How to Roast Vegetables
Updated August 15, 2026
Roast vegetables at 425°F: cut them evenly, toss with enough oil to coat every surface, spread them with space between pieces (two pans beat one crowded one), and don't touch them for the first 20 minutes. Crowding is why roasted vegetables come out pale and steamy.
| Vegetable | Cut | Time |
|---|---|---|
| Broccoli / cauliflower | Florets | 20–25 min |
| Brussels sprouts | Halved | 20–25 min, cut-side down |
| Carrots / parsnips | ½" coins or batons | 25–30 min |
| Potatoes | 1" chunks | 30–40 min |
| Sweet potatoes | 1" chunks | 25–35 min |
| Butternut squash | 1" cubes | 25–35 min |
| Onions / peppers | Thick slices | 20–25 min |
| Asparagus / green beans | Whole | 10–15 min |
| Cherry tomatoes | Whole | 15–20 min, until burst |
Steam is the enemy
Vegetables are mostly water, and touching pieces trap each other's steam — a crowded pan boils itself pale no matter how long it roasts. Leave visible pan between pieces, put cut faces down (flat contact browns), and use the oven's lower third where the floor's radiant heat crisps bottoms. A preheated empty sheet pan buys even more sizzle on contact.
Oil, salt, and mixed-vegetable timing
Use more oil than feels virtuous — a full tablespoon or two per pan; oil is the heat-transfer medium and dry patches turn leathery instead of golden. Salt before roasting, add pepper and delicate herbs after (they burn). For mixed trays, group by cook time: potatoes and carrots start 10–15 minutes before broccoli joins, or everything finishes at the same wrong moment.
Quick answers
- What temperature is best for roasting vegetables?
- 425°F is the workhorse — hot enough to brown before overcooking. 450°F for thin, quick things; 400°F for dense roots if your oven runs harsh.
- Why do my roasted vegetables come out soggy?
- Crowding, almost always. Steam needs somewhere to go — split across two pans and the same vegetables brown.
- Should I use parchment or foil?
- Bare metal browns best; parchment costs a little crispness but saves cleanup. Skip foil with acidic vegetables like tomatoes.