In this study, the effect of oven and microwave roasting at different times on oil content, total phenol, flavonoid, fatty acids, phenolic components and mineral contents of purslane seeds was investigated. The total phenolic quantities of the purslane seeds roasted in the oven and microwave were characterized to be between 252.0 ± 1.80 (180 °C/5 min in the oven) and 256.6 ± 3.51 (10 min in the oven), and between 216.3 ± 0.28 (720 W/15 min in the microwave) and 203.7 ± 1.93 GAE/100 g (30 min in the microwave), respectively. The highest total flavonoid (613.8 ± 4.36 mg QE/100 g) was detected in the application of roasting in the oven for 10 min. Roasting in the oven for 5 min caused a decrease in the total flavonoid content (584.3 ± 4.95 mg QE/100 g), while roasting for 10 min caused an increase in the flavonoid content (613.8 ± 4.36 mg QE/100 g). The oil yields of purslane seed samples roasted in the oven for 5 min and 10 min were defined as 40.40 ± 0.99% and 45.00 ± 0.71%, respectively. Statistical differences were observed between the oil, total phenol and flavonoid contents of the samples depending on the roasting times in the oven and microwave (