I Asked 3 Chefs the Best Way To Roast Vegetables—They All Said the Same Thing

Peak summer vegetables don’t need much to shine. Wipe the dirt off of a sun-ripened tomato, and you’re ready to enjoy it. Fall and winter produce—things like carrots, broccoli, cauliflower, and hearty squashes—need a little more work before they’re ready for prime time, and one of the best ways to get there is by roasting them.

Roasting vegetables brings out their natural sweetness and amplifies their flavors, transforming them into something luxurious and loveable. Everyone has their own approach to roasting vegetables, so I chatted with three chefs to learn how to do it right, and they all said the same thing: Roasting at 425°F is the way to go.

The Panel of Experts

The Best Temperature for Roasting Vegetables 

“I have yet to meet a vegetable that isn’t content being roasted at 425°F,” says Sheela. “So I crank my oven to that temperature every single time without giving it a second thought, be it eggplant, Brussels sprouts, winter squash, peppers, or a combination. It’s hot enough that they brown and caramelize, which is the secret to tasty vegetables, but not so fiery that they burn.”

“Roasting vegetables is a great way to bring out their natural flavors and achieve a delicious caramelization,” says chef Emshika. She says 425°F is the sweet spot because “roasting vegetables at a higher temperature allows the natural sugars in the vegetables to caramelize and develop a nice browned exterior. This enhances the flavor and texture of the vegetables.”

Chef Evan says he prefers a “hi-low” method for roasting vegetables. “The high temperature initiates the color and caramelization and locks in the juices. Then, the low temperature gently finishes the cooking without overcooking. This way, when you cut into a perfectly roasted carrot, it’s dark and caramelized on the outside and bright and alive on the inside.”

The Best Way To Roast Vegetables

Chef Evan provides a clear roadmap to roasted veggie success: He starts by coating vegetables in olive oil and sprinkling them with kosher salt and freshly ground pepper. He places the vegetables in an even layer on a sheet tray lined with a Silpat, parchment paper, or aluminum foil and then pops them in a 425°F oven until they begin to take on a caramel color.

Next, he lowers the oven temperature to 300°F to finish cooking, testing the veggies with a cake tester or toothpick to ensure they’re tender.

Chef Emshika explains why this method is so successful, noting, “The high temperature helps ensure that the vegetables cook evenly and quickly without becoming mushy. It also helps to achieve a slight crispiness on the outside while keeping the inside tender.”