For most mixed vegetables, a good general roasting temperature is 400–425°F (200–220°C).

Here’s the quick scoop in the style you asked for.

Quick Scoop

  • Use 400–425°F (200–220°C) for most veggies for crisp edges and tender centers.
  • Roast 20–35 minutes depending on the vegetable and size of the pieces, tossing halfway.
  • Hard, dense veggies (potatoes, carrots) often need closer to 30–45 minutes at these temps.
  • Very watery veggies (like tomatoes) can be slow‑roasted lower, around 250°F, for a softer, jammy texture.

Simple baseline method

  1. Preheat oven to 425°F (220°C) if you want extra browning; 400°F (200°C) if you’re also baking other things.
  1. Cut veggies into similar, bite‑size pieces so they cook evenly.
  1. Toss with oil, salt, and any seasonings until lightly but fully coated.
  1. Spread in a single layer on a baking sheet—no overlapping—so they roast instead of steam.
  1. Roast 20–25 minutes for quick‑cooking veg (broccoli, zucchini) and 30–45 minutes for dense ones (potatoes, sweet potatoes), flipping once.

If you’re unsure, 425°F with a check and toss at the 15–20 minute mark is a reliable “set it and forget it” starting point for almost any pan of mixed vegetables.

Information gathered from public forums or data available on the internet and portrayed here.