Let’s be honest — roasting vegetables sounds easy. Chop, oil, oven, done. But then you pull them out and… they’re kinda floppy? Maybe a little mushy? Not what you signed up for.
If you’ve ever wondered how people get those gorgeous, golden-brown, crisp-edged veggies that actually taste amazing, good news: there are just a few simple tricks. And once you know them, you’ll never go back.
Crank the Heat
First things first: your oven probably isn’t hot enough. 350°F just won’t cut it. For real crispiness, you want 425°F (220°C). That’s the sweet spot where caramelization happens — think crispy edges and rich, roasty flavor.
Don’t Crowd the Pan
This might be the most common mistake. If your veggies are too close together, they’ll steam instead of roast. Spread them out in a single layer with space between each piece. If you’re making a big batch, use two pans. It’s worth it.
Dry Them Off
Water is the enemy of crispiness. After you rinse your veggies, pat them dry really well — like, actually take a clean towel and blot them. You want them bone-dry before the oil goes on.
Use Enough (but Not Too Much) Oil
Toss your veggies with just enough oil to lightly coat them — not dripping, just glossy. Too little and they’ll dry out, too much and they’ll get greasy. Olive oil works great, or use avocado oil if you’re feeling fancy.
Cut Evenly (But Don’t Overthink It)
Keep your veggie pieces roughly the same size so they cook evenly. And if you’re mixing different types — like potatoes and zucchini — roast the hard stuff first, then toss in the softer veggies halfway through.
Season Before and After
Salt your veggies before they go in the oven. But don’t stop there. After roasting, add a little something extra — lemon juice, balsamic glaze, red pepper flakes, fresh herbs, whatever you love. That final touch makes a big difference.