If You Want Crispy Vegetables, Roast Them on a Rack

Photo by Nick Nice on Unsplash

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. 

View this post on Instagram

Hey happy Thursday! Today I just had a random bowl of roasted veggies (potatoes, carrots & broccoli), some baked garlic & smoked paprika tofu with some hummus in the middle and lots of spinach underneath 💚 ⁣ ⁣ Roasted veggies are one of my favourite things to have in any season, just because it’s so easy to make and there is just something about roasted veg that makes them much more tasty? Idk maybe that’s just me. Haha but I love veg any way it’s cooked (but especially roasted). 😋😆 ⁣ ⁣ for the roasted veg: I just chopped up some potatoes, carrots & broccoli, placed them onto a baking tray, (you can add a little oil or use baking parchment). Bake them for around 30mins in a preheated oven at 200C/180fan/400F/gas mark 6 until crispy.⁣ ⁣ For the tofu, I drained and squeezed a block of extra firm tofu until all the excess liquid comes out, then sliced up 1/2 the block into bite sized chunks, added the tofu chunks into a bowl, then sprinkled over some garlic powder and smoked paprika. Shake the bowl until the tofu is coated in the seasoning. Bake in the preheated oven at 200C/180C/400F/gas 6 on a lined baking tray for 15-20 mins until crisp on the outside. #roastedveggies #eatyourveggies #eatmoreplants #veganfood #veganuk #veganmeals #plantbased #veganinspiration #govegan #crueltyfree #healthylifestyle #edrecovery #roastpotatoes #healthyfood #healthyrecipes #veganiseasy #smartphonephotography

A post shared by Alex-Leigh (@nourishingalex) on

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!