Master Roasting Guide
Vegetables · 450°F
Master Roasting Guide
Crispy-not-burnt timing for roasting vegetables at 450°F — plus a one-line rule for cooking any two together so they finish at the same moment.
Roasting chart
| Vegetable | Prep / cut | Time @ 450°F | Crisping note |
|---|---|---|---|
| Brussels sprouts (unblanched) | Halved, cut-side down | 25 min | Don't flip until the cut face is deeply browned |
| Brussels sprouts (blanched) | Halved; blanch 3 min, dry well | 18 min | Dry thoroughly after blanching or they steam |
| Broccoli | Florets, ~1½″ | 20 min | Leave flat faces down for charred edges |
| Broccolini | Whole; halve thick stalks | 14 min | Fastest — watch the tips near the end |
| Cauliflower | Florets, ~1½″ | 28 min | Slowest to brown; give it the full time |
| Sweet potatoes | ½–¾″ cubes | 28 min | Flip once; smaller cubes crisp more |
| Zucchini | ½″ rounds or spears | 20 min | Salt & pat dry first; space well |
| Summer squash | ½″ rounds or spears | 20 min | Same as zucchini; cut-side down for spears |
Cooking two together
Each vegetable's time is also how many minutes before the finish it should go in. So to run any two at once: start the longer-timed vegetable first, and add the shorter-timed one when the remaining time equals its own roast time. Both come out together.
Universal prep
Dry, oil, salt, space. Pat everything dry, toss with 1–2 tsp oil per cup plus salt, and lay in a single layer with room between pieces. Crowding is the number-one enemy of crisp.
Use two pans. For genuinely crispy results, spread across two pans rather than piling onto one. On different racks, swap their positions halfway through — the top rack runs hotter.
Watch the watery ones. Zucchini and summer squash release the most moisture, so give them the most space and, if you can, the upper rack.