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

FAQs

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

The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower. Cornstarch is commonly used to coat proteins like chicken or beef to achieve a crispy exterior, so why not use it with vegetables?

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.

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.

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.

Submerge your chopped vegetables in ice water for 10 to 20 minutes or up to an hour and watch them become the crunchiest version of themselves. I like to add a little kosher salt for flavor, plus it further hardens the pectin. Just pat them dry before you use them.

Cornstarch is frequently added to foods to give them an extra bit of crispiness, but for some reason it's not commonly included in roasted vegetable recipes. Once you try the cornstarch method, you'll wonder how you ever lived without it.

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.

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.

For less caramelization (and easier clean-up), stick with foil, a nonstick baking mat, or—for palest results—parchment paper. All 3 liners serve as a barrier between the heat-conducting baking sheet and your food.

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. Or try the air fryer!

Should you roast vegetables covered or uncovered? ›

There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F. Not only do they help food cook up with the crispiness you crave, but each one also imparts its own unique flavor that you just don't get from neutral oils like grapeseed or canola.

Also, make sure your oven is good and hot before you put the vegetables in to roast. I think around 425°F is ideal for roasting most vegetables, although you can adjust up or down as you prefer.

Lower Position: Bottom Browning

The bottom position gets color on the bottom. Use the lower position when you're looking for that bottom crust. Sheet pan pizza, roasted veggies, and a cast iron brownie all benefit from the lower oven rack position.

Additional tips on roasting vegetables. Heavy duty pans are ideal since they allow for even heat distribution and circulation. Because salt draws moisture out of the food, season veggies just before roasting.

Combine vegetables and oil and toss until completely coated. Add in seasonings of choice (if using) and pinch salt/pepper. Place on a baking pan, stone, or foil lined cookie sheet in a single layer. Bake for 25-60 minutes, turning once during cooking.

The high, direct heat of your oven's floor is the secret to restaurant-quality roasted vegetables. Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since the spring of 2021. If there are roasted vegetables on a restaurant menu, I'm ordering them.

The One Ingredient You Need For The Crispiest Roasted Veggies. If your roasted veggies lack crisp, add a bit of cornstarch. Cornstarch's ability to suck up moisture helps vegetables maintain their crispiness in the oven.

A quick soak in ice water for 5 to 10 minutes is often enough to reinvigorate wilted veggies. Bendy carrots will straighten right up, lettuce will crisp, and limp broccoli will find its strength again.

The new process involves reducing blanching temperatures and adding a brief holdng period to allow a naturally occurring enzyme to "fix" the crispness in fruits and vegetables. The enzyme, pectin methyesterase, reverses some of the softening effects of cooking.

Does baking powder make vegetables crispy? ›

The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet. And don't fear the frying.