The best temperature for roasting vegetables is 400 degrees Fahrenheit. However, the temperature can vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature. If they are browning before they are fully cooked, try reducing it. Dense, low-moisture vegetables like root vegetables need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Here are some general tips for roasting vegetables:
- Preheat the oven to the desired temperature.
- Rinse and prepare the vegetables by cutting them into uniform pieces so they cook evenly.
- Toss the vegetables with oil, salt, and pepper.
- Spread the vegetables out onto a baking sheet in a single layer without overlapping one another.
- Roast the vegetables for 25 to 35 minutes at 400 degrees Fahrenheit, or until they are browned on the outside and fork-tender on the inside.
- Toss the vegetables and rotate the pans 180 degrees halfway through cooking to ensure even browning.
- If you have a convection oven, use the bake setting and reduce the temperature to 375 degrees Fahrenheit.
