The #1 Tip for Extra-Crispy Roasted Vegetables (2024)

FAQs

The #1 Tip for Extra-Crispy Roasted Vegetables? ›

Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

After a few weeks of adding cornstarch to roasted chunks of various plant bits, I can confirm that it absolutely makes them crispier, and it's just as simple as it sounds.

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

Crank up the oven temperature:

I roast fresh vegetables at 425°F but turn up the heat when cooking frozen vegetables and roast them at 450°F. You're after crispy, browned-in-spots roasted vegetables and not steamed vegetables.

Try drizzling sliced veggies with olive oil and seasoning with salt, pepper, smoked paprika, curry powder, fresh thyme or balsamic vinegar – pop them on a baking sheet or in a pan and roast until tender. Cut up blanched broccoli, raw celery, cucumber or carrots and dunk them in low fat or beetroot dip or hummus.

Tips for Success

Group veggies by cooking time– root vegetables generally take longer than cruciferous ones (40 minutes vs 25 minutes). Group on separate pans so that they finish baking at the same time. Avoid overcrowding the pan(s)– arrange the veggies on enough baking sheets to allow them to sit in a single layer.

Moving the pan closer to one of the elements can help. I find that I get lots more crispy edges when I roast vegetables on a rack in the upper third of the oven. Use the convection feature on your oven, if you have one. The fan helps better circulate hot air.

Coat the vegetables generously with oil before roasting.

You can use olive oil or avocado oil. Drizzle oil over vegetables and toss with your hands, rubbing the oil into the veggies to make sure they are well coated. You can do this in a large bowl or right on the sheet pan.

Make sure your pan is big enough to spread the vegetables out evenly in a single layer with a little space between each piece. You don't want to overcrowd the pan, if you think the pan is too crowded, split the vegetable between two pans. Crowded vegetables just create extra moisture and steam in the pan.

Most vegetables, like carrots, potatoes, broccoli, cabbage and celery should be stored in a plastic bag or container in the crisper of your fridge. Mushrooms are best stored in a paper bag.

What temperature should you roast vegetables? ›

The best temperature for roasting vegetables is 400 degrees F. If you have convection oven, use the bake setting and reduce to 375 degrees F. Don't Crowd the Pan. Vegetables need to roast in a single layer without overlapping one another on the baking sheet.

Turns out, there's a simple ingredient that can boost the crispiness of roasted vegetables and most of us already have it in our pantry: cornstarch! Yes, the same ingredient chefs use to make velvety sauces and gravies can also add a satisfying layer of crispiness to roasted vegetables.

Make sure your pan is big enough to spread the vegetables out evenly in a single layer with a little space between each piece. You don't want to overcrowd the pan, if you think the pan is too crowded, split the vegetable between two pans. Crowded vegetables just create extra moisture and steam in the pan.

Don't overcrowd your insert, or else the air fried veggies will turn out mushy. Go light on the oil. Too much, and the vegetables will become oversaturated and not crisp up. Slice everything in small pieces and thin strips or rounds to make sure they cook evenly in the air fryer.