People ask a lot of questions. Just generally, in life, a lot of questions. But one question that my friends seem intent on asking repeatedly, no matter how many times I’ve answered it before, is vegetable-related. How long do I roast my vegetables? And at what temperature?
Well, it depends.
That’s my answer, every single time. Yeah, it’s a non-answer, but it’s the truth.
If I were to give a blanket statement, I’d say to roast your vegetables at 425°, for as long as they take to be finished—they should be at least a little crispy on the outside, with plenty of color and a tender interior. If you want a more calculated approach for crispy vegetables, use this method. But really, it’s about how much time you have to commit to the process. It’s about you, and it’s about your day.
Oh, it’s Sunday afternoon? And you were out late last night? Like three glasses of wine past your bedtime late? And you’re not leaving the comfort of your home today? Since you have time, try roasting your carrots low and slow. Let’s hit those carrots at 300°—hell, you can go as low as 250°!—for as long as it takes (probably closer to an hour, depending on the size). We can do that, because we have a solid chunk of time at home.
Oh, it’s Wednesday night? And you had a shitty day at work? And then a bird pooped on your coat as you were leaving? And now you’re home and hungry and just want to eat some damn roasted brussels sprouts already? I feel you. Since you're in a hurry, hit those sprouts with an aggressive 450° and get them to where they need to be in about 25 minutes. You can even put that sheet pan straight on the super-hot bottom of the oven if you're really feeling aggressive.
You can roast vegetables at whatever temperature you want, based on how much time you have. Just remember that the higher the temperature, the more color the exteriors of your vegetables are going to get. The lower the temperature, the more uniform the texture of the interior will be.
There are no real rules for roasting vegetables. This isn’t a science. It’s more of an art. Instead of paints and brushes, we’re using cauliflower and squash and a little knob that controls the temperature of your oven. Just make sure you keep an eye on them. Painting with a blindfold on is actually pretty tough.