Oven Roasting Times for Different 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 occasionally and cook until tender and lightly browned.
Roasting time 10-15 minutes:
| Vegetable | Size/Prep | 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/Prep | 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/Prep | 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/Prep | 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/Prep | 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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