How to roast vegetables

These steps assume

• The portion is 200–250 g vegetables per person.
• The oven is fully preheated to 220°C conventional or 200°C fan/convection.
• Vegetables with similar cooking times are cut into even pieces.
• Everything sits in one airy layer; a pile steams instead of browning.

This is what it should look like

What you need

• 400–500 g vegetables for 2 people
• 1–2 tbsp oil
• Salt
• Large roasting tray
• Sharp knife and cutting board
• Spatula or tongs

Step by step

1. 1

   Cut firm vegetables smaller than soft ones and dry the surfaces.

   • Equipment: Sharp knife and cutting board + Spatula or tongs.
   • Heat: No heat during preparation.
   • Time: 2–5 minutes.
   • Looks like: Dry pieces with similar cooking times are grouped together.
   • If it goes wrong: Large firm and small soft pieces on one tray cook unevenly.
   • Done when: Dry pieces with similar cooking times are grouped together.

2. 2

   Coat with oil and salt and spread in one layer with visible gaps.

   • Equipment: Large roasting tray.
   • Heat: The stated working heat.
   • Time: 5–40 minutes depending on ingredient and method.
   • Looks like: Every surface is lightly oiled; nothing sits in a wet pile.
   • If it goes wrong: Too much oil makes surfaces greasy; crowding traps steam.
   • Done when: Every surface is lightly oiled; nothing sits in a wet pile.

3. 3

   Roast undisturbed for the first 12–15 minutes. Turn when the underside has golden patches.

   • Equipment: Large roasting tray + Spatula or tongs.
   • Heat: 200–220°C.
   • Time: 12–15 minutes before turning.
   • Looks like: Every surface is lightly oiled; nothing sits in a wet pile.
   • If it goes wrong: Too much oil makes surfaces greasy; crowding traps steam.
   • Done when: Every surface is lightly oiled; nothing sits in a wet pile.

4. 4

   Roast hot, turn once and remove finished pieces as needed.

   • Equipment: Spatula or tongs.
   • Heat: Low heat or off during the final check.
   • Time: 1–5 minutes.
   • Looks like: Edges are browned and centers are tender with some bite.
   • If it goes wrong: Pale surfaces need more heat or space; black tips require an earlier stop.
   • Done when: Edges are browned and centers are tender with some bite.

If it doesn't turn out as expected

• Large firm and small soft pieces on one tray cook unevenly.
• Too much oil makes surfaces greasy; crowding traps steam.
• Pale surfaces need more heat or space; black tips require an earlier stop.

Food safety

Use dry oven mitts, keep your face clear of steam and place hot trays on a heatproof surface.