How to coat veggies in oil for roasting

Coating vegetables in oil before roasting is the secret to that perfect golden finish, crispy on the outside, tender and caramelised on the inside. This simple step helps bring out their natural sweetness and creates rich, satisfying flavours that even picky eaters love. Whether you’re roasting carrots, potatoes or zucchini, a light coat of oil makes all the difference. Here’s how to best coat them in oil.

Method

Step 1

Peel and cut up vegetables.

A person cutting veggies on a chopping board

Step 2

Place raw vegetables into a large ziplock bag.

Step 3

Measure 1 tablespoon of pure vegetable oil or olive oil and pour it in bag.

A person pouring a tablespoon of olive oil into a bowl of chopped veggies

Step 4

Drop in fresh or dried herbs of your choice. Drop in fresh or dried herbs of your choice.

A person adding herbs to a bowl of chopped veggies

Step 5

Seal the bag.

Step 6

Gently massage oil over vegetables.

A person massaging oil in a bowl of chopped veggies

Step 7

Pour into a roasting dish and place in preheated 200 degrees C oven.

A person pouring chopped veggies into a roasting dish

Step 8

Roast vegetables for between 15-60 minutes, depending on what you are using.

A person putting roast vegetables into the oven.

Step 9

Softer vegetables like zucchini and capsicum will need less time, whereas root vegetables and pumpkin will be closer to an hour.

Roast vegetables on a tray