The amount of time to bake vegetables will vary depending on the texture you like and which vegetables you are baking. Generally, most vegetables can be cooked in a 425-degree oven for a half-hour or so, but there’s a big difference between cooking a softer veggie, like tomatoes or zucchini, and a dense root vegetable, like carrots or potatoes.
For the best results, make sure to cut your vegetables into pieces of approximately the same size; this helps the vegetables to bake evenly.
- Round root vegetables like beets, sweet potatoes, and potatoes should be cut into ¾-inch pieces.
- Long root vegetables like carrots and parsnips should be cut into 1½-inch slices.
- Soft vegetables like green beans and asparagus roast quickly, so you can leave them as is.
- Bell peppers should be cored and cut into ¾-inch pieces or ½-inch strips.
- For onions, you should cut off the ends, remove the paper and waxy layers, and cut them lengthwise into wedges.
- Cherry tomatoes and grape tomatoes should be kept whole.
- Brussels sprouts should be removed from the stem and cut in half.
- Broccoli and cauliflower should be cut into florets.
If you’re mixing different types of vegetables on one pan, put in the root vegetables first, then add the softer vegetables after 10 or 15 minutes.