Oven-roasted [insert your favorite vegetables here] are easy, healthy and oh-so-good! But if your vegetables have burnt edges (or turn out limp), read on to learn how to perfect this popular dish.
Here’s Why Your Oven-Roasted Vegetables Aren’t Working
Updated on Jan. 23, 2022
We love oven roasted vegetables! When cooked correctly, they’re sweet and tender, and you can use them for almost anything: power bowls, soups, salads or as a simple side dish. But if your vegetables tend to turn out limp, oily, burnt or undercooked, you might be making one of the mistakes below.
Don’t worry, though—each one has a super easy fix!
1. You’re Overcrowding the Pan
Even as a professional chef, I find myself cramming vegetables onto a single sheet pan to avoid dirtying up a second one. If the pan is packed too tightly, the vegetables will steam instead of caramelizing. The result is sad, limp, less-than-flavorful vegetables.
The solution: Give your vegetables some room to breathe. Arrange the veggies in a single layer, keeping at least a quarter inch of space between them. This may mean using a second sheet pan if you’re meal prepping or cooking for a crowd. But, trust us: washing that extra dish is worth it.
2. The Oven Temp Is Too Low
You might be tempted to turn the oven down if you’ve ever burned a batch of roasted vegetables, but we’d advise resisting that temptation. A low-and-slow cooking technique is excellent for vegetables like carrots, beets or potatoes that you plan to puree into soup. But, they’ll turn out soft and soggy instead of crispy and caramelized.
The solution: Turn the oven temperature up to 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender-crisp. Everything will be golden brown and delicious!
3. Everything Cooks Unevenly
Do you find that some of your vegetables are burnt while others are still undercooked in the center? Since smaller pieces cook faster than larger pieces, your vegetables will cook unevenly if they’re all different sizes.
The solution: No matter what cut you settle on—sliced, diced or chopped—make sure everything is roughly the same size. This is especially important if you’re mixing different veggies together to create a sheet pan supper.
4. You’re Using Too Much (Or Too Little) Oil
Too much oil and your veggies will turn out soggy and dense. But skimp on that oil and those vegetables will be too dry. Luckily, it’s easy to find Goldilocks’ just right amount.
The solution: Before hitting the sheet pan, place the vegetables in a large bowl and add a tablespoon of oil. (Which oil is best? You get to decide!) Give them a quick toss and add an extra tablespoon if everything isn’t fully coated. Then, transfer the veggies to the sheet pan using your hands, leaving any excess oil at the bottom of the bowl.
5. Some Vegetables Always Burn!
Okay, here’s where the frustrating part kicks in: You’re doing everything right, but some of your vegetables are still burning before others cook all the way through. It’s possible the fault lies with your oven. The easiest way to know for sure? Pick up an inexpensive oven thermometer (as it turns out, my oven runs 25 degrees under and it’s hotter in one of the corners).
The solution: Once you know how your oven handles its temps, it’s as easy as rotating the pans and flipping the vegetables halfway through. In addition to turning the sheet pan all the way around, I like to swap the pans if I’m cooking on two racks. Then, use a spatula to move the vegetables around. Make sure they settle back into a single layer, or you’ll accidentally overcrowd!
Learn more about our top secrets for roasting perfect vegetables, every time. If you’re looking for an easy recipe, our roasted turnips are a crowd pleaser.
Our Best Ideas for Roasted Vegetables
Oven-Roasted AsparagusAsparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. —Jody Fisher, Stewartstown, Pennsylvania
Cumin-Roasted CarrotsCarrots make a super side—they are big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these spiced veggies. —Taylor Kiser, Brandon, Florida
Roasted Vegetables with SageWhen I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas
Smoky CauliflowerThe smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
Pomegranate-Hazelnut Roasted Brussels SproutsI converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. —Melanie Stevenson, Reading, Pennsylvania
Roasted Cabbage & OnionsI roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts
Garlic-Herb Pattypan SquashThe first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Rosemary Roasted Baby CarrotsBaby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. —Aysha Schurman, Ammon, Idaho
Roasted Curried Chickpeas and CauliflowerWhen there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you'd like. —Pam Correll, Brockport, Pennsylvania
Roasted Butternut Squash PanzanellaSquash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut
Lemon-Pepper BroccoliDiscover a healthy new side dish with our lemon-pepper broccoli recipe. Fresh broccoli florets seasoned with lemon juice, olive oil and a touch of pepper pair well with everything.
Roasted OkraOur recipe for roasted okra transforms this versatile vegetable into a crispy, flavorful treat. Perfect as a side dish or snack, roasted okra is a healthy way to enjoy this often under-appreciated veggie.
Spiced Carrots & Butternut SquashWhen I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. The sweetness of the squash and carrots really complements the spicy seasonings. —Courtney Stultz, Weir, Kansas
Roasted Squash and CarrotsSweet and savory, roasted squash and carrots are cooked with crunchy walnuts, brown sugar and warming spices for a side dish that’s sure to elevate any meal.
Roasted Acorn Squash & Brussels SproutsI love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. —Angela LeMoine, Howell, New Jersey
Roasted Green Beans with Lemon & WalnutsI first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
Winter Squash, Sausage & Feta BakeThis time of year, I can't resist butternut squash, with its bright color and fall flavor. It helps make this casserole a guaranteed hit at potlucks. —Craig Simpson, Savannah, Georgia
Garlic-Roasted Brussels Sprouts with Mustard SauceDon’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
Roasted Vegetable DipWhile my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. —Sarah Vasques, Milford, New Hampshire
Roasted Carrots and MushroomsThis rich and elevated side dish of tender, flavorful roasted carrots and mushrooms perfectly complements heartier meals. Its vibrant colors make it stand out on the table too!
Lemon Roasted Fingerlings and Brussels SproutsMy trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana
Roasted Cauliflower & Brussels Sprouts with BaconThis deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. —Lisa Speer, Palm Beach, Florida
Green Bean SaladThis cold green bean salad makes the perfect side dish, starring green beans, a simple vinaigrette and feta cheese.
Spiced Roasted CarrotsYou’ll never doubt carrots for being bland again after trying this recipe for spiced roasted carrots. It’s an easy recipe to turn a simple side dish into a festival of flavors and aromas.
Roasted Pumpkin and Brussels SproutsWhile traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania
Roasted Herb & Lemon CauliflowerA standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Roasted Brussels Sprouts with Cranberries & AlmondsIf Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. —Claudia Lamascolo, Melbourne, Florida
Roasted Carrots with ThymeThese roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
Garlic Roasted Winter VegetablesThese colorful vegetables boasting a subtle herb flavor roast to perfection and are guaranteed to become a holiday favorite. They complement almost any entrée and are easy to prepare. —Donna Lamano, Olathe, Kansas
Red Pepper TapenadeThis roasted red pepper tapenade combines sweet red peppers, almonds and basil into a delicious spread that's perfect for entertaining or everyday snacking. Serve it with toasted baguette slices or water crackers.
Parmesan-Roasted BroccoliBroccoli and cheese are the simple but shining stars in this Parmesan-roasted broccoli recipe that really couldn't be easier—it takes just 30 minutes to prep and cook.
Roasted Fennel and CarrotsWhether you serve roasted fennel and carrots alongside a roast, fish or grain dish, their rich flavors and tender texture are sure to impress!
Roasted Butternut Squash & Rice SaladWe have end-of-season picnics for my son's flag football team. This makes enough to serve plenty of hungry boys and their families. — Dolores Deifel, Mundelein, Illinois
Roasted Beet SaladBrighten up your table with this easy roasted beet salad, featuring sweet beets, tangy goat cheese and a zesty orange vinaigrette. Perfect as a side or light meal, it’s fresh, flavorful and ready to impress.
Lemon-Roasted AsparagusWhen it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy lemon asparagus recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
Roasted Red Pepper BreadThese savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. —Cheryl Perry, Hertford, North Carolina
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