7 Chefs Share Their Simple Upgrades for Roasted Vegetables

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

“Be liberal with fats and seasonings before and after. For example, cut Savoy cabbage in sixths. Brush with olive oil and season generously with Aleppo pepper, salt and za’atar. Roast for 45 minutes at 425 degrees. Remove from the oven then trim off the cabbage cores and season the cabbage with brown butter, salt, crispy shallots and lemon zest. Serve on a bed of labneh seasoned with mint, and more lemon zest and juice.” —Andrew Zimmern, Emmy Award-winning and four-time James Beard Award-winning TV personality and chef

2. Maximize Browning by Making Room on the Sheet Pan

“Make sure your vegetables aren't overcrowded. If they are too close together, they'll steam instead of roast, which will prevent them from getting that deliciously crispy edge. Using multiple baking sheets if necessary, or roasting in batches, can help ensure that each piece has enough space to cook properly.” —Adrianne Calvo, Miami chef, restaurateur, and host of the “Searching for Maximum Flavor” vodcast

3. Don’t Roast Fridge-Cold Vegetables

“Let the vegetables come to room temperature before roasting. That way, they start cooking right away when you place them in the oven.” —Andrew Zimmern

4. Crank the Oven Up High…

“I like to roast vegetables at high heat—425 or higher. It helps get a deep color on the outside that gives flavor and texture to the whole vegetable. Start the oven on a higher temperature until color forms, and if they need more cooking time, just reduce the heat so the veggies don’t burn.” —Joe Isidori, Michelin star chef and owner of NYCs Arthur & Sons

“To achieve that perfect caramelization and a good char, you need high heat. I recommend roasting vegetables between 425 and 450 degrees. This high heat allows for a crispy exterior while keeping the interior tender.” —Adrianne Calvo

5. …Or Take It Low and Slow

"I like roasting whole unpeeled carrots at a low temperature for a long period of time. We roast ours at 300 degrees for about two hours depending on their girth. Roasting at this temperature really concentrates the flavors of the carrot, slowly evaporating the excess water to develop an intense umami and sweetness in the dish. The texture is truly lovely, with a firm bite that yields to almost an almost custardy, silky texture. The technique works well for other rooty vegetables or tubers like parsnips, yams, sunchokes etc., although it's important to adjust the cooking time. It's done when it feels like a Peppermint Patty –– firm to touch but immediately crushing under the pressure of a pinch." —Jason Stratton, Executive Chef at Harry's Fine Foods

“Roast for a long time at low temperature. Play with it and you will love the results. Japanese eggplants, tomatoes, onions, or mushrooms can all be seasoned with your oil of choice, sea salt, etc., then roasted at 275 degrees for 6, 8, 10, even 12 hours.” —Andrew Zimmern

6. Use the Air Fryer Instead

“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 4. It’s also a great way to get my kids to eat vegetables. For example, I cut cauliflower into bite sized pieces, drizzle some olive oil in a mixing bowl, and use my special rub of smoked paprika, onion powder, garlic powder, chile powder, celery salt, and brown sugar. I air fry it at 375 degrees for 10 minutes, and it comes out perfect.” —David Kuo, chef/owner of Little Fatty and Fatty Mart

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7. Pretend the Vegetables Are Steak

“I season liberally with salt, EVOO, and use a spice blend similar to a Montreal steak seasoning on whatever root veggies I’m using. This works especially well with carrots and potatoes.” —Joe Isidori

“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.” —Steve Redzikowski, James Beard Award Finalist and Chef at OAK

8. Try an Unconventional Veggie

“Another dish I roast in the air fryer is sunchokes. I wash them and cut them into bite sized pieces, drizzle with olive oil, salt, and pepper, and roast them till they are crispy, at 400 degrees for 12 minutes.” —David Kuo

9. Be Generous (But Not Greedy) With Oil

“Vegetables should be well-coated but not drenched in oil. This helps them roast evenly and get that delicious, crispy exterior without becoming greasy. A good rule of thumb is about one to two tablespoons of oil per sheet pan of vegetables. High-quality oils with a higher smoke point, like avocado or grapeseed oil, are excellent choices for roasting.” —Adrianne Calvo

10. Deglaze Your Roasting Pan

“After roasting, 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.” —Steve Redzikowski 

11. Use a Muffin Tin for Roasted Tomatoes With Big, Juicy Flavor

“Roast tomatoes with their tops cut off in muffin cups. That way, the juices collect and concentrate inside the flesh — and you don’t lose the liquid onto a flat pan surface.” —Andrew Zimmern

12. Use Steam to Your Advantage

“I steam-roast whole vegetables when working with leeks, potatoes, sweet potatoes, or any other vegetable that I don't want a "sear" on. Wet the whole vegetables under the tap, toss with kosher salt and let sit. After the wet veggies sit with the salt for 10 minutes, you should see that the salt has visibly been absorbed. Place in a deep roasting dish, add bay leaves, whole spices, fresh herbs, or whatever aromatics you like. Also add a generous splash of olive oil or butter, and another cup of water to the bottom of the roasting pan. This creates the steam, and it should just barely cover the bottom of the pan. Cover with foil and cook at 375 degrees until the veggies are easily pierced by a fork." —Brian Bornemann, chef/co-owner of Crudo e Nudo and Isla

13. When In Doubt, Add Cheese

“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. The garlic and cheese give a nice touch.” —Joe Isidori