Roasting is a great way to prepare vegetables. To ensure your oven-roasted vegetable dishes tantalize your taste buds, it is important to keep in mind that different vegetables require different roasting times. Softer and moister vegetables such as peppers, leeks, zucchini, asparagus, tomatoes, mushrooms, and green beans take less time than hard root vegetables such as potatoes, parsnips, rutabagas, celery root, beets, and carrots.

Combining vegetables with similar roasting times is an easy way to create a delicious, evenly cooked vegetarian side or main dish (for foods with similar roasting times, see charts below). You can of course also combine foods with varied roasting times – just add the faster-cooking vegetables to the oven later or pre-cook hard root vegetables on the stove top.

The charts below show the approximate oven roasting times in minutes for different vegetables. Each chart lists vegetables with similar roasting times to allow you to easily see which vegetables can be roasted together. The times indicated are based on the assumption that you place the vegetables in a conventional oven that has been pre-heated to 450 °F or 230 °C (gas mark 8). If you are not using a conventional oven or if you use another roasting temperature, the roasting times may differ significantly. You should also note that the way you prepare your veggies will have an impact on how long the roasting time will be (whole vegetables take longer than finely diced or sliced vegetables). The vegetable roasting charts below also show the preparation method/size of the vegetable required to achieve the indicated roasting time.

To roast vegetables in a pre-heated conventional oven, place prepared veggies in a baking pan lined with parchment paper in order to prevent them from sticking. Tossing the vegetables with oil will also reduce sticking; however, if you like healthier recipes, skip the oil. If you are roasting without oil, moisten the vegetables by adding a small amount of water or vegetable stock to the bottom of the roasting pan. Alternatively, you can use chicken broth, wine, tomato juice, freshly pressed orange juice, lemon juice, vinegar, or soy sauce. After arranging the vegetables on the pan, place the pan on the middle rack in the oven. Stir occasionally and cook until tender and lightly browned.

Roasting time 10-15 minutes:

Vegetable	Size/Prep	Combines well with
Asparagus	Whole asparagus, trimmed	Garlic, bell peppers, broccoli, zucchini, mushrooms*, Brussels sprouts*, cauliflower*, carrots*
Baby squash	Halved	Bell peppers, zucchini, tomatoes*, potatoes*, carrots*, eggplant*, sweet potatoes*
Bell peppers	Cut into thin strips	Garlic, zucchini, asparagus, eggplant*, onions*, potatoes*, green beans*, mushrooms*
Broccoli	Cut into 1 to 2 inch pieces	cauliflower*, carrots*, tomatoes*, mushrooms*, Brussels sprouts*, asparagus
Buttercup squash	Peeled and cut into 1-inch chunks	Tomatoes*, zucchini, potatoes*, carrots*, bell peppers, eggplant*, sweet potatoes*
Garlic	Peeled and cut into very thin slices	Nearly anything and everything
Corn on the cob	Husks removed
Leeks	Tough green tops trimmed off; sliced	Broccoli, bell peppers, carrots*, parsnips*, potatoes*
Okra, small	Whole okra, trimmed	Tomatoes*, onions*, potatoes*
Radishes	Whole radishes, trimmed	Broccoli, carrots*, potatoes*, Brussels sprouts*, turnips*
Tomatillos	Whole tomatillos, papery husks removed	Cherry tomatoes*
Yellow summer squash	Cut into ½-inch thick slices	Zucchini, potatoes*, eggplant*, tomatoes*
Zucchini	Quartered and sliced into 1-inch sticks, add salt prior to roasting to draw out extra moisture	Asparagus, baby/buttercup squash, bell peppers, summer squash, mushrooms*, potatoes*, tomatoes*

*Roasting time longer than 10-15 minutes (refer to the other charts on this page for the appropriate roasting time for this vegetable). You can overcome the differences in roasting times by putting the longer roasting vegetables into the oven first or by cutting the slow-roasting vegetables into smaller pieces than recommended on this page.

Roasting time 15-20 minutes:

Vegetable	Size/Prep	Combines well with
Brussels sprouts	Trimmed and halved	Carrots, mushrooms, asparagus*, broccoli*, radishes*, cauliflower*, potatoes*, sweet potatoes*
Carrots	Peeled or scrubbed, cut into ½-inch sticks	Radishes, Brussels sprouts, zucchini, green beans, leeks, broccoli*, asparagus*, baby squash*, buttercup squash*
Cherry tomatoes	Roast whole	Zucchini, mushrooms, broccoli*, bell peppers*, yellow summer squash*, baby squash*, buttercup squash*, eggplant*
Garlic	Peeled and cut into thin slices	Nearly anything and everything
Green beans (string beans)	Whole beans, trimmed	Garlic, carrots, cherry tomatoes, shallots, zucchini, (red) potatoes*, fennel*
Mushrooms, crimini	Halved lengthwise	Other types of mushrooms, cherry tomatoes, zucchini, shallots, bell peppers*
Mushrooms, king trumpet	Cut lengthwise into ½-inch slices	Other types of mushrooms, cherry tomatoes, zucchini, shallots, bell peppers*
Mushrooms, oyster	Torn into strips	Other types of mushrooms, cherry tomatoes, zucchini, shallots, bell peppers*
Mushrooms, portobella	Cut lengthwise into ½-inch slices	Other types of mushrooms, cherry tomatoes, zucchini, shallots, bell peppers*
Mushrooms, white button	Halved lengthwise	Other types of mushrooms, cherry tomatoes, zucchini, shallots, bell peppers*
Parsnips	Peeled and cut into thin strips	Carrots, potatoes*, sweet potatoes*, beets*, turnips*, butternut squash*,
Radishes	Whole radishes, trimmed	Carrots, Brussels sprouts, zucchini, potatoes*, turnips*
Shallots	Whole or halved	Mushrooms, green beans, wax beans, Brussels sprouts, carrots, cherry tomatoes, potatoes*, sweet potatoes*
Wax beans	Whole beans, trimmed	Shallots, garlic, carrots, mushrooms, cherry tomatoes
Zucchini	Halved crosswise, then quartered; add salt prior to roasting to draw out extra moisture	Carrots, mushrooms, asparagus*, baby squash*, bell peppers*, eggplant*, (red) potatoes*, broccoli*

*Roasting time shorter or longer than 15-20 minutes (refer to the other charts on this page for the roasting time for this vegetable). If you want to combine slower and faster roasting veggies, you can do so by putting the slow cooking vegetables into the oven first and by adding the faster cooking food later. Furthermore, cutting slow-roasting vegetables into smaller pieces will shorten the roasting time.

Roasting time 20-30 minutes:

Vegetable	Size/Prep	Combines well with
Artichokes, baby	Trimmed baby artichokes, whole or halved	Garlic, tomatoes, sweet peppers, onions, fennel bulb*, potatoes*, mushrooms*
Carrots, baby	Roast whole baby carrots	Turnips, sweet potatoes, cauliflower, radishes*, Brussels sprouts*, zucchini*, green beans*, leeks*, broccoli*, asparagus*, squash*, parsnips*, fennel*
Belgian endives	Sliced in half	Parsnips*
Cauliflower	1 ½-inch cauliflower florets	Carrots, garlic, tomatoes, broccoli*, asparagus*, potatoes*, Brussels sprouts*
Cipollini onions	Roast whole	Tomatoes, Carrots, potatoes*
Corn on the cob	Whole, in husks	Tomatoes, garlic, onions, sweet peppers, cherry tomatoes*
Eggplant	Cut into ½-inch thick slices; add salt prior to roasting to draw out extra moisture	Tomatoes, sweet peppers, zucchini*, squash*, mushrooms*
Fennel bulb	Trimmed and cut into 10-12 wedges	Sweet potatoes, tomatoes, carrots, artichokes*, red onions, green beans*, beets*, leeks*
Garlic	Peeled and each clove halved or sliced	Nearly anything and everything
Kohlrabi	Peeled and cut into ½-inch thick slices	Turnips, carrots, sweet potatoes, beets*, potatoes*, butternut squash*
Pearl onions	Roast whole	Carrots, green beans*, potatoes*, mushrooms*, Brussels sprouts*
Tomatoes, plum	Roast whole tomatoes	Garlic, eggplant, sweet peppers, broccoli*, zucchini*, mushrooms*, squash*
Red onions	Halved	Sweet peppers, carrots, potatoes*, zucchini*
Sweet peppers	Cut into 1-inch wide strips	Garlic, eggplant, onions, zucchini*, asparagus*, potatoes*, green beans*, mushrooms*
Sweet potatoes	Halved crosswise, then cut into 1-inch wedges	Carrots, kohlrabi, onions, squash*, Brussels sprouts*, parsnips*, cauliflower*, potatoes*
Turnips	Peeled and cut into 1-inch cubes or each cut into 6 wedges	Carrots, sweet potatoes, beets*, Brussels sprouts*, radishes*, mushrooms*, broccoli*, parsnips*
Yellow onions, large	Each cut into 10-12 wedges or into ¼-inch thick slices	Sweet peppers, Carrots, tomatoes, garlic, potatoes*, mushrooms*, green beans*

*Denotes a shorter or longer roasting time than 20-30 min. (refer to the other charts on this page for the roasting time for this vegetable). To combine fast and slow roasting foods, put the slow roasting foods into the oven first and add the faster cooking foods later. Cutting slow-roasting vegetables into smaller chunks will also make them roast faster.

Roasting time 30-40 minutes:

Vegetable	Size/Prep	Combines well with
Butternut squash	Peeled and seeded; quartered lengthwise, then cut into 1-inch pieces	Carrots, kohlrabi, sweet potatoes*, zucchini*, tomatoes*
Carrots	Cut into 1-inch thick slices	Parsnips, fennel, daikon radishes, new/baking potatoes, turnips*, sweet potatoes*, cauliflower*, radishes*, Brussels sprouts*, zucchini*, green beans*, leeks*, broccoli*, asparagus*, squash*
Daikon radishes	Peeled and cut into about 1-inch by ½-inch dices	Carrots, celeriac, rutabagas, kohlrabi, other root vegetables(*)
Fennel bulb	Trimmed and cut into 10-12 wedges	Potatoes, carrots, artichokes*, red onions*, green beans*, beets*, leeks*, tomatoes*, sweet potatoes*
Potatoes, baking	Peeled or scrubbed, cut into 1-inch thick slices	Nearly anything and everything
Rutabagas	Peeled and cut into 1-inch cubes	Parsnips, carrots, sweet potatoes*, beets*, turnips*, other root vegetables*
Kohlrabi	Peeled and cut into 1-inch cubes	Potatoes, carrots, sweet potatoes*, beets*, turnips*, other root vegetables*
Parsnips	Peeled and cut into cubes, or sliced diagonally into ½-inch thick slices	Carrots, potatoes, butternut squash, sweet potatoes*, beets*, turnips*
Jerusalem artichokes (sunchokes)	Peeled or scrubbed and cut into ¼-inch thick slices	Potatoes, asparagus*, garlic*, Brussels sprouts*, cherry tomatoes*
New potatoes	Scrubbed and unpeeled; halved	Nearly anything and everything
Celery root (celeriac)	Cut into cubes or large matchsticks	Potatoes, carrots, parsnips, butternut squash, beets*

*Denotes a shorter or longer roasting time than 30-40 minutes (refer to the other charts on this page for the roasting time for this vegetable). To combine fast and slow roasting foods, put the slow roasting foods into the oven first.

Roasting time 50-60 minutes:

Vegetable	Size/Prep	Combines well with
Acorn squash	Halved and seeded; place cut side up on the baking sheet	Potatoes*, sweet potatoes*, Brussels sprouts*
Beets, small	Whole, unpeeled beets scrubbed clean; wrapped in aluminum foil; peel off the skins after roasting	Potatoes*, carrots*, sweet potatoes*, fennel*, cauliflower*, turnips*

*Denotes a shorter roasting time (refer to the other charts on this page for the roasting time for this vegetable). To combine fast and slow roasting foods, put the slow roasting foods into the oven first.