Roasting is hands down my favorite way to make vegetables taste amazing with barely any effort.

I like roasting because I don’t have to stand over the stove and babysit a pan. Once everything is chopped down to size and seasoned, it all goes on a sheet pan and into the oven. From there it’s hands off. Low effort, high reward, and frees you up to focus on other parts of dinner (or just take a breather).

This guide breaks it all down: oven times, prep tips, texture clues, and flavor pairings for each vegetable because once you learn the basics it gets ridiculously easy to make a whole tray of flavorful veggies that go with anything.

Long story short, here are the most common vegetable roasting temperatures and times all in one place. Ultimately the time will depend on the thickness of your veggies and oven hot spots. But don’t worry, I gave you an easy way to tell when they’re done. When you’ve got a minute, scroll down for the full breakdown on each one.

 Roasting brings out the natural sweetness in vegetables.

The high heat draws out moisture and breaks down the natural sugars. This is what causes them to caramelize and get that deep, rich flavor. Even veggies that some people find bitter, like Brussels sprouts, can mellow out and take on a subtle sweetness when roasted properly.

Roasting is such a simple technique, and the flavor payoff is huge, especially when you give the vegetables enough space on the pan to brown instead of steam.

Asparagus

Temp & Time: 400°F for 12–18 minutes

Prep: Trim woody ends. Toss lightly with oil and season

Flavor Pairing: Lemon, garlic, balsamic glaze

Ideal Texture When Done: Tender with crispy tips

Beets

Temp & Time: 400°F for 45–60 minutes

Prep: Scrub well. Trim stems. Wrap in foil

Flavor Pairing: Honey, feta, walnut

Ideal Texture When Done: Tender but firm. Caramelized exterior.

Broccoli

Temp & Time: 425°F for 10–15 minutes

Prep: Cut into florets. Toss with oil and season

Flavor Pairing: Lemon zest, garlic, parmesan

Ideal Texture When Done: Crispy, yet tender with browned edges

Brussels Sprouts

Temp & Time: 400°F for 20–30 minutes

Prep: Halve or quarter. Toss with oil, salt, and pepper. Place face down

Flavor Pairing: Maple syrup, bacon, balsamic glaze

Ideal Texture When Done: Crispy edges, tender center

Carrots

Temp & Time: 425°F for 25–30 minutes

Prep: Peel and cut into sticks or rounds

Flavor Pairing: Honey, cumin, thyme

Ideal Texture When Done: Soft inside, caramelized outside

Corn

Temp & Time: 450°F for 10–15 minutes

Prep: Husk on or off. Brush with oil or butter (season after roasting)

Flavor Pairing: Chili lime, smoked paprika, cotija

Texture When Done: Juicy with light char, slightly caramelized

Garlic

Temp & Time: 425°F for 30 minutes

Prep: Slice top off the whole bulb. Wrap in foil or place in a small dish with oil

Flavor Pairing: Rosemary, olive oil, lemon

Texture When Done: Soft, spreadable, golden brown

Russet Potatoes

Temp & Time: 400°F for 50–70 minutes

Prep: Scrub. Rub in oil and salt before wrapping in foil

Flavor Pairing: Garlic, rosemary, black pepper, cheese

Texture When Done: Crispy outside, fluffy inside

Sweet Potatoes

Temp & Time: 400°F for 30–45 minutes

Prep: Peel and cube or slice into rounds, or leave whole and wrap in foil

Flavor Pairing: Cinnamon, smoked paprika, maple

Texture When Done: Crisp edges, creamy center

A few helpful things to remember regardless of which vegetable you are roasting:

• A hotter oven is the key to caramelized, crispy edges.
• Don’t overcrowd your pan. You want the veggies to roast, not steam.
• Dry any veggies you wash well. Moisture will give off steam and that’s not what we want.
• Fresh herbs go on after roasting.
• Adding a pinch of sugar to dense vegetables (like Brussels or carrots) helps them caramelize faster.