How to Roast Vegetables Whole

You can worry less about chopping and dicing and reap the rewards with that perfect caramelization that happens in the oven when you roast your vegetables whole.

You can worry less about chopping and dicing and reap the rewards with that perfect caramelization that happens in the oven when you roast your vegetables whole.

You can worry less about chopping and dicing and reap the rewards with that perfect caramelization that happens in the oven when you roast your vegetables whole.

It’s not hard to do. In fact, when you know the steps needed to roast up whole veggies, you’ll wonder why you ever bothered chopping in the first place.  

These are a few of my favorite vegetables to roast whole: beets, butternut squash, zucchini, cauliflower, and broccoli. Learn the times and temperatures and how to make them delicious below.

How Do You Roast Whole Beets?

Beets are amazing, but chopping them can be a huge pain. Not only can it be messy, but you will inevitably stain your fingers. 

That’s why you should learn how to roast whole beets

How to Roast Beets...psst...it's not meesy

Just follow these steps.

  1. Preheat the oven to 450°F. 
  2. Line a 8×8″ baking sheet with aluminium foil.
  3. Rinse the beets well. 
  4. Arrange them in a single layer.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 45 minutes to two hours. You’ll know they’re done when a wooden skewer slides in easily. 
  7. Let the beets rest for a while, until you can safely handle them. 
  8. Using your fingers, rub the skin to peel it off. 
  9. Trim both ends off each beet and transfer them to a plate. 

How to Roast Butternut Squash Whole

You can roast a butternut squash easily. You won’t have to do any chopping or dicing. Just slide it in the oven and let the heat do its work. 

Here are the steps needed to roast butternut squash whole. 

  1.  Preheat the oven to 425°F.
  2. Line a 13×11″ pan with aluminium foil.
  3. Put the squash in the pan and poke it in 5-6 places with a sharp knife. 
  4. Roast the squash for 60 to 80 minutes, until a knife easily slides in. It should be browned and a bit shriveled. 
  5. Cut the squash in half, lengthwise.
  6. Using a spoon, scoop out the seeds and any stringy flesh. Throw those out. 
  7. Peel off the peel and you’re done! 

How To Roast Zucchini Whole

It’s possible to roast a zucchini whole without having it become all mushy and gross. 

To do this, you’re actually going to broil it. 

How to broil zucchini whole so that they're not mushy

Follow these steps:

  1. Preheat the broiler and adjust the shelf until it is 6-8 inches from the heat source
  2. Place the zucchini on a plate, drizzle it with olive oil, and rub the oil in. 
  3. Sprinkle on all sides with salt and pepper.
  4. Transfer to a broiling pan and broil for 8-10 minutes, until the skin is blistering and browning. 
  5. Transfer to a cutting board using tongs.
  6. Cut off the stem ends and discard them
  7. Slice the zucchini and serve hot. 

How to Roast Whole Broccoli

You can bake broccoli in the oven, roasting the entire stalk and forming a carmelized exterior. 

Learn how to roast whole broccoli by following these steps. 

  1. Preheat the oven to 400°F.
  2. Peel broccoli stalks and trim off the bottom ¼ inch. 
  3. Rub the heads of broccoli with the cut side of a garlic clove.
  4. Spray olive oil spray on a 13×9″ pan
  5. Add broccoli stalks to the pan. 
  6. Spray the stalks on both sides with olive oil spray.
  7. Season the heads and stalks with salt and red pepper flakes.
  8. Roast in the oven for 30-35 minutes, until the heads darken in places and the stalks are fork tender. 

How to Roast Cauliflower Whole

It’s actually really easy to roast a whole head of cauliflower. It’s both good and stunning to serve at the table. 

Whole Roasted Cauliflower

Follow these step and be amazed! 

  1. Preheat the oven to 400°F
  2. Remove leaves from cauliflower and use a pairing knife to remove part of the core.
  3. Put 1 tablespoon of olive oil onto a pie plate and spread it around.
  4. Add the cauliflower head with the cut side down.
  5. Drizzle the remaining olive oil over the cauliflower and rub it in. Sprinkle with salt and pepper.
  6. Roast for 45 minutes to an hour. The outside should be well-browned and a skewer should be able to poke into it easily. 

So did you learn something new? What’s your favorite veggie to roast whole?

How to Roast Vegetables Whole

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