Task 103: Estimated Roasting Times for Vegetables

Estimated Time: 10 mins

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Reorder: Roasting Vegetables

The following is a list of the steps that you would go through to roast vegetables. Using your mouse, click each label and place it in order from the first step (at top) to the last step (at bottom).

  • Chop vegetables to desired size and shape

  • Heat oven

  • Lightly toss in oil and seasoning

  • Spread evenly on a sheet pan to avoid over-crowding

  • Roast until soft and desired coloration is achieved

  • Finish with additional seasonings, if desired

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Estimated Roasting Times for Vegetables

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Here are estimated roasting times for common vegetables using high heat. Make sure your oven has been heated to 450-475°F before roasting begins. Wash, peel (if necessary) and make sure the vegetables are dry before tossing in an appropriate high-heat oil such as coconut or grapeseed and seasonings.

Asparagus
Snap off tough ends
Roast 5 minutes, flip, then roast at least 3-5 minutes more or until tender and somewhat shriveled

Beets
Cut roughly into 1-inch pieces
Roast 8 to 10 minutes, flip, then roast 10 minutes or until tender

Brussels Sprouts
Halve lengthwise
Roast 12 to 15 minutes or until tender (no need to flip)

Broccoli Crowns
Cut into 1 1/2 to 2-inch inch florets
Roast 5 to 8 minutes, flip, then roast 3 to 5 minutes or until tender

Butternut Squash
Cut roughly into 1-inch pieces
Roast 8-10 minutes or until browned on the bottom, flip, then roast 5 to 10 minutes or until tender

Carrots
Cut into 1-inch pieces
Roast 8 to 10 minutes, flip, then roast 3 to 5 minutes or until tender

Cauliflower
Cut into 1 1/2-inch florets
Roast 5 to 8 minutes, flip once brown, then roast at least 8-10 minutes more or until tender

Fennel
Quarter lengthwise, keeping the core intact; cut into ¾ to 1-inch wedges
Roast 8 to10 mins, flip, then roast 8 to 10 minutes more or until tender

Green Beans
Trim stem end
Roast 8 to 10 minutes until tender and somewhat shriveled (no need to flip)

Mushrooms
Roast stem-side down for 8 to 10 minutes or until brown on the bottom, flip, then roast 5 minutes more until browned

Parsnips
Roast 8 to 10 minutes until brown on bottom, flip, then roast 3 to 5 minutes more or until tender

Potatoes
Cut roughly into 1-inch pieces
Roast 10 to 12 minutes, flip, then roast 5 to 8 minutes more or until browned

Rutabaga
Cut roughly into 1-inch pieces
Roast 8 to 10 minutes or until brown on the bottom, flip, then roast 5 to 8 minutes or until tender

Sweet Potatoes
Cut roughly into 1-inch pieces
Roast 8 to 10 minutes or until brown on the bottom, flip, then roast 5 minutes or until tender

Turnips
Cut roughly into 1-inch pieces
Roast 8 to 10 minutes, flip, then roast 5 to 8 minutes or until tender