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What’s the first number that comes to your head when you’re roasting vegetables? If it’s between 400 and 450, you’re on the right track. You’ve likely heard that this temperature range harmonizes with vegetables, with 425 degrees F specifically taking the lead.
The vast majority of roasted vegetable recipes call for setting your oven at that magic number. This is because 425 yields the best-tasting roasted vegetables and the ideal texture. Don’t just take my word for it, though—we spoke with a few experts about why that 400- to 450-degree range is prime for roasting veggies.
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Nicole McLaughlin, recipe developer, producer, and on-camera star, says that 425 degrees F is the ideal temperature for roasting vegetables because it enables caramelization.
“As the moisture and natural sugars in vegetables rise to the surface when heated, those sugars caramelize, thus creating a desirable darker crust which equals a richer flavor and slightly crispy texture,” McLaughlin says. “If the temperature is lower, the vegetables will tend to cook in their moisture and basically ‘steam,’ which delivers a more subtle flavor.”
Provided you don’t have a weird oven and are cooking fresh vegetables, cooking 425 degrees F should produce perfectly roasted, caramelized results every time.
“If [the temperature] is lower, then the vegetables will be complete mush by the time the browning occurs,” she adds. “And if the temperature is much higher, then the outside will be burned to a crisp before the inside cooks.”
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However, not all veggies are equal—nor are all ovens. Your appliance might be “slow,” or require more time than your recipe dictates. Roasting vegetables also involves many variables, including the type of vegetable, whether they’re fresh or frozen, how thick they’re cut, which type of pan you’re using, and whether you’ve crowded the pan with cut produce.
“When in doubt, especially if you’re new to roasting different veggies and/or you have an unreliable oven, roast anywhere between 400 to 450 F and then set a timer to check it every 10 minutes [and] toss in between,” says Katie Kriner, market manager at East Atlanta Village Farmers Market.
McLaughlin also notes that tender vegetables, such as asparagus and tomatoes, cook differently than dense or starchy veggies like potatoes and cauliflower. For vegetables at different ends of the textural spectrum, adjust your oven’s temperature accordingly.
“[Your temperature] could go even higher if the vegetable is super tender,” McLaughlin says. “If they are soft or tender to begin with then you want that to happen fast before the inside cooks too much. For the less hearty veggies like these, I even crank it up to 450.”
Kriner agrees, adding that a good rule of thumb is roasting denser, starchier vegetables at a lower heat for a longer time, while roasting watery vegetables at a higher heat for a shorter time. The best way to determine which temperature is right for you is through a little bit of trial and error.
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