When it comes to crispy roasted vegetables, there’s only one secret you need to know that will help you every single time – water kills crisp. So if you want to achieve those crispy edges, steer clear from baking tin and use a cooling rack instead.
A cooling rack will enable air circulation while a tin will hold the juices that come out of your vegetables and that can make the whole difference. Yes, it’s that simple. And if you want to make perfectly crispy vegetables every single time, here are a few more tips.
Don’t be afraid to set the temperature high; even 450ºF is not too much. Slice up the vegetables to thin slices and drizzle oil all over them.
Experiment with different types of vegetables to see how you like them. There’s a big difference in taste among roasted carrots, cabbage, broccoli, and other vegetables, and nobody says that you have to pick a favorite!
