topic Re: How do you get oven roasted vegetables crispy? in Kitchen

How do you get oven roasted vegetables crispy?

gardensla — Thu, 23 Oct 2014 13:29:15 GMT

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!

Re: How do you get oven roasted vegetables crispy?

BeautybytesbyCC — Thu, 23 Oct 2014 13:33:45 GMT

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

Re: How do you get oven roasted vegetables crispy?

queendiva — Thu, 23 Oct 2014 13:41:03 GMT

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!

Re: How do you get oven roasted vegetables crispy?

lasvegasfoodie — Thu, 23 Oct 2014 13:43:46 GMT

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.

Re: How do you get oven roasted vegetables crispy?

HonnyBrown — Thu, 23 Oct 2014 13:44:45 GMT

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

Re: How do you get oven roasted vegetables crispy?

hopi — Thu, 23 Oct 2014 13:46:52 GMT

Himalayan Pink salt & parchment paper

Re: How do you get oven roasted vegetables crispy?

gardensla — Thu, 23 Oct 2014 14:08:37 GMT

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

Re: How do you get oven roasted vegetables crispy?

sidsmom — Thu, 23 Oct 2014 14:20:01 GMT

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!!

Re: How do you get oven roasted vegetables crispy?

misspammie — Thu, 23 Oct 2014 14:36:52 GMT

On 10/23/2014 hopi said:
Himalayan Pink salt & parchment paper

Love Himalayan pink!! learned of it on the boards here. Mmmmm

Re: How do you get oven roasted vegetables crispy?

queendiva — Thu, 23 Oct 2014 14:44:33 GMT

Are you salting the veggies before you add the oil? You should.

Re: How do you get oven roasted vegetables crispy?

luvdoodles — Thu, 23 Oct 2014 14:48:52 GMT

Parchment paper is my best friend. I use it for all sorts or cooking and baking. Makes clean up so easy too.

Re: How do you get oven roasted vegetables crispy?

focksie — Thu, 23 Oct 2014 14:55:58 GMT

I like to slice the potatoes pretty thin, about 1/8-1/4" slices. Add slivered onions, mushrooms, thin sliced carrots and whatever other vegetables you like. I line a long bake pan with tinfoil and spray it with Pam. Place vegetables on it. Drizzle a little olive oil over everything. Sprinkle salt, garlic powder, oregano and bake the heck out of it -- @450 for 30-45 minutes, longer depending on your oven. Those come out crispy and so flavorful!

Re: How do you get oven roasted vegetables crispy?

wagirl — Thu, 23 Oct 2014 15:16:29 GMT

I don't use parchment but I do put my baking sheet in the oven when I heat it up to 450* and prepare my veggies then I dry them season them with whatever I feel like--usually a flavored salt and pepper, maybe add a small amount of olive oil and when my oven is ready I spray down the sheet with cooking spray, and turn the veggies onto it, spread them around and put them back in the oven. Check after 10 minutes of so then every 5 minutes if needed. The veggies are hit top and bottom with heat so no chance of steaming. Also--don't crowd them on the sheet leave plenty of room. I usually do two batches and they come out great. Maybe adding things like the squash a little later than the rest will help with the mushiness.

Re: How do you get oven roasted vegetables crispy?

glmama — Thu, 23 Oct 2014 15:24:11 GMT

Some people like using parchment, which can help. I don't typically do this, but one thing I'm generally aware of is not drenching your veggies in too much oil. I think the instinct is that more is better when it comes to EVOO, but if you really only put on a few tablespoons, I think they turn out a bit crisper. Also, in my family we like them crispy and my DH likes them roasted "within an inch of their lives", so my temp is always about 450 degrees and I just keep an eye on them.

Re: How do you get oven roasted vegetables crispy?

glmama — Thu, 23 Oct 2014 15:25:14 GMT

Also, keep in mind the water content of the veggies you're roasting. Squash is a bit juicier, so to speak, so you have to watch them. IME, they don't crisp up like other veggies, in fact, they stay kinda mushy, most of the time. Perhaps you would prefer them grilled, with nice grill marks??

Re: How do you get oven roasted vegetables crispy?

ChynnaBlue — Thu, 23 Oct 2014 15:50:16 GMT

I don't think I'd call the brown on my roasted vegetables crispy, per se. I want them browned and tender, not crispy.

I line my pan with foil so the veggies won't stick. I toss them in a little bit of oil and sprinkle them with salt and herbs. As Sidsmom mentioned, they can't be stacked up, they need a lot of space in the pan for them to roast instead of steam. Some things roast faster than others, so sometimes I'll start with things that take longer, like butternut squash, and then add faster roasting things (like garlic) after the squash has been in the oven for a while.

Re: How do you get oven roasted vegetables crispy?

judyakm — Thu, 23 Oct 2014 16:54:29 GMT

I have an old, much used Pampered Chef oven roasting cookie-sheet type pan (approx 10 x 16") and the high heat and olive oil in THIS roasting pan are perfect....you can use a spatula to move them around during the cooking process so as to get the "browning" on all sides...yummy!!!!

Re: How do you get oven roasted vegetables crispy?

BooBoo2 — Thu, 23 Oct 2014 17:37:48 GMT

Not sure this would work for sweet potatoes, but you can take red potatoes not peeled, boil until tender but not mushy. Place on baking sheet and slightly mash down so the skin opens and the potatoes look like a disc. Lightly drizzle with oil (can use herb infused or garlic infused oils) salt and pepper and put in a really hot oven to crisp up.

I agree with others about a very hot oven and not a lot of oil. I like broccoli when the florets get dark (almost burnt) on the tips.

Re: How do you get oven roasted vegetables crispy?

BigOrangeKitty — Thu, 23 Oct 2014 18:36:29 GMT

I must have missed it, what's the himalayan pink salt all about? What's it do, where do you get it? Since I bought the RangeMate, I grill the vegetables, like them better than the roasted, altho roasted is so yummy, too.

Re: How do you get oven roasted vegetables crispy?

ritasNo1Fan — Wed, 21 Jan 2015 10:02:49 GMT

Thanks troll, good posts that I missed. Love vegetables....