Last week, the conclusions of my highly scientific study proved that roasting vegetables below 400° F is, in most cases, suboptimal.
Unless you're going for a very low and slow roast (200° and 250° F for upwards of an hour, so that your vegetables are silken through and through), the goal is to cook the outsides before the insides, so that you get crispy outer edges before inners get mushy—and this takes place at higher temperatures.
When we asked the audience their go-to roasting number, 48% said 400° F.
What temperature do you roast vegetables at? Vote and then read this https://t.co/1Ql1N79zsN— Food52 (@Food52) February 26, 2016
But the recipes for commonly roasted vegetables on our site suggest that we should have listed 425° F as an option, too. It may be the most common roasting temperature (though, as you'll see below, there are a few recipes that thwart the rule and go for 375° or 500° F).
This article originally appeared on March 1, 2016. We're re-running it because Thanksgiving's right around the corner (really!).