What is the typical cooking temperature range for roasting vegetables?

The typical cooking temperature range for roasting vegetables falls within 375°F to 425°F. This range is ideal because it allows for caramelization, which enhances the natural sweetness and flavor of the vegetables. At these temperatures, the heat is sufficient to cook the vegetables through while simultaneously creating a desirable texture—crispy on the outside yet tender on the inside.

Roasting at temperatures lower than 375°F may result in insufficient browning and won’t achieve the same depth of flavor or texture, potentially leaving the vegetables soft rather than crispy. Conversely, roasting at temperatures above 425°F can lead to burning before the inside has adequately cooked. Thus, the selected range provides the perfect balance for achieving well-roasted vegetables.