How to roast any vegetables

Once you’ve cut your vegetables down into bite-sized pieces, toss them with some good-tasting oil. Use enough to give the vegetables with a slick, glossy coating, but not so much that you have puddles in the bottom of your bowl — a tablespoon or two will usually get the job done. Not only does the oil help the vegetables cook more evenly and crisp up in the oven, but it also adds a rich flavor that makes roasted vegetables irresistible.

I usually use a coconut� oil� or avocado oil. Also, I toss the vegetables with my hands so I can rub the oil into the vegetables and make sure they’re evenly coated.� Last toss the vegetables with some salt.

General Roasting Times for Vegetables

Cooking times are for roasting vegetables at 425°F.

• Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them
• Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them
• Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
• Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes
• Thin vegetables (asparagus, green beans): 10 to 20 minutes
• Onions: 30 to 45 minutes, depending on how crispy you like them
• Tomatoes: 15 to 20 minutes