How do you get oven roasted vegetables crispy?

gardensla · ‎03-09-2010

I was in the grocery store and picked up squash, yams, potatoes, carrots, etc to chop up and roast. This is something I do every fall and winter and have yet to master the technique for getting vegetables crispy on the outside, tender on the inside, and evenly done. Most of the time, no matter how much oil I use, they end up stuck to the roasting pan and basically steamed rather than roasted.

Tips? Techniques? Help!

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BeautybytesbyCC · ‎11-21-2011

Also had an issue. I sauted some zucchini and left it, came back 1/2.hr later and it was smushy

queendiva · ‎03-12-2010

Hi gardensla!

I would suggest lining the pan with cooking spray or parchment. I don't go too crazy with the olive oil. Be sure you are roasting at a higher heat: 400 to 450 degrees. Use the convection feature if you have it, lowering the temp by 25 degrees and stir the veggies about every 20-30 minutes. Cut the veggies to a medium size- not too big and me sure they are completely dry on the surface before roasting. Additional liquid will cause them to steam. Do not cover the roasting pan with a lid or foil. Amy steam must be allowed to escape.

That's all I can think of. HTH!

lasvegasfoodie · ‎03-28-2010

Make sure that veggies are completely dry before coating them with oil. Roast at a high temperature, at least 400 depending on your oven. Turn veggies over at the halfway point of cooking time. Hope this helps.

HonnyBrown · ‎11-23-2013

They will get brown more than crispy.

I use balsamic and olive oil to coat the large chopped veggies. Put them in a 425-450 oven for 15 minutes, toss, then 15 or 20 minutes.

They may be too wet to crisp.

ETA: I use a cap full of oil and a cap full of balsamic

Get your flu shot...because I didn't.

hopi · ‎03-09-2010

Himalayan Pink salt & parchment paper

gardensla · ‎03-09-2010

I never thought of parchment. Will try this and all the other tricks.

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sidsmom · ‎11-25-2011

No oil! Parchment is best. Be sure and lay each veg flat so all have contact with the pan. Might need an extra pan, but if their stacked, they'll be 'steamed' instead of roasted. Yumm! Make some for all of us!!