You rarely can find a meal that every food lover can appreciate. It should not be a surprise for you that one of such dishes is Vegetable Roast. And the reason is a very simple one. Everybody can customize roasted veggies recipe to one taste. You can choose ingredients from a wide range of vegetables and adjust them to your diet.
You can be vegetarian, vegan, have food allergies or intolerances, or just follow some diet plan; however, you can still make vegetable roast work for you and your family. Besides, you won’t find any other more cost-efficient recipe! Simply pick all the seasonal veggies at your garden or nearby farmers’ market, and the dinner is ready.
But now you are wondering how long and at what temperature you roast vegetables. For example, you have to cook sweet potatoes, eggplant, red bell pepper, and onion in the oven. Those are different vegetables, dah! How long do you roast potato wedges? At what temperature do you roast eggplant with bell pepper? Do not panic; I have a simple solution – a vegetable cooking temperature chart.
Note that several things affect the roasting process of vegetables. That is why the roasting time and temperature for various vegetables are different. The first thing to consider is the type of oven you have. I made all the calculations with a conventional oven in mind. I also should point out that you should preheat the oven when you place a baking tray with vegetables in there.
The type of vegetable is a huge indicator. For example, root vegetables such as beets, carrots, potatoes take longer to cook than softer vegetables such as cruciferous vegetables, tomatoes, mushrooms, etc. The size of the whole vegetable or its pieces (if you have it cut or sliced) is a huge factor. Moreover, everyone has their tastes and preferences. I mean the way that you like vegetables roasted, whether you want to have them fully cooked through, with a nice crispy crust, or caramelized.
Every time you roast vegetables, it is a unique experience. That is why it is so convenient to have this roasting time chart. Whether you are roasting just one type of vegetable or a bunch, or you have whole vegetables cubed or halved in the roast, you can check at what temperature and for what time you should cook veggies roast using this oven-roasting chart.
This post was one of the hardest and most time-consuming to make. I tried to gather all the information from a different source, check it, compare it to my own cooking experience, and somehow incorporate all the data together. As a result, I present to you this roasting time and temperature chart for vegetables.
Vegetables Roasting Time and Temperature Chart
|Vegetable||Roasting temp. °С||Roasting temp. °F||Roasting time|
|Asparagus||220 °С||425 °F||15-20 min|
|Green beans||220 °С||425 °F||15-20 min|
|Okra||220 °С||425 °F||15 min|
|Crucifers||220 °С||425 °F||about 20 min|
|Brussel sprouts||190-200 °С||375-400 °F||15-20 min|
|Broccoli||180 °С||350 °F||25 min|
|Cauliflower||200 °С||400 °F||20-30 min|
|Cabbage, wedges||220 °С||425 °F||30-40 min|
|Fennel||220 °С||425 °F||20-30 min|
|Root vegetables, cubed||180-220 °С||350-425 °F||20-35 min|
|Sweet potato sticks||220 °С||425 °F||20-25 min|
|Potato, diced||200 °С||400 °F||25-30 min|
|Jacket Potatoes||180 °С||350 °F||45 min|
|New potatoes||200 °С||400 °F||30-40 min|
|Beets, whole (in a foil)||180 °С||350 °F||about 60 min|
|Carrots, cubed or cut into sticks||220 °С||425 °F||20-30 min|
|Butternut squash, cubed||200 °С||400 °F||20-25 min|
|Butternut squash, halved||200 °С||400 °F||40-60 min|
|Acorn squash, halved||230 °С||450 °F||50-60 min|
|Spaghetti squash, halved||200 °С||400 °F||30-40 min|
|Summer squash||200-220 °С||400-425 °F||15 min|
|Zucchini, cubed||200-220 °С||400-425 °F||15 min|
|Breadfruit, halved (ulu)||200 °С||400 °F||60-80 min|
|Eggplant, cubed||190-200 °С||375-400 °F||20-30 min|
|Eggplant, whole or halved||180 °С||350 °F||45-60 min|
|Bell pepper, cubed||200 °С||400 °F||15 min|
|Tomatillos||220 °С||425 °F||20 min|
|Tomatoes, cherry or grape||200 °С||400 °F||15-20 min|
|Tomatoes, whole||200 °С||400 °F||40-50 min|
|Corn on the cob||220 °С||425 °F||about 30 min|
|Corn kernels||200 °С||400 °F||15 min|
|Mushrooms||220 °С||425 °F||20-25 min|
|Artichokes, baby||220 °С||425 °F||20-30 min|
|Garlic, whole head||200 °С||400 °F||40 min|
|Garlic, thin slices||200 °С||400 °F||10-15 min|
|Onions, rings||220 °С||425 °F||15-20 min|
|Onions, halved||220 °С||425 °F||30-45 min|
|Vegetable kabobs |
|200 °С||400 °F||15-20 min|
While browsing for information on this subject, I also noticed that the temperature and time for roasting are different for the same vegetable in recipes for different cuisines. If you have some doubts, whether you chose the time or temperature of cooking wright, whether you couldn’t find the type of vegetable that you were looking for in this chart stick to the following rule. Roasting any vegetable at 350 °F/180 °С for at least 30 minutes will be enough for almost every cut into medium cubes or slices vegetable to cook through.
I hope that you found this information helpful. Please, share it with your friends! As always, if you have any questions, I will be glad to help you. Just leave them in the comment section below.
My favorite is roasted Brussels sprouts. Thanks for including it. Info on the chart with roasting times for vegetables was really helpful!
You should always remember that you get better results if the veggies are dry and not crowded on the baking tray!!!
I always mix several types, add garlic cloves and sprinkle over some olive oil. When removed from the oven, add a squeeze of fresh lemon half and grated Parmigiano.
And you are welcome for the recipe!
P.S. Thanks for the vegetable cooking time chart, by the way!