or scrubbed, cut into ½-inch sticks Radishes, Brussels sprouts, zucchini, green beans, leeks, broccoli*, asparagus*, baby squash*, buttercup squash*
Cherry tomatoes Roast whole Zucchini, mushrooms, broccoli*, bell peppers*, yellow summer squash*, baby squash*, buttercup squash*, eggplant*
Garlic Peeled and cut into thin slices Nearly anything and everything
Green beans
(string beans)
Whole beans, trimmed Garlic, carrots, cherry tomatoes, shallots, zucchini, (red) potatoes*, fennel*
Mushrooms, crimini Halved lengthwise Other types of mushrooms, cherry tomatoes, zucchini, shallots, bell peppers*
Mushrooms, king trumpet Cut lengthwise into ½-inch slices Other types of mushrooms, cherry tomatoes, zucchini, shallots, bell peppers*
Mushrooms, oyster Torn into strips Other types of mushrooms, cherry tomatoes, zucchini, shallots, bell peppers*
Mushrooms, portobella Cut lengthwise into ½-inch slices Other types of mushrooms, cherry tomatoes, zucchini, shallots, bell peppers*
Mushrooms, white button Halved lengthwise Other types of mushrooms, cherry tomatoes, zucchini, shallots, bell peppers*
Parsnips Peeled and cut into thin strips Carrots, potatoes*, sweet potatoes*, beets*, turnips*, butternut squash*,
Radishes Whole radishes, trimmed Carrots, Brussels sprouts, zucchini, potatoes*, turnips*
Shallots Whole or halved Mushrooms, green beans, wax beans, Brussels sprouts, carrots, cherry tomatoes, potatoes*, sweet potatoes*
Wax beans Whole beans, trimmed Shallots, garlic, carrots, mushrooms, cherry tomatoes
Zucchini Halved crosswise, then quartered; add salt prior to roasting to draw out extra moisture Carrots, mushrooms, asparagus*, baby squash*, bell peppers*, eggplant*, (red) potatoes*, broccoli*

*Roasting time shorter or longer than 15-20 minutes (refer to the other charts on this page for the roasting time for this vegetable). If you want to combine slower and faster roasting veggies, you can do so by putting the slow cooking vegetables into the oven first and by adding the faster cooking food later. Furthermore, cutting slow-roasting vegetables into smaller pieces will shorten the roasting time.





Roasting time 20-30 minutes:

Vegetable Size/Preparation Combines well with...
Artichokes, baby Trimmed baby artichokes, whole or halved Garlic, tomatoes, sweet peppers, onions, fennel bulb*, potatoes*, mushrooms*
Carrots, baby Roast whole baby carrots Turnips, sweet potatoes, cauliflower, radishes*, Brussels sprouts*, zucchini*, green beans*, leeks*, broccoli*, asparagus*, squash*, parsnips*, fennel*
Belgian endives Sliced in half Parsnips*
Cauliflower 1 ½-inch cauliflower florets Carrots, garlic, tomatoes, broccoli*, asparagus*, potatoes*, Brussels sprouts*
Cipollini onions Roast whole Tomatoes, Carrots, potatoes*
Corn on the cob Whole, in husks Tomatoes, garlic, onions, sweet peppers, cherry tomatoes*
Eggplant Cut into ½-inch thick slices; add salt prior to roasting to draw out extra moisture Tomatoes, sweet peppers, zucchini*, squash*, mushrooms*
Fennel bulb Trimmed and cut into 10-12 wedges Sweet potatoes, tomatoes, carrots, artichokes*, red onions, green beans*, beets*, leeks*
Garlic Peeled and each clove halved or sliced Nearly anything and everything
Kohlrabi Peeled and cut into ½-inch thick slices Turnips, carrots, sweet potatoes, beets*, potatoes*, butternut squash*
Pearl onions Roast whole Carrots, green beans*, potatoes*, mushrooms*, Brussels sprouts*
Tomatoes, plum Roast whole tomatoes Garlic, eggplant, sweet peppers, broccoli*, zucchini*, mushrooms*, squash*
Red onions Halved Sweet peppers, carrots, potatoes*, zucchini*
Sweet peppers Cut into 1-inch wide strips Garlic, eggplant, onions, zucchini*, asparagus*, potatoes*, green beans*, mushrooms*
Sweet potatoes Halved crosswise, then cut into 1-inch wedges Carrots, kohlrabi, onions, squash*, Brussels sprouts*, parsnips*, cauliflower*, potatoes*
Turnips Peeled and cut into 1-inch cubes or each cut into 6 wedges Carrots, sweet potatoes, beets*, Brussels sprouts*, radishes*, mushrooms*, broccoli*, parsnips*
Yellow onions, large Each cut into 10-12 wedges or into ¼-inch thick slices Sweet peppers, Carrots, tomatoes, garlic, potatoes*, mushrooms*, green beans*

*Denotes a shorter or longer roasting time than 20-30 min. (refer to the other charts on this page for the roasting time for this vegetable). To combine fast and slow roasting foods, put the slow roasting foods into the oven first and add the faster cooking foods later. Cutting slow-roasting vegetables into smaller chunks will also make them roast faster.



Roasting time 30-40 minutes:

Vegetable Size/Preparation Combines well with...
Butternut squash Peeled and seeded; quartered lengthwise, then cut into 1-inch pieces Carrots, kohlrabi, sweet potatoes*, zucchini*, tomatoes*
Carrots Cut into 1-inch thick slices Parsnips, fennel, daikon radishes, new/baking potatoes, turnips*, sweet potatoes*, cauliflower*, radishes*, Brussels sprouts*, zucchini*, green beans*, leeks*, broccoli*, asparagus*, squash*
Daikon radishes Peeled and cut into about 1-inch by ½-inch dices Carrots, celeriac, rutabagas, kohlrabi, other root vegetables(*)
Fennel bulb Trimmed and cut into 10-12 wedges Potatoes, carrots, artichokes*, red onions*, green beans*, beets*, leeks*, tomatoes*, sweet potatoes*
Potatoes, baking Peeled or scrubbed, cut into 1-inch thick slices Nearly anything and everything
Rutabagas Peeled and cut into 1-inch cubes Parsnips, carrots, sweet potatoes*, beets*, turnips*, other root vegetables*
Kohlrabi Peeled and cut into 1-inch cubes Potatoes, carrots, sweet potatoes*, beets*, turnips*, other root vegetables*
Parsnips Peeled and cut into cubes, or sliced diagonally into ½-inch thick slices Carrots, potatoes, butternut squash, sweet potatoes*, beets*, turnips*
Jerusalem artichokes
(sunchokes)
Peeled or scrubbed and cut into ¼-inch thick slices Potatoes, asparagus*, garlic*, Brussels sprouts*, cherry tomatoes*
New potatoes Scrubbed and unpeeled; halved Nearly anything and everything
Celery root
(celeriac)
Cut into cubes or large matchsticks Potatoes, carrots, parsnips, butternut squash, beets*

*Denotes a shorter or longer roasting time than 30-40 minutes (refer to the other charts on this page for the roasting time for this vegetable). To combine fast and slow roasting foods, put the slow roasting foods into the oven first.



Roasting time 50-60 minutes:

Vegetable Size/Preparation Combines well with...
Acorn squash Halved and seeded; place cut side up on the baking sheet Potatoes*, sweet potatoes*, Brussels sprouts*
Beets, small Whole, unpeeled beets scrubbed clean; wrapped in aluminum foil; peel off the skins after roasting Potatoes*, carrots*, sweet potatoes*, fennel*, cauliflower*, turnips*

*Denotes a shorter roasting time (refer to the other charts on this page for the roasting time for this vegetable). To combine fast and slow roasting foods, put the slow roasting foods into the oven first.



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