As a basic guideline, lightly coated with olive oil, sprinkled with salt, somewhat hotter oven, 425 give or take.

Brush your teeth well afterwards - stuck in my mind is a report from a while back advising that roasted veggies are worse for your teeth than soda!

I like brown caramelized exteriors and rawish/crunchy insides so I usually roast at 550 and add garlic, seasonings, salt afterwards.
A dark brown pan greatly helps in quick browning.

Tomatoes, I slice and slow roast on greased tin foil at 300 for about 2 hours.
I have a specific recipe if you want it.

I like brown caramelized exteriors too, but I like them to be done all the way through, not crunchy at all. I roast at 400F to 425F, depending on whether I have something else in the oven with the veggies. Grandma always forbid baking only a single thing and "wasting" all that heat, LOL, another poster here also mentioned that you should "never bake an orphan". (grin) I thought I was the only person whose Grandma said that!

Anyway, I toss with a bit of olive oil, salt and pepper. Depending on the vegetables, I might add garlic, or not. I like a sprinkle of Penzey's Mural of Flavors.

I roast big sheet pans of veggies, so I have leftovers to eat later, and what I roast depends on what I have in the fridge that needs to be used up. I especially like roasted asparagus, which we had for supper tonight, and roasted is the only way I'll eat cauliflower.

Annie

I have tried both high heat and low heat, and infinitely prefer low heat. But it takes much longer, as I also prefer to not mix the types of vegetables. I find that different vegetables have different cooking times depending on how I've cut them up, so I take the time to roast each type individually.

I roast at 325, plenty of EVOO, sometimes garlic, usually lemon pepper (we're all on low-sodium diets). Occasionally I'll use some maple syrup if I want to add a slight glazing to sweet potatoes or carrots. Spices vary with what I'm roasting - I'll use fresh rosemary, chili powder, thyme, marjoram, or the Herb de Provence blend, depending on how I feel and what I'm using the roasted veggies for.

Some veggies I can just take out when halfway done and toss to recoat. Others I find come out better if I actually turn them over one by one. Yes, it's more work, but honestly, I've tried the quickier/easier ways and just don't care for them as well.

Takes about 1 hr to 2 hrs to do each batch of veggies.

I usually roast at between 375 and 400 degrees, for 30 to 40 minutes, depending on vegetable, turning or stirring them halfway through. I drizzle with olive oil and usually either use garlic, lemon pepper and salt to season or McCormick's Salad Supreme seasoning. I tried brussel sprouts for the first time last week, they were delicious. I split them in half lengthwise. Also love asparagus that way.

I'm glad you asked this question as my veggie roasting has not gone well. GF raves about roasted brussel sprouts so I did just EVOO and salt and pepper and roasted them....I ended up lowering the oven temp AND cutting the time in half but they still came out....beyond burned all the way to ashen!!! (I was doing Ina Garten's 400 deg for 40 min). I do have a convection oven but didn't change the temp as other recipes i've seen do roast at 425 deg.

Sometimes it helps to use aluminum foil to manipulate the temperature. For example, when roasting asparagus, the tips will get overdone before the stalks are ready, so lay the asparagus in a neat row with foil pressed down over the tips, remove the foil halfway through.

I read in Cooks Illustrated to cover carrots with foil for this first 15 minutes, as this helps develop the sweetness. I have done that, and I have also cheated and sprinkled sugar on the carrots instead.

With brussel sprouts, the outer leaves can get black and burnt before the core is done. You can use a lower temp, or parcook them first (microwave or boiling). Or you can put some water in the sheet pan, so that the sprouts are initially steamed then dry-roasted.

For seasoning, I pretty much just toss with olive oil and kosher salt before roasting. On carrots, brussel sprouts, etc I may use a little sugar. Pepper goes on afterwards.

Another trick is to get the empty pan very hot first, then add the vegetables. The hot pan browns the underside of the vegetable that would otherwise miss browning because it is pressed against the pan. Placing the pan on a pizza stone that retains heat also helps. This is useful for vegetables which have a flat cut side, like bisected brussel sprouts.

AnnieDN, I also had to "fiddle" to get Brussels Sprouts right, as I like my vegetables cooked all the way, not "crisp tender" known in my family as "undercooked", LOL.

I usually cut the sprouts at least in quarters and many times I slice them instead. As jkom mentioned with other vegetables, they have to be turned individually if sliced, but they'll actually cook. Truthfully, I like sprouts best if sliced and tossed with some bacon in a pan, but it sure isn't healthy!

Annie (That other, really old, Annie)

I am curious how long others roast asparagus. I like 550 for 5 minutes in a light olive oil coating on a dark sheet pan. That is perfect to me- brown and crispy but still al dente.

The downside is it smokes up the kitchen...

BB, I roasted asparagus just last night. I already had SharonCB's Salmon Quiche in the oven so it had to be 375F. (Never bake an orphan, LOL) It took about 30 minutes, but I like mine done. It was browned and delicious, but definitely not al dente.

Annie

So there you have it, Barb, roast somewhere between 300 and 550 for, say, about 5 minutes to a couple hours. Hopefully that narrows it down a bit for you! ;-)

I think you just need to experiment to see what you like. It'd be hard to ruin anything, you will just like some more than others. So it's not like your experiments will go to waste. For me most veggies work well at about 425, carrots I might do a little lower because they take longer to cook through, tomatoes are done low and slow.

BB - I like asparagus exactly how you described. More often than not I just throw them on a fairly hot grill rather than roast in the oven. 5 minutes sounds about right, maybe a minute or two more depending on thickness.

foodonastump, tooo funny! I am ROTF!!!

Yup, foodonastump, that about sums up all my research on it too.

Wish me luck...I have company coming tonight and I'm oven roasting broccoli....@400 for who knows how long....

Too funny, foas! I prefer grilled too but it's more complicated than throwing in the oven on a dark night...

I like roasted vegetables. Some of my methods:

1. For tomatoes, I cut them into real thick slices, dehydrate them haf way then roast.

2. For peppers, I burn off the skin first.

3. For root vegetables like carrots, I steam them first so that they can get done at the same time as the other veggies.

dcarch

I do much like above, about 400 and turn at least once. Olive oil, minimal salt, pepper and I like rosemary on the veggies. Veggies that take longer like carrots I cut smaller. I like mine crip inside and DH likes his cooked all the way through. So I alternate how long a try stays in the oven. One of us is pleased.

What delightful replies. I didn't notice any of you doing what I do--partially cook different ones in the microwave, and then putting them in the oven. What brought all of this on--I have been reading this book by Dr. Joel Fuhrman. I get sick of everything being fried, and of course that is a no-no. Just wondered about the seasoning.I love basil but for some reason, I do not get along with that in soups. My stove oven is on the blink, but over Christmas, I have been using my small convection oven, which I have finally learned cooks much more quickly, so will have to experiment with the vegetables. I like thsm browned and more crunchy. Will follow many of your suggestions. It is always a delight to hear your opinions. Barb

So I did the broccoli at 400 for about 20 min. I thought they were done fine, but DH thought they were a bit burned, but he said maybe he's not used to the "carmelization". Guests ate them all, so they couldn't have been too bad.

AnnieD - I was going to say, "Don't be afraid to let them burn a bit." Burnt broccoli is a popular side dish in Italian restaurants.

Here is a link that might be useful: burnt broccoli

Thanks foodonastump! I'll let DH know he was supposed to be impressed with my delicacy!

It is all about timing and the invidual veggie. DH really loves Brussels sprouts, I won't touch them. I have a successful preparation method that works for him, but since roasting them is now popular, I've given that a go too.
What we have discovered is that large brussel sprouts are tough, no matter how long they're cooked. I thought it was just my methods, but I bought some from Whole Foods deli case and they were equally as tough.
Now I try and buy the smaller ones if they're available. The end product is more reliable and he's happier!
I normally prepare Brussels sprouts by trimming the bottoms, halving and tossing them into a medium size casserole or souffle dish. Drizzle with some olive oil and microwave for 2-3 minutes.Then add garlic powder (or sauteed garlic, shallots or the like), seasoned breadcrumbs and finely grated parmesan cheese. add a bit more oil or butter for moisture if necessary. I may also add a couple of shakes of worchestershire sauce or balsamic vinegar, because he's addicted!
Pop them back into the microwave for 1-2 more minutes and serve.

The other night I had some pancetta on hand and chopped it up, sauteed it briefly and tossed the sprouts with pancetta and olive oil, then followed the same recipe. He was a happy camper with this new addition too!!