What is the best temperature to roast vegetables?

There's no single "best" temperature for roasting vegetables, as the ideal temperature depends on the type of vegetable and desired outcome. Here's a general guide:

High Heat (400-425°F / 200-220°C):

* Best for: Root vegetables (carrots, potatoes, beets), broccoli, cauliflower, Brussels sprouts, asparagus.

* Result: Crispy exteriors, tender interiors, shorter cooking time.

Medium Heat (375-400°F / 190-200°C):

* Best for: Most vegetables, especially those with delicate textures like zucchini, bell peppers, eggplant.

* Result: Evenly cooked, tender vegetables with some browning.

Low Heat (350-375°F / 175-190°C):

* Best for: Vegetables that are dense or take longer to cook, like butternut squash, onions, parsnips.

* Result: Gentle cooking that prevents burning, can be used for longer roasting times.

Factors to Consider:

* Size and Shape: Smaller vegetables cook faster than larger ones.

* Density: Dense vegetables like potatoes take longer than softer vegetables like zucchini.

* Desired Texture: Do you want crispy, soft, or caramelized?

* Oven Type: Some ovens run hotter or colder than others.

Tips for Roasting:

* Don't overcrowd the pan: This prevents even cooking and steaming.

* Toss with oil and seasonings: This helps create a crispy exterior.

* Use a baking sheet with a rim: This prevents spills and makes clean up easier.

* Check for doneness: Vegetables are done when they are tender and slightly browned.

Experiment and enjoy! Roasting vegetables is a versatile and healthy cooking method. Don't be afraid to experiment with different temperatures and cooking times to find your perfect roast.