Roasting is a nearly effortless way to cook vegetables. All you need is a bit of salt, pepper, oil (if using), and a hot oven to transform nearly any vegetable into something intensely sweet with a caramelized exterior and a soft, moist interior.

When cooked properly and to the right doneness, roasted vegetables not only look beautiful but also have a delicious and earthy flavor that pairs well with almost any dish.

In this lesson, you will learn how to roast vegetables using the traditional method with oil and salt. Once you view this lesson and check off as complete, we’ll recommend a roasting without oil lesson that will be more targeted to you and others that might want to explore this more healthy option.

IMPORTANT note to our no-oil cooks:

As in a few other step lessons on Swich, the techniques shown in the video below use oil. We still think it’s important for you to review the material in this video so that you understand what most chefs do in professional kitchens AND so you can ask the right questions from the point of knowledge, when ordering to ensure you are truly getting no oil. Also, the majority of information in this video lesson has to do with equipment, preparation, testing for doneness and finishing which, except for any mention of oil, is the exact same technique and process. We will recommend a roasting without oil option when you click the “Check When Done” button below.