The Very Best Temperature for Roasting Vegetables

At my house, and probably yours too, roasted vegetables are a much-loved dinnertime addition any day of the week. They don’t quite require a recipe once you have the basics down, they’re super versatile, and most importantly, roasted vegetables are downright delicious. The best roasted vegetables are golden brown with lightly charred, crispy edges and a tender, just-cooked center. The secret to getting that delicious result every single turn is simply a matter of cranking up the heat. This is the temperature we (almost) always go with and why.

While a moderate oven temperature (think somewhere in the 300’s range) is ideal when baking, roasting always requires much higher heat. To be more specific, the best temperature for roasting vegetables is between 400°F and 450°F, with 425ºF being the temperature we call for most often.

This applies to all vegetables, and stays the same whether they’re fresh or frozen. From sweet potatoes to carrots, butternut squash, and broccoli, this is the oven temperature (along with a few other key techniques) that produce the absolute best roasted vegetables. And by that we mean vegetables with crisp and caramelized outsides and tender, just-cooked-through centers. These are the signature characteristics of roasted vegetables that won’t be achieved in the same way with a lower oven temperature.

• How To Roast Any Vegetable
• Why Roasted Vegetables Are Better at Room Temperature
• 5 Mistakes to Avoid When Roasting Vegetables
• The One Thing I Always Do When Meal Prepping Roasted Vegetables

• Butter-Roasted Sweet Potatoes
• Oven-Roasted Frozen Broccoli
• Honey-Garlic Butter Roasted Carrots
• Crispy Brussels Sprouts with Balsamic and Honey

Your turn! What are your best tips for roasted vegetables? Tell us in the comments below.