Food & Cooking

How to Roast Vegetables Perfectly (Crispy, Not Soggy)

Golden, caramelised vegetables every time with the right heat, spacing and timing.

Editorial TeamNovember 4, 20261 min read

Roasting brings out the natural sweetness of vegetables. When done right, they're crisp at the edges and tender inside — a side dish everyone loves.

The basic method

  1. Heat the oven to 220°C (425°F).
  2. Cut vegetables into similar-sized pieces.
  3. Toss with oil, salt and pepper.
  4. Spread on a baking tray in a single layer with space between pieces.
  5. Roast, turning halfway, until golden and tender.

Roasting times (approx.)

Vegetable Time
Potatoes, carrots, parsnips 35–45 min
Butternut squash, sweet potato 30–40 min
Brussels sprouts, broccoli, cauliflower 20–25 min
Peppers, onions, courgette 20–25 min
Why veg gets soggyA crowded tray traps steam. Use two trays if needed — space is the secret to crispiness.

Flavour ideas

  • Honey and thyme on carrots
  • Garlic and parmesan on broccoli
  • Smoked paprika on sweet potato
  • A squeeze of lemon at the end

Roast a big tray at the start of the week and add vegetables to salads, wraps and pasta.

#Food & Cooking#Kitchen Basics
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Written by Editorial Team

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