Love roasted veggies but they turn out soggy, not crispy?
Here is the process and some tips for perfect roasted veggies every time.
Gather all the veggies you love from the farmer’s market, store, or your garden (cherry tomatoes, mushrooms, zucchini, squash, potatoes, carrots, broccoli, cauliflower, etc.)
Cut veggies that take longer to roast into 2 inch pieces (potatoes, carrots, zucchini, and squash)
Broccoli and cauliflower can be in larger pieces, since they are more open
Put all the veggies on a shallow baking sheet (not a baking pan with taller sides)
Drizzle some olive oil over the veggies
Work the oil into the veggies with your hands to coat them evenly. (They should be shiny, not dripping with oil)
Season with kosher salt and your favorite herbs. Rosemary is perfect!
Spread the veggies out on the pan. Do not stack them, since they will steam rather than roast
Heat your oven to 400 degrees. Place the pan in the oven (If you have a convection oven, even better since the air will circulate better). Roast for 15-20 minutes.
Yum..Caramelized with a little crunch on the outside. Enjoy!
For an extra splash of flavor: Drizzle the veggies with balsamic reduction, which is made by simmering balsamic vinegar on the stove for 20 minutes, then letting it cool before you drizzle it on the veggies.
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