How do I roast vegetables so they are crispy?
High heat, a single layer and dry vegetables give crisp, caramelised results.
Crispy roasted vegetables need high heat, enough oil and space on the tray. Crowding them makes them steam and go soggy.
Cut vegetables into even pieces so they cook at the same rate.
Method
Heat the oven to about 200 to 220 °C. Toss vegetables in oil, salt and pepper and spread them in a single layer on a tray.
Timing
Cook for 25 to 45 minutes, turning once. Root vegetables take longer than softer ones like peppers and courgettes.
Tips
Dry vegetables well after washing, and preheat the tray for extra crispness. Finish with herbs, lemon or a drizzle of vinegar.
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