Most vegetables roast at 425°F for 15–45 minutes; this timing chart maps cut size and temp to tender, browned results.
Short
Standard
Long
Tender Veg
- Asparagus, zucchini, tomatoes
- Hot rack near top
- Pull at first char
Fast lane
Midweight
- Broccoli, peppers, sprouts
- Flip once at color
- Finish with acid
Weeknight go-to
Dense Roots
- Potato, beet, squash
- Cubes ¾–1 in
- Check centers late
Slow and deep
Vegetable Roast Times With Temperature Guide
Roasting brings sweetness, bite, and those crisp edges everyone loves. The trick is matching cut size and oven heat to the vegetable’s water and starch. You don’t need a fancy setup. A hot oven, a solid sheet pan, and a bit of oil do the heavy lifting.
Below sits a broad timing table with common choices, suggested cut sizes, and ranges. Use it as your baseline. Then dial by color and texture: more color for deeper flavor, less color for a softer bite.
| Vegetable | Cut/Size | Time & Temp |
|---|---|---|
| Broccoli | Florets, 1½–2 in | 18–24 min @ 425°F |
| Cauliflower | Florets, 1½–2 in | 20–28 min @ 425°F |
| Carrots | 1 in chunks or sticks | 22–30 min @ 425°F |
| Sweet Potatoes | ¾–1 in cubes | 25–35 min @ 425°F |
| Russet Potatoes | 1 in cubes or wedges | 30–40 min @ 425°F |
| Brussels Sprouts | Halves; large quartered | 22–30 min @ 425°F |
| Butternut Squash | ¾–1 in cubes | 25–35 min @ 425°F |
| Bell Peppers | 1 in strips | 15–22 min @ 425°F |
| Red Onion | Wedges, ½–¾ in | 18–28 min @ 425°F |
| Green Beans | Whole, trimmed | 14–20 min @ 425°F |
| Zucchini | Half-moons, ¾ in | 12–18 min @ 425°F |
| Eggplant | ¾–1 in cubes | 20–30 min @ 425°F |
| Asparagus | Thick spears | 10–15 min @ 450°F |
| Cherry Tomatoes | Whole | 10–15 min @ 425°F |
| Mushrooms | Halved or thick sliced | 15–22 min @ 450°F |
| Beets | ¾–1 in cubes | 35–55 min @ 425°F |
Salt early, but not heavy. A light coat of oil helps browning and keeps edges from drying out. Leave space between pieces so steam can escape. Crowded pans cook, but they won’t crisp as well.
Wash produce before prepping. The produce safety page explains why running water and clean boards matter. Pat dry to help sear instead of steam.
Pan Setup, Oils, And Salt
Use a heavy sheet pan. Dark steel browns faster than shiny aluminum. Preheating the pan can boost contact sear for starchy picks like potatoes or squash. Line with parchment only when you need tidy cleanup; bare metal browns better.
Pick oils that handle heat. Avocado, refined olive, and grapeseed stay steady at roasting temps. Toss just enough to sheen the surface. Too much oil floods the pan and mutes browning. Season with kosher salt at the bowl stage, then finish with flaky salt if you want a bit of snap.
How Thickness Changes The Clock
Cut size decides timing more than variety. Halved sprouts roast like small wedges of potato because the thickness lines up. Thin slices cook fast but can dry out. Thick chunks need time; they also hold a creamy center when edges go mahogany.
When To Use Convection
Fan mode speeds drying and color. Drop set temp by 25°F and start checks a few minutes early. It shines for loaded pans, especially watery choices such as zucchini or mushrooms.
Step-By-Step For Even Results
Prep And Cut
Trim woody ends and tough stems. Peel only when texture calls for it. Square off pieces so they share thickness. That sameness keeps the tray cooking in sync.
Season And Toss
Add oil, salt, and a base spice in a bowl, not on the pan. This coats edges end to end. Sticky glazes go on late so sugars don’t burn.
Spread And Roast
Space pieces with visible gaps. Set racks in the top third for faster browning. Rotate the pan and flip once when color appears on the underside.
Finish And Serve
Hit hot veg with acid or fresh herbs. Lemon, vinegar, or minced parsley wakes up roasted sweetness. Dress on the pan so fond mingles into the bite.
Smart Pairings For One-Pan Dinners
Mix choices that share thickness. Roots with roots, tender veg with tender veg. If you want both, stagger. Start dense chunks, then add quick-cook picks in the last stretch. Here’s a practical map you can copy tonight.
| Combo | How To Time It | Notes |
|---|---|---|
| Potatoes + Carrots | Start both together | Flip at 15; total 30–40 min |
| Broccoli + Peppers | Start broccoli | Add peppers after 10 min |
| Sprouts + Red Onion | Start sprouts | Add onion after 8–10 min |
| Squash + Mushrooms | Start squash | Add mushrooms at halfway |
| Beets + Sweet Potatoes | Start beets | Add sweet potato after 10–15 |
| Zucchini + Tomatoes | Start zucchini | Add tomatoes at the turn |
Doneness Cues You Can Trust
Color tells the story. Look for deep browning on edges and a few dark spots. A paring knife should slip in with little push. If a slice tastes flat, roast a few minutes more for concentrated flavor.
Save Leftovers For Later
Cool quickly on a clean tray, then pack into shallow containers. The FoodKeeper storage resource gives handy windows for fridge and freezer life. Reheat on a hot pan so edges crisp again.
Flavor Roadmap Without Extra Work
Simple Spice Moves
Start with salt, pepper, and oil. Add one of these for a new lane: smoked paprika on potatoes, cumin on carrots, curry powder on cauliflower, or thyme on mushrooms. Keep sugar-heavy blends for the end so they don’t char.
Finishes That Pop
Try lemon zest, garlic butter, chili crisp, or tahini sauce. A spoonful goes a long way over a hot tray.
Troubleshooting Common Hiccups
Edges Burn Before Centers Soften
Turn the heat down to 400°F and extend time. Check cut size; oversized pieces need more minutes than planned.
Soggy, Pale Results
Too much oil or a crowded pan traps steam. Swap to a larger sheet or split across two. Preheat the pan and use the upper rack.
Uneven Browning
Hot spots happen. Rotate the tray and shuffle pieces from corners to middle at the flip.
Quick Reference For Go-To Picks
Potatoes
Roast cubes at 425°F with a dash of baking soda in the parboil water for glassy edges. Dry well before oiling.
Brassicas
High heat brings nutty notes. Don’t over-trim stems; they turn sweet when roasted.
Squash
Peel tough skins, cube evenly, and go a bit longer for custardy centers.
Delicate Choices
Zucchini, asparagus, and tomatoes need short runs and space between pieces. Pull the tray as soon as color kisses the edges.
Make The Chart Yours
Ovens differ. Pans differ. Even two heads of broccoli roast a little differently. Start with the ranges, then trust your senses. Color, aroma, and that fork test beat a rigid timer every time. After a few trays, you’ll glance once and just know when it’s done.