Dishbeginnerdraft

Roast vegetables

Also searched as: roasted vegetables, tray-baked vegetables, sheet pan vegetables

In short: Roast vegetables turn sweet and browned rather than steamed when they go into the oven dry, spaced out and hot.

Picture it

Hanging out washing rather than drying it in a heap.

The decisive moments

1
Cut into pieces of equal size
Everything is done at the same time.
Surface area and cut size
2
Dry and toss thinly in oil
Oil carries heat into every corner; water would slow things down.
Oil
3
Spread out on the preheated tray
Steam can escape and the underside browns at once.
Roasting in the oven
4
Roast at 220 °C, turning once
and make the vegetables sweet and aromatic.
Maillard reaction

Related entries

Sources · 1