The oil quality, fatty acid composition, tocopherol contents, and phytosterol content of microwave roasting seeds from tree peony were investigated. FTIR spectra exhibited a minor difference in intensities of the peak intensities at 2924.74cm-1 and 2852.83cm-1. A slight increase in the contents of saturated fatty acid (SFA), and decrease in the contents of unsaturated fatty acids (UFA) was observed. The appropriate microwave roasting increased the content of total phytosterols, γ-tocopherol, squalene in TPSO. The microwave roasting decreased the acid value (AV) and peroxide value (PV) of TPSO, while increased p-anisidine value (p-AnV) and Maillard reaction products (MRPs), and affected the color of TPSO. MRPs and p-AnV values were higher in oil of tree peony seed (TPS) heated at 640 W for 5 min, while maximum oil yield and total phytosterols were observed for TPS heated at 400 W for 5 min.