Say goodbye to mushy veggies for good!
Think: crispy potatoes, browned frills of roasted broccoli, perfectly roasty Brussels sprouts.
We get it: No onewantsto do more dishes, but in this case, its absolutely necessary.
Photo:Ryan Liebe
Vegetableseven super-crunchy ones like carrots or potatoesare mostly water.
When food cooks, the water evaporates and chemical reactions take place.
Both caramelization and the Maillard reaction require food to be dry to get to happen.
But to make it do that, they need space.
While this will result in cooked vegetables, no delicious chemical reactions can happen.
Think cafeteria-style steamed carrots versus perfectly browned and roasted carrots.
When veggies are situated farther apart, each piece can freely release its water.
Try ourSheet Pan Roasted Vegetables,Lemon-Roasted Mixed VegetablesandRoasted Vegetable Sandwiches.
The first is to preheat your oven with the baking sheet inside.
This is similar to heating up a pan before sauteing food on the stove.
It gives your veggies a jump start at browning since the pan is already hot.
Related:Ina Gartens 5 Tips for Roasting Veggies Are Life-Changing
