So you’re looking for a foolproof way to roast your veggies consistently? Look no further. Our friends at ChefSteps wrote in this week with a method focusing on five simple steps — it’s easy and can be applied to pretty much any vegetable, year-round. Just remember: sort, prep, arrange, cook, finish.

These veggies make an amazing accompaniment to any roast or golden-brown bird and can even stand on their own as a light meal. Meanwhile, this easy-to-recall mental model not only simplifies the process and gives you confidence in the kitchen, but it also helps cut down on food waste. Seems like a no-brainer — why not give it a try while you’re snowed in this weekend? Check out the short instructional video and directions below.

What you’ll need
Vegetables! All sorts of vegetables!
Olive oil
Salt and pepper
Parchment paper
Baking sheet
Kewpie mayo (optional)


  1. Sort vegetables according to groups — note that these groups don’t correspond exactly to scientific classifications, but rather to the length of time it takes those vegetables to cook. The categories are meant to be easy to remember and practical. Some common roasting candidates are below.

Longer Cook Time (about 45 min at 425°F)
Squash: kabocha, pumpkin, butternut, acorn, delicata
Roots and tubers: potatoes, parsnips, yams, beets, carrots
Alliums: garlic, onions, shallots, leeks

Shorter Cook Time (about 25 min at 425°F)
Brassica flowers and buds: cauliflower, Brussels sprouts, broccoli
Mushrooms: porcini, chanterelle, shiitake, morels, cremini, portobello

  1. Slice vegetables into similarly sized pieces to promote even cooking. Slicing also increases surface area to give you plenty of caramelized, roast-y goodness.
  2. Line baking tray, or trays, with parchment paper. Arrange veggies on the tray or trays. Sort them according to the time they take to cook: Put squash, roots and alliums on one tray, brassicas and mushrooms on the other. Lay them down flat in a single layer on the parchment paper and make sure they don’t overlap. Drizzle vegetables generously with olive oil and season with salt (and pepper, if desired).
  3. Cook at 425°F. If you’re cooking vegetables from both categories, begin with the veggies that take longer to cook. After 20 minutes, add the rest and continue cooking 25 more minutes. For even browning, flip vegetables halfway through cook time.
  4. Add a little more oil and salt if desired, then season as much as you like — we add lemon juice and fresh herbs. Arrange on a plate and get munching!

ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. The site is currently offering free online classes called Cooking Sous Vide: Getting Started and Burgers, as well as a $10 class called Cooking Sous Vide: Beyond the Basics and a $14 class called Coffee.