Roasting time depends on vegetable density, water content, and cut size. Here's a complete guide so every vegetable in the oven is ready at the right time — never mushy, never underdone.
The most common roasting mistake is treating all vegetables the same. Dense root vegetables need 45 minutes; courgette becomes mush in 20. Here's a complete guide to getting everything right.
Temperature: 200°C (fan 180°C) is the standard for most roasting. Higher temperatures (220°C/fan 200°C) give more colour and caramelisation; lower temperatures (180°C/fan 160°C) are gentler, better for vegetables that burn easily.
Cut size: Smaller pieces roast faster and develop more caramelised surface area. As a rule of thumb, every halving of size reduces cooking time by roughly 30%.
Dry thoroughly: Water on vegetables steams them instead of roasting. Pat dry with kitchen paper after washing, and ensure they're fully dry before oiling.
Don't overcrowd: Vegetables touching each other trap steam. Use two trays if needed — a crowded tray produces soggy, not roasted, results.
Right amount of oil: Enough to coat each piece without pooling. Approximately 1 tablespoon per 400g of vegetables is a useful guideline.
Consistent sizing: Cut pieces to the same size so everything finishes at the same time.