- Roast big batches of vegetables once, then use them all week in bowls, on pizza or for easy dinners.
- Fresh herbs and a splash of lemon juice or vinegar make roasted veggies taste bright and exciting.
- High heat, enough space and good seasoning ensure that roasted vegetables are full of flavor.
Hearty roasted vegetables are a versatile solution for busy weeknight dinners. Start the week by roasting a couple sheet pans of broccoli, Brussels sprouts, potatoes, sweet potatoes and mushrooms, and you have a quick and easy meal starter. Toss the veggies with farro or bulgur for a satisfying grain bowl, add some to pizza for a family-friendly meal or simply serve some alongside a store-bought rotisserie chicken when there’s zero time to put dinner on the table.
Roasted veggies are the ultimate workhorse of cold-weather cooking, but they can also be a bit one-dimensional, sometimes even a bit boring. So to learn how to truly elevate a sheet pan of roasted veggies, I reached out to a handful of chefs and culinary professionals from across the country to ask how they turn roasted vegetables into something truly special. The good news is you likely have their solutions in your fridge already.
Herbs to the Rescue
Herbs make just about any dish taste and look better. Seriously, taste the difference between sautéed mushrooms with and without fresh sage or rosemary, or try a panzanella without fresh basil. Sure, these dishes will taste good on their own, but the fresh herbs provide a uniquely flavorful complement to the dish.
The same certainly goes for roasted vegetables. At Repeal 33 in Savannah, Georgia, Chef-Partner Greg Garrison says herbs are an important element when roasting all vegetables. “At Repeal 33 we usually prefer soft, fresh herbs added after roasting, like parsley, chives, dill or tarragon.”
Sprinkling fresh soft herbs over a baking sheet of roasted vegetables will add a distinct pop of fresh flavor without overpowering the natural sweetness of the veggies. Soft herbs tend to lose potency and their natural brightness when heated, which is why herbs like parsley, cilantro, chives, dill and tarragon are best used as finishers. However, woody herbs like thyme, rosemary and sage can withstand heat and actually benefit from cooking. These sturdier fresh herbs tend to be a bit too assertive when sprinkled on a dish after cooking. Instead, add them to the raw vegetables before roasting to introduce flavor.
“I think for pretty much all roasted vegetables, rosemary, thyme and garlic is a combo you just can’t go wrong with,” says Monique Mickle, executive chef of The Darling Oyster Bar in Charleston, South Carolina. “Sometimes I’ll change it up if I’m doing fall- or winter-forward vegetables like carrots, parsnips and different squashes. For these types, you can use sage, thyme and butter. A lot of times when I make vegetables at home, I just make a hot honey sauce and drizzle it over my roasted vegetables. It adds a little bit of fire and sweetness.”
Finish with Acid
While simply using fresh herbs can really improve the overall flavor of roasted vegetables, a splash of acid can take that baking sheet to a whole new level. Acid, in the form of citrus or vinegar, can cut through the richness of the roasted vegetables and actually make your mouth water, eager for another bite.
“Working in a plant-based kitchen teaches you that flavor starts long before salt,” says Deborah Mullin, director of culinary at Little Saint in Healdsburg, California. “Vegetables play a leading role on the plate, so we rely on roasting to make them deeply satisfying and balanced in their own right. One ingredient I love using to elevate roasted vegetables is whole citrus, especially Meyer lemon.”
Mullin explains that during Meyer season, from late fall through mid-spring in Northern California, she roasts winter vegetables with Meyer lemons in a hearth oven. “The high, even heat creates deep caramelization and concentrates natural sweetness, while the lemons soften and roast alongside the vegetables. Their acidity becomes gentler, more aromatic and subtly sweet, integrating into the dish rather than acting as a finishing squeeze.”
Rachel Lessenden, nutritionist, chef and founder of Health My Lifestyle, also likes to use acid to finish roasted vegetables. “Roasting creates sweetness and depth, but acid brings balance and brightness. Fresh lemon juice and zest are my usual preference to finish the dish. Add a squeeze of lemon juice once it’s done roasting and toss with some lemon zest.”
Richard LaMarita, chef-instructor of health-centered culinary arts at the Institute of Culinary Education, explains, “The acid also brings out all the flavors of the dish, much like salt brings out flavors by adding a complexity. Acidic notes are essentially sour flavors, which add brightness and stimulate saliva, which trigger taste receptors. This added complexity in the dish is satisfying, but it is key to use it correctly.” He, too, recommends finishing with fresh acid like balsamic or cider vinegars. “A little will go a long way; 1 teaspoon per sheet pan of veggies,” he advises.
Tips for the Best Roasted Vegetables
Beyond herbs and acid, the chefs offered some other tips and recommendations for exceptional roasted veggies.
- Develop umami. “If I want to push it a step further, I’ll blend a little miso into the butter,” says Garrison. “It adds depth and umami without screaming ‘miso,’ and it works especially well with squash and other root vegetables.”
- Try warm spice. Simple salt and pepper make for a delicious and versatile sheet pan of roasted veggies, but consider adding a warm spice like cumin, which LaMarita describes as “a mild yet flavorful spice that when roasted, becomes deep in flavor and aromatic.”
- Roast in a hot oven. “From a technique standpoint, great roasted vegetables start with high heat and enough space on the pan,” says Lindsey Schoenfeld, M.S., RDN, chef and co-founder of To Taste. “Crowding causes steaming instead of browning, which no amount of seasoning can fix.”
- Avoid overcooking. “Great roasted vegetables should still have texture,” says Matthew Bishop, executive banquet chef at Pechanga Resort Casino in Temecula, California. “Don’t cook the life out of them. When you get the spacing, heat and timing right, it makes all the difference.”
The Bottom Line
There is no reason your sheet pans of roasted vegetables should taste boring. While roasting vegetables concentrates flavors and may even caramelize some veggies, especially starchy ones, many vegetables have a tendency to mellow out a bit too much when cooked in a hot oven. Instead, think like a chef and reach for some fresh herbs—either starting with woody herbs like rosemary and thyme or finishing with soft herbs like parsley or chives. You can even finish with a squeeze of lemon juice or vinegar to make those roasted veggies truly shine.
