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Roasted Vegetables

This helpful chart will provide simple instructions for preparing and roasting all of your favorite vegetables. Mix and match them as we have done in our Roasted Vegetable Focaccia Sandwich, Harvest Cream Soup and Mediterranean Orzo Salad.


  •  See chart
Vegetable PreparationRoasting Time
Asparagus Cut off woody ends 25-30 minutes
 Bell peppers Cut into 1-in. strips 25-30 minutes
 Cauliflower Cut into florets 25-30 minutes
 Eggplant Cut into 1/4-in. slices. 25-30 minutes
 Mushrooms Trim off stem ends.25-30 minutes 25-30 minutes
 Plum Tomatoes Cut in half. 25-30 minutes
 Red or Yellow Onions Cut into 1/2-in. wedges or slices. 25-30 minutes
 Yellow Summer Squash or Zucchini Cut into 1/4-in. slices. 25-30 minutes
 New Potatoes Do not peel; cut in half. 30-35 minutes
 Russet, Yukon Gold or Sweet Potatoes Do not peel; cut into 1/2-in. slices. 30-35 minutes
 Baby Carrots Leave whole. 40-45 minutes
 Carrots Cut into 1/2-in. slices. 40-45 minutes
 LeeksCut in half lengthwise, then into 2-in. pieces. 40-45 minutes
Squash, such as Butternut or AcornPeel and cut into 1-in. cubes. 40-45 minutes



  1. Preheat oven to 450°F. Prepare vegetables as directed below. Toss prepared vegetables in 1-2 tablespoons olive oil and garlic pressed with Garlic Press.
  2. Arrange vegetables in a single layer on Stoneware Bar Pan (do not crowd pan); season with salt and coarsely ground black pepper, if desired.
  3. Roast vegetables according to time indicated in chart or until tender, deep golden brown and beginning to caramelize.

Cook's Tips:

Roasting vegetables intensifies flavor by using high heat and allowing the natural sugars in the vegetables to caramelize. Make sure not to crowd the pan or the vegetables will steam rather than roast.

For variety, create a medley of roasted vegetables by combining 2-3 vegetables from the chart that have the same roasting time.

After roasting, try adding in fresh snipped herbs such as basil, oregano, parsley or chives. For heightened flavor, add a splash of balsamic vinegar.

Present your favorite selection of roasted vegetables on a large platter for a simple and colorful appetizer. Serve at room temperature with assorted cheeses and fresh crusty bread.

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