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How to Roast Veggies

Lodge Cast Iron | September 7, 2016

Done right, fresh vegetables can steal the show. And they don’t have to be complicated to be delicious! Roasting is a technique that works well for almost any non-leafy vegetable, caramelizing the plants’ natural sugars and leaving them soft and sweet. Chop the vegetable of your choice into uniformly sized pieces, then toss with olive oil to coat and sprinkle with salt and pepper.

Prep Time
5-10 minutes
Cook Time
20-60 minutes
Cook it With Our
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  • 1 (pound of either): Asparagus, Broccoli, Brussels Sprouts, Carrots, Cauliflower or Green Beans (or 2lbs of Beets)


Asparagus: 1 pound  //  400 degrees Fahrenheit  //  20 minutes
Beets: 2 pounds  //  375 degrees Fahrenheit  //  60 minutes
Broccoli: 1 pound  //  425 degrees Fahrenheit  // 15 minutes
Brussels Sprouts: 1 pound  //  450 degrees Fahrenheit  //  20 minutes
Carrots: 1 pound  //  400 degrees Fahrenheit  //  25 minutes
Cauliflower: 1 pound  //  450 degrees Fahrenheit  //  20 minutes
Green Beans: 1 pound //  425 degrees Fahrenheit  // 15 minutes

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Contributed By: Lodge Cast Iron

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