This is the BEST oven roasted vegetables recipe! (2024)

FAQs

What is the secret to extra crispy roasted vegetables? ›

Your vegetables are about to get even crispier with this simple tip. The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

Divide the vegetables evenly between the two sheets, spreading them into a single layer. Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes).

For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F. Not only do they help food cook up with the crispiness you crave, but each one also imparts its own unique flavor that you just don't get from neutral oils like grapeseed or canola.

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.

Oven temperature: I find 425°F to be the magic number for roasting vegetables if you want them tender on the inside with that crispy exterior. Plenty of room: Don't crowd the sheet pan. You don't want all the vegetables piled on top of each other.

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.

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.

Some ovens have hot spots where one side cooks more than the others, which is why its always good to rotate your trays while roasting. If you try to flip your veggies and they're sticking to the pan, it means they're not ready to flipped.

Editor: Coating vegetables in oil does a few things. For one, it helps prevent vegetables from sticking to the baking sheet or roasting pan. (But since you're using a Silpat, it looks like that isn't an issue here.) Roasting vegetables with oil also encourages extra browning and creates a richer, more toasty flavor.

Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.

Is it safe to roast vegetables with extra virgin olive oil? ›

Our extra virgin olive oil has a smoke point of around 210 degrees Celsius (410 F). Which makes it suitable for roasting a chicken whole or a joint of beef in the oven, baking a cake, a quiche or a pie, roasting potatoes or vegetables. Most oven cooking takes place at 180-200 degrees Celsius (356 F).

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.

Cook several hours until fork tender, this may take from for 3 1/2 to 4 1/2 hours, or longer, depending on the size of your roast. Check once or twice to make sure that the liquids haven't cooked down too much. If so, add a bit more stock. After the first 2 1/2 hours, add the vegetables all around the meat.

General Roasting Times for Vegetables

Winter squash (butternut squash, acorn squash): 20 to 60 minutes. Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes. Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes. Thin vegetables (asparagus, green beans): 10 to 20 minutes.

Don't crowd the baking sheet.

If you crowd and overlap the veggies, they will steam and get mushy, not what we want! Roast vegetables at a high heat, 425 degrees F and make sure you preheat the oven so it is HOT when the veggies go in!

Forgetting to flip halfway through

Leaving the pan totally unattended means that the bottom of your vegetables will burn, while the tops never crisp up. Flip halfway through, and you'll be rewarded with vegetables that are evenly cooked and golden all over.

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.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. 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.