The Best Root Veggies Recipe, According to Ina Garten

Kellye Fox

4 February 2025 at 1:45 pm·3-min read

There’s something about the caramelized edges of roasted vegetables, especially broccoli and onions, that brings me a bit of joy. Maybe it’s the natural sweetness that comes out during the high heat cooking or just the fact that I succeeded in roasting them, not steaming them. Learning how to properly roast veggies should be a staple skill for home cooks.

Overcrowding, using the wrong size pan, low temperature and uneven chopping are some of the most common mistakes people make when roasting vegetables. Despite the outward simplicity of just tossing veggies with oil and seasonings, achieving the flavor and crispness that makes roasting so extraordinary takes some practice.

If you want a foolproof vegetable roasting method for your next dinner or meal planning, leave it to Ina Garten to let you know how it's done. Known for her recipe precision and her iconic “how easy is that?” catchphrase, Garten’s trick for roasting veggies will have your vegetables going from soggy and sad to crispy and flavorful. Keep reading to get the recipe and more roasting tips.

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Why Ina Garten's Vegetable Roasting Method Stands Out

Roasting vegetables requires a combination of factors to achieve success. Ina Garten’s way is a masterclass in roasting that includes a few simple principles:

Chop uniformly. Cut the vegetables into the similar size pieces to avoid the undercooked and overdone frustration that sometimes comes with roasting. Different sizes mean different finishing times.
Say no to overcrowding. Ina Garten’s secret weapon for perfect roasted veggies is a large sheet pan. This size lets the vegetables have room to cook. If they’re packed too tightly, they’ll steam. We want caramelized (not burnt either), not soggy.
Say yes to seasoning. Cruciferous vegetables like broccoli, cauliflower and Brussels sprouts need generous seasoning. Salt will enhance the natural flavor of the vegetables. You’ll likely need to adjust the seasonings to suit your palate.
Use high heat. Take it from me (and Ina), you won’t achieve roasting perfection at 350°. Garten roasts at 425° to maintain flavor, moisture and crispness.

How to Make Ina Garten’s Roasted Root Vegetables

Ina’s roasted winter vegetables' recipe on the Food Network website includes parsnips and carrots, butternut squash and sweet potato.

Cut the vegetables in 1 to 1-1/4-inch cubes and spread them out onto two large baking sheets. Toss them with about 3 tablespoons of olive oil, 1-1/12 teaspoons of kosher salt and 1/2 teaspoon of black pepper.

Bake vegetables in the for 25–35 minutes, making sure that the vegetables are tender. Sprinkle 2 tablespoons of fresh and chopped flat-leaf parsley and add more salt and pepper to taste.

Ina's roasted root vegetables would also be great with Italian seasoning and garlic powder. Use her method as your base for show stopping roasted vegetables every time.

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