Chop Vegetables Into Small Pieces If You're Roasting In A Rush

What to look out for when using this trick

While the "chop 'em small" technique is convenient, it isn't infallible, and there are several factors to consider. The quicker cooking time increases the likelihood of overcooking or burning thinly sliced vegetables. It's perfectly acceptable to refer to a recipe for guidance—such as for seasoning or determining the appropriate oven temperature—but keep in mind that many roasted vegetable recipes are designed with larger pieces in mind. Therefore, don’t simply set a timer for 40 minutes just because the recipe suggests it; you’ll need to be more vigilant and monitor the oven, removing the vegetables when they look done.

Additionally, smaller pieces tend to dry out more quickly, so you’ll need to decide whether you prefer your veggies crispy (though possibly a bit dry) or tender and moist (but lacking that delightful caramelization).

Lastly, ensure that your vegetables are chopped uniformly. If there’s too much size variation, you risk having smaller pieces burn while larger ones remain undercooked.

Go turbo-speed with fast-roasting veggies

Chopping your vegetables into smaller pieces is an effective way to speed up roasting — and it's a more dependable approach than simply increasing your oven's temperature and hoping for quicker results (which can lead to overcooked exteriors and raw interiors). You can further expedite the process by selecting vegetables that naturally cook more quickly.

Great choices include tender, summery vegetables like zucchini and red peppers. Slimmer options such as green beans and asparagus also roast relatively quickly, as do cruciferous vegetables like broccoli; many of these can be ready in just 10 to 15 minutes. To enhance cooking speed, it's advisable to cut them into smaller pieces, which is particularly easy for slender, stalk-like vegetables like asparagus and green beans, as they typically only require lengthwise cuts. Tomatoes and mushrooms also roast quickly, but they have higher moisture content that can leak onto the pan (especially tomatoes), so if you're aiming for a crisp, browned tray of roasted vegetables, they might not be the best choice. Unfortunately, if you're on a tight schedule, you may need to forgo some of the slower-cooking staples like potatoes and carrots, as achieving a roast in 10 minutes (even when finely diced) is unlikely.