The Oven Temperature You Should Default To For Roasting Veggies

Roasted vegetables are the perfect side dish for almost any dinner. They require little effort outside of some olive oil and seasonings, so you can pop them in the oven while you cook the rest of your meal (check them intermittently to avoid burning, though). The most important part of roasting veggies is getting that oven temperature just right — you want them to crisp up and turn golden brown on the outside without leaving them in so long that the insides turn too soft. And to do this, 425 degrees Fahrenheit is the ideal temperature.

This temperature is the best for roasting most kinds of veggies. There are exceptions to every rule, so you might come across a dish that suggests roasting at 400 or 450 degrees Fahrenheit; in this case, follow the recipe. Sometimes, a lower or higher temperature is better depending on whether you're roasting the vegetables in sauce or with other ingredients. For perfectly roasted veggies, timing is everything, so try to put vegetables together that reach peak doneness around the same time to prevent burning or undercooking.

While 425 degrees Fahrenheit is a widely recommended temperature across the board, there are still techniques to follow to ensure your veggies roast properly. For even roasting, make sure you slice or chop them uniformly. Don't pair thickly cut vegetables with thinly sliced ones because the cooking times will vary too much.

To help the roasting process along, add some oil. Olive oil is a great option here because it will add flavor to the dish that neutral oils can't. You can toss the veggies in oil at the start of the cooking process or even dry roast them with no olive oil. Be sure to add kosher or sea salt, enhancing the flavors while drawing out water, which helps the vegetables get that golden-brown color. Set them flat on a baking sheet or, for more even cooking, place the veggies on a wire rack set atop a baking sheet so the heat can hit them on all sides.

Vegetables can easily burn at 425 degrees Fahrenheit if you don't keep a close eye on them. If you're roasting something delicate, like sliced zucchini, don't give it more than 20 minutes. The same goes for thinly sliced veggies or generally thin veggies, such as green beans — 20 minutes is plenty of time, but check them after ten minutes.

Thicker, heavier veggies, such as potatoes, could take up to 45 minutes, while extra-large produce, such as halved butternut squash, might require a full hour. If you're roasting vegetables flatly on a baking sheet, flip them halfway through cooking to ensure both sides get equally browned.

It's possible to get perfectly roasted frozen vegetables, too. Preheat the oven as normal, but place them on a wire rack above a baking sheet with no olive oil for just a few minutes to let the water evaporate. Then, add some oil and seasonings, and roast them either on the wire rack or a baking sheet.