Healthy Eating 101 Healthy Cooking How-Tos Vegetable Roasting Guide Our handy guide includes prep instructions and complete nutritional analyses for our favorite vegetables for roasting. By EatingWell Editors EatingWell Editors Facebook Instagram Twitter Articles by "EatingWell Editors" are a collaborative effort from our in-house team. Sometimes, articles are updated by a number of writers and editors over time to keep the information as up-to-date and comprehensive as possible. The EatingWell team includes industry-leading food and nutrition editors, registered dietitians, expert Test Kitchen staffers and designers who produce award-winning journalism, delicious recipes and engaging content. Our work has earned more than 50 national and international awards for writing, editing, art direction, creative marketing and publishing excellence EatingWell's Editorial Guidelines Updated on September 2, 2020 Share Tweet Pin Email Pictured Recipe: Balsamic & Parmesan Roasted Cauliflower Roasting vegetables is an easy and delicious way to get more veggies into a meal. Here, we'll tell you how to prep and roast our favorite veggies—including vegetable roasting times and seasonings. Plus, we'll give you the nutrition facts for each one. Honey-Roasted Beets Beets, Turnips Amount for 4 Servings: 1 1/2 pounds Prep: Trim ends, remove any greens and peel; cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Roasting Time at 450 F: 20 to 25 minutes Serving Size: 2/3 cup Nutrition Information per Serving with Oil, Salt and Pepper: Beets: 116 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 16 g carbohydrate; 3 g protein; 5 g fiber; 423 mg sodium; 552.88 mg potassium. Turnips: 90 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 11 g carbohydrate; 2 g protein; 3 g fiber; 405 mg sodium; 325 mg potassium. Nutrition Bonus and Carbohydrate Serving Information:Beets: Folate (46% daily value), Potassium (16% dv). 1 Carbohydrate Serving. Turnips: Vitamin C (60% daily value). 1 Carbohydrate Serving. Honey-Chipotle Roasted Broccoli Broccoli, Caulifower Amount for 4 Servings: 1 pound Prep: Cut florets into 1-inch pieces. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Roasting Time at 450 F: 15 to 20 minutes Serving Size: 3/4 cup Nutrition Information per Serving with Oil, Salt and Pepper: Broccoli: 74 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 6 g carbohydrate; 3 g protein; 0 g fiber; 321 mg sodium; 369 mg potassium. Cauliflower: 78 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 7 g carbohydrate; 2 g protein; 3 g fiber; 325 mg sodium; 344 mg potassium. Nutrition Bonus and Carbohydrate Serving Information:Broccoli: Vitamin C (177% daily value), Vitamin A (68% dv), Folate (20% dv). 1/2 Carbohydrate Serving. Cauliflower: Vitamin C (88% daily value), Folate (16% dv). 1/2 Carbohydrate Serving. Garlic-Parmesan Roasted Brussels Sprouts Brussels Sprouts Amount for 4 Servings: 1 pound Prep: Remove outer leaves, trim stem; quarter larger ones, halve smaller ones. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Roasting Time at 450 F: 15 to 20 minutes Serving Size: 3/4 cup Calories Per Serving Nutrition Information per Serving with Oil, Salt and Pepper: 91 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 10 g carbohydrate; 4 g protein; 4 g fiber; 320 mg sodium; 441 mg potassium. Nutrition Bonus and Carbohydrate Serving Information: Vitamin C (160% daily value), Folate & Vitamin A (17% dv). 1/2 Carbohydrate Serving. Butternut Squash Amount for 4 Servings: 2 pounds Prep: Peel and seed; cut into 1-inch pieces. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Roasting Time at 450 F: 25 to 35 minutes Serving Size: 3/4 cup Nutrition Information per Serving with Oil, Salt and Pepper: 120 calories; 5 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 20g carbohydrate; 2 g protein; 6 g fiber; 299 mg sodium; 548 mg potassium. Nutrition Bonus and Carbohydrate Serving Information: Vitamin A (430% daily value), Vitamin C (48% dv), Potassium (16% dv). 1 Carbohydrate Serving. Garlic and Parmesan Roasted Carrots Carrots, Parsnips Amount for 4 Servings: 1 1/2 pounds Prep: Peel or scrub; remove woody core from parsnips; cut into 1/4-inch slices. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Roasting Time at 450 F: 20 to 25 minutes Serving Size: 1/2 cup Nutrition Information per Serving with Oil, Salt and Pepper: Carrots: 105 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 15 g carbohydrate; 1 g protein; 4 g fiber; 395 mg sodium; 485 mg potassium. Parsnips: 138 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 23 g carbohydrate; 2 g protein; 5 g fiber; 304 mg sodium; 492 mg potassium. Nutrition Bonus and Carbohydrate Serving Information:Carrots: Vitamin A (506% daily value), Vitamin C (15% dv). 1 Carbohydrate Serving. Parsnips: Vitamin C (28% daily value), Folate (20% dv). 1 1/2 Carbohydrate Servings. Roasted Fennel & Italian Sausage Stuffing Fennel Amount for 4 Servings: 2 large bulbs Prep: Trim stalks and fronds from the bulb, core the bulb and cut into 1-inch wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Roasting Time at 450 F: 25 to 30 minutes Serving Size: 3/4 cup Nutrition Information per Serving with Oil, Salt and Pepper: 79 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 9 g carbohydrate; 1 g protein; 4 g fiber; 352 mg sodium; 484 mg potassium. Nutrition Bonus and Carbohydrate Serving Information: Vitamin C (23% daily value). 1/2 Carbohydrate Serving. Balsamic-Roasted Green Beans with Parmesan Green Beans Amount for 4 Servings: 1 pound Prep: Trim stem ends. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Roasting Time at 450 F: 15 to 20 minutes Serving Size: 2/3 cup Nutrition Information per Serving with Oil, Salt and Pepper: 78 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 8 g carbohydrate; 2 g protein; 4 g fiber; 298 mg sodium; 237 mg potassium. Nutrition Bonus and Carbohydrate Serving Information: Vitamin C (30% daily value), Vitamin A (16% dv). 1/2 Carbohydrate Serving. Potatoes, Red or Yukon Gold Amount for 4 Servings: 1 1/2 pounds Prep: Scrub (peel if desired); cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Roasting Time at 450 F: 25 to 35 minutes Serving Size: 1 cup Nutrition Information per Serving with Oil, Salt and Pepper: Red Potatoes: 194 calories; 5 g fat (1 g sat, 4g mono); 0 mg cholesterol; 33 g carbohydrate; 4 g protein; 3 g fiber; 311 mg sodium; 927 mg potassium. Yukon Gold Potatoes: 180 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 30 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 931 mg potassium. Nutrition Bonus and Carbohydrate Serving Information:Red Potatoes: Vitamin C (35% daily value), Potassium (26% dv). 2 Carbohydrate Servings. Yukon Gold Potatoes: Vitamin C (60% daily value), Potassium (27% dv). 2 Carbohydrate Servings. Pan-Roasted Sweet Potatoes with Dried Cherries & Pecans Sweet Potatoes Amount for 4 Servings: 1 1/2 pounds Prep: Scrub (peel if desired); cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Roasting Time at 450 F: 20 to 25 minutes Serving Size: 3/4 cup Nutrition Information per Serving with Oil, Salt and Pepper: 196 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 35 g carbohydrate; 3 g protein; 6 g fiber; 352 mg sodium; 808 mg potassium. Nutrition Bonus and Carbohydrate Serving Information: Vitamin A (654% daily value), Vitamin C (55% dv), Potassium (23% dv). 2 Carbohydrate Servings. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit