How to Achieve Perfectly Roasted Vegetables Every Time

When vegetables are roasted, the dry heat helps to release their natural sugars, and when heat and sugar meet, caramelisation occurs and that’s what makes roasted vegetables so tasty!

Here are a few important rules to follow when roasting vegetables, so you can unlock all their potential and elevate your meals.

1. Be Generous with the Oil

Use high-quality olive oil or coconut oil and don’t hold back. Drizzle your vegetables generously with oil, distribute the oil evenly by using your hands, ensuring every vegetable is coated. Oil helps even cooking, adds flavour, and aids in absorbing fat-soluble vitamins like A, D, E, and K.

2. Avoid Overcrowding

Give your veggies room to breathe on the tray. Overcrowding prevents that delicious golden exterior by creating a steaming effect. If needed, split the veggies between two trays. Skip the baking paper when possible; direct contact with the tray conducts heat, enhancing caramelisation.

3. Don’t Forget to Season

Salt is the key to caramelised roasted veggies. Add a generous pinch of salt when you add the oil. Feel free to introduce other seasonings like pepper, spice blends, or robust herbs such as rosemary and thyme for extra flavour.

4. Consistent Size Matters

Cut your vegetables to the same size, ensuring they cook uniformly and finish at the same time.

5. Preheat the Oven

Ensure your oven has reached the desired temperature before adding the vegetables. This step contributes to an even cooking process.

6. Roast Until Perfection

Pierce the vegetables with a fork to test tenderness. They should be tender. Look for a golden, slightly charred edge to achieve that ideal crispiness.

7. Cooking Times

Cooking times are for roasting vegetables at 200-220 degrees celsius, fan bake.
*time will vary depending on how small you cut them. This is based on ‘bite-sized’ pieces.

Potatoes, beetroot, carrots and onions 30 to 45 minutes

Pumpkin, zucchini, eggplant, capsicums 20 to 40 minutes

Broccoli, cauliflower, brussels sprouts: 15 to 25 minutes


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