32 Amazing Roasted Vegetable Recipes (2024)

FAQs

What is the secret to extra crispy roasted vegetables? ›

After a few weeks of adding cornstarch to roasted chunks of various plant bits, I can confirm that it absolutely makes them crispier, and it's just as simple as it sounds.

Best Vegetables To Roast

Obvious choices are root veg like carrots, potatoes, and parsnips. But crucifers like Brussels sprouts, broccoli, and cauliflower roast well, too. More delicate veggies like cabbage, tomatoes, onions, and squash roast spectacularly well.

Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.

Moving the pan closer to one of the elements can help. I find that I get lots more crispy edges when I roast vegetables on a rack in the upper third of the oven. Use the convection feature on your oven, if you have one. The fan helps better circulate hot air.

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

Vegetables to Avoid Roasting

Green beans, broccoli, and other green-colored vegetables are not as well-suited for roasting because they tend to turn olive green.

Root vegetables like sweet potatoes, carrots and turnips take the longest, followed by hard squash and cruciferous vegetables like butternut squash, cauliflower and broccoli. Tender items like cherry tomatoes or zucchini come next, then cooking greens, which have the shortest roasting time.

There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

Forgetting to flip the vegetables during cooking.

Follow this tip: At least once, although preferably twice, toss the vegetables around the sheet pan. This is how you get roasted vegetables that are beautifully browned all the way around and evenly cooked.

What oil is best for roasting vegetables at 425? ›

Remember that a quality extra virgin olive oil's smoke point can be around 410 to 425 degrees F. I've not had any trouble using EVOO, but if you want to save it for your Greek salad or are looking for an alternative, reach for a good grapeseed oil.

For less caramelization (and easier clean-up), stick with foil, a nonstick baking mat, or—for palest results—parchment paper. All 3 liners serve as a barrier between the heat-conducting baking sheet and your food.

Vegetables need to roast in a single layer without overlapping one another on the baking sheet. This will allow the air to circulate and crisp the outsides (otherwise, the veggies will steam and not crisp). Use Enough Olive Oil. Oil is necessary for the vegetables to caramelize.

The word bake is usually used when a dish is covered in sauce or cooked in a covered pot. Roasting is often more simple, usually involving a meat or vegetable being coated in oil or another fat, seasoned, and then cooked in an open pan or on a rack.

Make sure your pan is big enough to spread the vegetables out evenly in a single layer with a little space between each piece. You don't want to overcrowd the pan, if you think the pan is too crowded, split the vegetable between two pans. Crowded vegetables just create extra moisture and steam in the pan.

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.

The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet. And don't fear the frying.