How do I make crispy roasted vegetables?
0 views
Make crispy roasted vegetables by following these steps: cut vegetables into uniform pieces for even cooking. Toss with olive oil — enough to coat lightly but not drench. Season with salt, pepper, and herbs. Spread in a single layer on a baking sheet — overcrowding causes steaming instead of roasting. Roast at 220°C (425°F) — high heat is key for caramelization. Don't flip too often — let one side develop a crust before turning. For extra crispiness, use the convection setting if available. Root vegetables like potatoes, carrots, and parsnips work best. Broccoli and cauliflower also get deliciously crispy edges.