10 Easy Tips for Better Roasted Vegetables, According to Chefs

Roasting vegetables isn’t hard. If you cook, you likely already knew that. In fact, I’m betting you have a go-to recipe or technique for roasted veggies. And with good reason! It’s an easy, low-effort, and relatively quick way to prepare produce. It’s also a great way to meal prep or add a healthy side dish to dinner.

But like all routines, roasted veggies can become boring, especially during the fall and winter months when root vegetables, squash, and cruciferous vegetables are plentiful. To help you combat roasted veg fatigue, I asked professional chefs from around the country how they upgrade this humble side dish. Between secret ingredients, techniques, and cooking tools, they offered plenty of suggestions for roasted vegetables that’ll steal the show.

1. Build Flavor Before and After Cooking

Emmy Award-winning and four-time James Beard Award-winning TV personality and chef Andrew Zimmern advises, “Be liberal with fats and seasonings before and after.” In other words, season your vegetables well before roasting and then add more flavor after cooking with simple sauces. Even a bottled vinaigrette or a puddle of salted Greek yogurt will instantly upgrade roasted vegetables.

2. Don’t Crowd the Pan

“Make sure your vegetables aren’t overcrowded,” says Miami chef and restauranteur Adrianne Calvo. “If they are too close together, they’ll steam instead of roast, which will prevent them from getting that deliciously crispy edge.”

If you find that your sheet pan isn’t large enough, Calvo recommends “using multiple baking sheets if necessary, or roasting in batches,” to make sure that the vegetables have enough space to brown.

3. Crank Up the Oven

Chef Joe Isidori isn’t shy about the oven temperature when he roasts vegetables. “I like to roast vegetables at high heat—425°F or higher,” he says. Using higher heat “helps get a deep color on the outside that gives flavor and texture to the whole vegetable.” Calvo agrees, saying that “high heat allows for a crispy exterior while keeping the interior tender.”

4. Or Go Low and Slow

Other chefs prefer to tease out flavor by turning down the heat. “I like roasting whole unpeeled carrots at a low temperature for a long period of time,” notes Executive Chef Jason Stratton. This method “really concentrates the flavors of the carrot.” He roasts carrots for about two hours, so if you have the oven on for an extended time for a roast, throw a pan of carrots (or any sturdy root vegetable, really) inside and give them the low and slow treatment.

5. Use the Air Fryer Instead

Chef David Kuo, on the other hand, uses his air fryer to make ultra-quick and delicious roasted vegetables. “I like to roast vegetables in my air fryer; it’s much easier than using the oven, and I can make enough for my family of four,” he says. A family favorite is cauliflower florets tossed with olive oil and “my special rub of smoked paprika, onion powder, garlic powder, chile powder, celery salt, and brown sugar.” He air fries the cauliflower at 375°F for 10 minutes.

6. Pretend the Vegetables Are Steak

Did you know that you can marinate vegetables like meat? Chef Steve Redzikowski explains, “The tip I always give my mom (who used to poach all her vegetables) is to treat them like meat. Marinate root vegetables like carrots, parsnips, and potatoes in a seasoned oil for a couple hours before roasting.” Even better, if you’re marinating meat for a sheet pan dinner, just add the veggies to the marinade.

Avoid this technique for all but the sturdiest vegetables, though. For example, when cauliflower is seasoned before cooking and left to sit, it exudes liquid, which will prevent it from browning in the oven.

7. Use Enough (But Not Too Much) Oil

“Vegetables should be well-coated but not drenched in oil,” says Calvo. “This helps them roast evenly and get that delicious, crispy exterior without becoming greasy.” If you’re never sure how much oil you should be using, Calvo recommends “one to two tablespoons of oil per sheet pan of vegetables.”

8. Don’t Leave Those Brown Bits Behind

You’ve probably noticed the sticky and delicious-looking brown bits left on your sheet pan after roasting vegetables. Redzikowski likes to use them to form the base of a very simple sauce. “After roasting,” he instructs, “deglaze the pans with veggie stock or water to lift all of the roasted bits. Then, pour that over the roasted veggies or make a vinaigrette with the liquid and some olive oil.”

9. When In Doubt, Add Cheese

Isidori recommends a slightly different finishing touch. “When I’m cooking delicate items like zucchini or asparagus and even broccolini, I will season with EVOO, salt, pepper, granulated garlic, and a touch of pecorino cheese,” he says. I can hardly think of better advice.