17 Best Vegetables for Roasting + How To Cook Them Perfectly

Tired of soggy green beans and flavorless broccoli? Roasting vegetables is the magic trick that transforms these healthy sides into crispy, caramelized treats. But with so many candidates lurking in the crisper drawer, which ones deserve a turn in the spotlight?

We’ll unveil the best vegetables for roasting, along with simple prep secrets and foolproof cooking tips. Get ready to unlock a world of roasted goodness, from perfectly tender to delightfully crisp.

Table of contents

• Brussels sprouts
• Broccoli
• Cauliflower
• Asparagus
• Bell peppers
• Onions
• Zucchini
• Butternut squash
• Eggplant
• Sweet potatoes
• Carrots
• Parsnips
• Beets
• Mushrooms
• Tomatoes
• Summer squash
• Pumpkin
• How to roast vegetables
• Tips for the best roasted veggies

1. Brussels sprouts

Roasted Brussels sprouts are the perfect companion to a variety of entrees, from grilled steak to chickpea curry. Their tight leaves caramelize beautifully, creating a sweet and slightly nutty flavor that offsets their raw bitterness. For a sweeter touch, try these roasted Brussels sprouts with balsamic glaze. 

2. Broccoli

Broccoli florets transform into flavor bombs when roasted. Their natural sweetness intensifies, and the edges develop a delicious crispness. This roasted spring vegetable pairs beautifully with roasted chicken, creamy pasta dishes or a simple protein like grilled fish. Or enjoy it as a healthy snack with a creamy dip like homemade ranch.

3. Cauliflower

Cauliflower is a surprisingly delicious and versatile roasted vegetable. Its mild flavor allows it to take on a wide range of seasonings. You can go bold with spicy buffalo cauliflower bites, create a cheesy pairing with Parmesan and garlic or even transform it into a vegan pizza crust with its neutral base. 

4. Asparagus

Looking for the perfect side for your grilled salmon or creamy pesto pasta? Roasted asparagus with garlic and lemon pairs beautifully with elevated entrees. Asparagus’s natural earthiness creates a caramelized depth of flavor in the oven. The spears themselves turn tender-crisp, with slightly charred tips for a hint of smoke. 

5. Bell peppers

Roasted bell peppers can complement salads, sandwiches, dips and so much more. Their natural sweetness intensifies during roasting, transforming into a deep caramelized flavor. 

Try adding some to your favorite Latin-inspired entrees or experimenting with stuffed bell pepper recipes for an easy weeknight dinner!

6. Onions

Roasting onions transforms their sharp bite into a sweet and tender treat. The natural sugars concentrate in the oven, creating a soft and jammy center. 

Serve them spooned over grilled meats, tossed into salads or nestled into sandwiches for a burst of sweet, savory goodness. For an extra-fancy dish, try making this baked tart with caramelized onion for a cozy night in. 

7. Zucchini

Roasted zucchini is a textural chameleon! Its mild flavor absorbs seasonings beautifully, transforming from bland and watery to tender-crisp with a golden-brown edge. 

Keep it simple with a drizzle of olive oil, salt and pepper, or get creative with marinades or coatings like garlic and Parmesan cheese. 

8. Butternut squash

Butternut squash is one of the best vegetables for roasting. Its dense flesh roasts into a tender, slightly sweet and nutty dream while its natural sugars caramelize to create a delicious golden crust. 

Roasted butternut squash tastes great with a little salt and pepper, but you can experiment with herbs like thyme or sage or even add a sweet maple glaze. 

9. Eggplant

Eggplant is a fantastic option for roasting, especially as a hearty main dish. Its bitterness mellows when roasted, transforming into a soft, creamy and slightly sweet delicacy. 

Layer eggplant slices with Parmesan, mozzarella cheese and marinara sauce for a quick and easy eggplant Parmesan, or go for a Middle Eastern twist by marinating slices in a lemon-olive oil mixture with cumin and coriander before roasting. Top it with yogurt and mint for a refreshing vegetarian dinner.

10. Sweet potatoes

Want to satisfy those fry cravings without the deep-fried fat? Look no further than roasted sweet potatoes! These sweet and savory treats shine with a splash of olive oil and a pinch of salt and pepper, but don’t be afraid to get fancy with unique flavor combinations like these crunchy maple baked sweet potatoes.  

11. Carrots

Raw carrots make for a quick and healthy snack, but their natural sweetness takes center stage when roasted. They’re another great alternative to french fries, pairing perfectly with grilled steaks, hamburgers and fried chicken. 

For a simple yet flavorful twist, try tossing carrot sticks with olive oil and dried herbs like thyme or rosemary. Or, embrace the sweet side with a brown sugar or honey glaze.

12. Parsnips

Parsnips are carrots’ creamier cousin, and they’re perfect for roasting! Often overlooked, they roast up beautifully with simple seasonings. Their slightly earthy flavor mellows into a touch of sweetness with a creamy, tender center. Give roasted parsnips a try and discover a new roasted veggie favorite!

13. Beets

Beets are those vibrant, ruby red root vegetables that add a pop of color and earthy depth to dishes. But roasting unlocks their hidden potential, taming their earthy bite and bringing out a surprising sweetness. 

The result? Tender, melt-in-your-mouth roasted beets are delicious on their own, chopped into salads for a burst of color and nutrients or even pureed as a base for vibrant dips and sauces.

14. Mushrooms

Roasting mushrooms transforms them from humble to heavenly. Their earthy umami flavor intensifies and their texture develops a delightful contrast, with crisp edges and a juicy, tender interior. 

These roasted gems add magic to countless dishes — from creamy mushroom pastas and rich risottos to hearty stews and simple omelets. They can even be the star of the show, drizzled with olive oil and herbs or stuffed with spinach and cheese for a satisfying vegetarian main course.

15. Tomatoes

Tomatoes are another savory roasted veggie that can elevate simple dishes and sides. Their natural sweetness intensifies, concentrating into a burst of caramelized goodness while the skins blister for a touch of texture. 

Enjoy them with a ball of burrata, toss them into pasta dishes for a pop of flavor or puree them into a vibrant sauce for tomato soups and stews.

16. Summer squash

Summer squash is zucchini’s close cousin that shines just as brightly when roasted. Its mild flavor becomes beautifully caramelized and savory, with a lovely tender-crisp texture.

This makes it a blank canvas for creativity! Just like zucchini, you can enjoy it simply roasted with olive oil and seasonings or get creative with a roasted cheesy squash casserole.  

17. Pumpkin

Roasted pumpkin is a fall favorite, similar to sweet potato and butternut squash. Enjoy it simply with a sprinkle of cinnamon, or get creative! Puree it for soups and pies, cube it for stews and salads or even roast it whole for a stunning centerpiece. 

You can also toss the pumpkin seeds with oil and salt and roast them for a savory treat!

How to roast vegetables

Ready to unlock the hidden potential of your veggies? There are two cooking methods to achieve the best roasted veggies: roasting in your oven and roasting in an air fryer. 

While they both result in perfectly caramelized vegetables, there are some key differences between the two:

• Cooking time: Air fryers generally cook vegetables faster than ovens due to their smaller size and concentrated heat source. This can be beneficial for smaller batches or when you’re short on time.
• Texture: Roasting in an oven often results in a mix of crispy and tender textures, with some caramelization on the exterior. Air frying tends to create a more consistently crisp exterior due to the concentrated airflow.
• Browning: Ovens typically offer more space for even heat distribution, leading to more consistent browning throughout the vegetables. Air fryers can create hot spots, resulting in some areas browning faster than others.
• Capacity: Ovens can handle larger batches of vegetables compared to air fryers. This is important to consider if you’re cooking for a crowd. 
• Oil usage: While both methods require some oil for flavor and texture, air frying generally uses less oil than oven roasting because of the concentrated airflow.

Prep

No matter your chosen cooking method, perfectly roasted vegetables start with the same simple prep steps:

1. Preheat your oven or air fryer: Aim for a temperature around 400°F (200°C) for most vegetables. Refer to your specific appliance instructions or recipe for exact temperatures if needed.
2. Wash and dry your produce: Wash your veggies thoroughly and pat them dry with a paper towel. Water on the outside means sad, soggy roasts, not crispy, caramelized goodness.
3. Chop your veggies: Make sure your veggies are all roughly the same size so they cook nice and evenly. Here are a few suggestions for how to cut your veggies.
   • Florets: Break broccoli, cauliflower and romanesco into bite-sized florets.
   • Pieces: Cut Brussels sprouts, potatoes, sweet potatoes and carrots into similar-sized pieces, like wedges or cubes.
   • Long vegetables: Leave asparagus and green beans whole or cut into thirds or halves, depending on their size.
   • Onions: Cut onions into wedges or thick slices.
4. Season your vegetables. Toss your veggies in a bowl with olive oil, salt and pepper. (You’ll need less oil if you’re air frying.) That’s the classic combo, but feel free to experiment! Here are some other ideas:
   • Garlic and herbs: Add a sprinkle of garlic powder, dried thyme or rosemary for a fragrant twist.
   • Smoky and spicy: Throw in some smoked paprika or a pinch of red pepper flakes for a kick.
   • Citrusy vibes: Squeeze some fresh lemon or orange juice for a bright punch.
   • Sweet and savory: Drizzle with a little maple syrup or balsamic vinegar for a sweet and tangy combo.
5. Marinate (optional): If you have some extra time, toss your veggies in a marinade for 15-30 minutes. Think olive oil, herbs, spices or even a splash of vinegar or citrus juice. This step isn’t mandatory, but it adds an extra layer of flavor that’ll have your taste buds thanking you.

In the oven

Planning a dinner party or a large family meal? This roasting method is perfect for bigger batches and offers even browning thanks to the circulating heat. 

Here’s how to roast vegetables in the oven:

1. Grab a baking sheet: Spread your seasoned veggies out on a baking sheet in a single layer. Don’t crowd the pan — you want them to have plenty of space for airflow and crispy roasting. 
2. Preheat and roast: Place the baking sheet in your preheated oven and roast for 20-30 minutes, depending on the size and density of your chosen vegetables.
3. Ensure even cooking: Halfway through roasting, give the pan a good shake to redistribute the veggies and ensure even cooking.
4. Achieve golden perfection: Keep a watchful eye on your vegetables as they roast. The ideal outcome is tender-crisp flesh with a beautifully caramelized exterior. Once your veggies have achieved a golden-brown crust, remove the pan from the oven and allow the vegetables to rest for a few minutes before serving.

In the air fryer

If you’re short on time or craving a lighter twist on roasted vegetables, the air fryer is your new best friend! This countertop wonder utilizes concentrated airflow to cook food rapidly, making it ideal for smaller batches or when you’re pressed for time. Plus, air frying often requires less oil than oven roasting, resulting in a lighter final product. 

Here’s how to transform your prepped veggies into air-fried goodies:

1. Place your veggies in the basket: Toss your seasoned vegetables in a single layer in your air fryer basket. Avoid overcrowding, as this will prevent even air circulation and hinder crispy browning.
2. Preheat and roast: Once your air fryer is preheated, pop the basket filled with veggies inside.
3. Shake your basket: For even cooking and browning, pause the air fryer halfway through the roasting time and give the basket a good shake. This ensures all the vegetables get equal exposure to the hot air.
4. Achieve crispy goodness: Most vegetables take about seven to 12 minutes to roast in the air fryer, although potatoes may take closer to 20 minutes. Check your air fryer cooking guide for recommended times. Monitor the vegetables closely during the final few minutes of cooking to prevent burning.

Tips for the best roasted veggies

From prepping like a pro to unlocking hidden flavor profiles, check out our favorite tips and tricks to elevate your roasting game and create restaurant-worthy roasted vegetables every single time.

• Dry them out: Before you toss your veggies in the oven or air fryer, make sure they’re super dry! Excess water steams them instead of roasting them, resulting in a soggy mess.
• Size matters: Cut your veggies into similar-sized pieces to ensure they cook evenly. Bite-sized chunks for broccoli, similar-sized wedges for sweet potatoes, long spears for asparagus — you get the idea!
• Oil is your friend: Give your veggies a good toss in olive oil for flavor and to help them get nice and crispy.
• Seasoning is key: Don’t be shy with the seasonings! Salt and pepper are a classic combo, but there’s plenty of room to get creative. Garlic powder, smoked paprika, a squeeze of lemon juice — the possibilities are endless. Experiment and find your favorite flavor combos. 
• Avoid overcrowding: Don’t cram all your veggies onto a single pan. Give them some breathing room on the baking sheet or air fryer basket. This allows for better air circulation and even browning.
• Shake it up: For both oven and air fryer roasting, give your pan or basket a good shake halfway through the cooking time. This helps redistribute the veggies for even cooking all around.
• Don’t peek too often: Resist the urge to constantly open the oven door while your veggies are roasting. Every time you open it, the temperature drops, which can slow down the roasting process. 
• Check toward the end: That said, you’ll want to keep an eye on your veggies toward the end of roasting. The goal is tender-crisp with beautiful caramelized edges, not burnt to a crisp.
• Rest and relax: Once your veggies are done roasting, take them out of the oven or air fryer and let them rest for a few minutes before serving. This allows the internal juices to redistribute, resulting in even more flavorful and delicious roasted vegetables.

Unlock roasting possibilities with Instacart

Now that you know how to roast like a pro, it’s time to pick out the perfect seasonal produce! From juicy shiitake mushrooms to sweet summer squash, delivery through Instacart has the best vegetables for roasting delivered straight to your front door.

Snap up some fresh ingredients, preheat your oven (or air fryer), and get ready to unlock a world of flavor with perfectly roasted vegetables!