A Beginner's Guide to Perfectly Roasted Vegetables

By Amélie Laurent · 5 min read

Roasting is one of the easiest ways to make vegetables taste incredible. High heat caramelizes their natural sugars, creating crisp edges and tender centers with very little effort.

The first rule is high heat. Set your oven to at least 200C, or 400F. Anything lower and your vegetables will steam and turn soft instead of developing those delicious browned edges.

The second rule is space. Spread your vegetables in a single layer with room between each piece. Crowding traps steam, and steam is the enemy of crispness. Use two trays if you need to.

Cut vegetables into even sizes so they cook at the same rate, toss them generously with oil and salt, and resist the urge to stir too often. Letting them sit allows a deep, golden crust to form.

Once you have the technique down, the possibilities are endless. Finish roasted vegetables with fresh herbs, a squeeze of lemon, grated parmesan, or a drizzle of balsamic to take them from simple to spectacular.