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Vegetables

Cut size decides roast vegetable timing.

Vegetables do not all cook at the same speed. Match the cut size or add faster vegetables later.

Timing guide

Planning numbers.

Use these as a starting point, then check temperature, texture and doneness before serving.

Dense roots Carrots and parsnips often need 30-45 minutes
Sprouts Halved sprouts often need 20-30 minutes
Softer veg Peppers, onions and courgettes often need 15-25 minutes
Oven 190-220C depending on what else is cooking
Finish Tender centres with lightly browned edges
Method

Cook it in order.

  1. Cut dense vegetables smaller than soft vegetables if they share a tray.
  2. Toss lightly with oil, salt and seasoning.
  3. Start carrots, parsnips and other dense roots first.
  4. Add faster vegetables later if needed.
  5. Turn once or twice and serve while hot.
Avoid

Common mistakes.

Mixing tiny pieces with large chunks.

Using too much oil and ending up with greasy vegetables.

Adding soft vegetables too early.