Cooking Class

Roasting Chart

Vegetable Preparation Temp (°F) Time

Asparagus

Whole spears, ends trimmed and peeled

375-400

10-15 min.
Beets Peeled, 1/2-inch cubes 350-375 15-20 min.
Carrots Peeled, trimmed, sliced 1/2-inch thick 350-375 20-25 min.
Eggplant Ends trimmed, cut into 1-inch cubes 375-400 20-25 min.
Green Beans Stemmed, whole beans 350-375 10-15 min.
Mushrooms Stem trimmed, rinsed, whole (halved if large) 350-375 20-25 min.
Onions Peeled, quartered if large, halved if small 350-375 40-60 min.
Parsnips Peeled, trimmed, sliced 1/2-inch thick 350-375 20-25 min.
Potatoes Peeled or scrubbed, cut into 1/2-inch cubes 350-375 20-25 min.
Sweet Potatoes Peeled, cut into 1/2-inch cubes 350-375 20-25 min.
Tomatoes, Roma Cored, halved, seeded 325-350 40-50 min.
Turnips Peeled, cut into 1/2-inch cubes 350-375 20-25 min.
Zucchini Ends trimmed, sliced 1/2-inch thick 375-400 20-25 min.

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