Sides/How To Roast Anything
From Recipes
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
