Cut vegetables to similar sizes for even cooking

Cut all vegetables into pieces of roughly the same size — about 1-inch chunks for most vegetables. If mixing different vegetables on the same pan, group faster-cooking ones (zucchini, mushrooms) together and slower ones (carrots, potatoes) together.

Why It Works

Uniform pieces cook at the same rate. A mix of large and small pieces means some will burn while others are still raw in the center. Consistent cutting is one of the most overlooked fundamentals of roasting.

Tips

• Dense root vegetables (carrots, beets, parsnips) take longer than soft vegetables (zucchini, bell peppers)
• Either roast similar vegetables together or add quick-cooking ones to the pan halfway through
• Thin vegetables like asparagus and green beans need only 10-12 minutes at high heat
• Butternut squash and sweet potatoes: peel and cut into 3/4-inch cubes for the best balance of crispy edges and creamy interior