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

FAQs

The #1 Tip for Extra-Crispy Roasted 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.

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.

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?

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.

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.

Not surprisingly, the thicker the wall, the more firm and often more crisp the vegetable seems. Those cell walls are composed largely of cellulose ("cell-ulose", no surprise, eh?), hemicellulose, and—filling in the gap—pectin, the stuff that gives jelly its gel.

It seems almost too easy, but the answer is ice. Just 20 minutes in a bowl of ice water makes greens crispier, radishes snappier, and cucumbers and carrots crunchier! Your fridge is a dry place, and it's making vegetables sad and droopy.

You want to see a bit of space around the veggies — don't be afraid to split them between two baking sheets if you need to. Crowding will make the vegetables steam instead of roast, and that's the opposite of what we're going for. Also, make sure your oven is good and hot before you put the vegetables in to roast.

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.

What is the best oven setting for roasting vegetables? ›

Here are my top ten tips to perfect roasted vegetables. The oven needs to be hot and actually at temperature. 425-450 is the sweet spot. And to ensure it's maintaining temperature, I suggest you purchase a basic thermometer for your oven.

Storage: Keep them cold, sealed, and unwashed.

This particular veggie family is fairly low maintenance. Just get them into a sealed container, and tuck them into the fridge. Don't wash or trim them. Any excess moisture will cause the leaves to lose their crispness.

Place the Produce in Ice Water.

For most produce, you can submerge the food in a bucket or large bowl of ice water. Then, put the container with the vegetables in the fridge to keep the water cool. Let the food soak for 15 to 30 minutes. Heartier produce, such as root vegetables, may need longer, or up to one hour.

Make sure your pan is big enough to spread the vegetables out evenly in a single layer with a little space between each piece. You don't want to overcrowd the pan, if you think the pan is too crowded, split the vegetable between two pans. Crowded vegetables just create extra moisture and steam in the pan.

Arrange in one layer.

Once the vegetables are properly coated with oil, spread them out evenly across your baking sheet in one layer. If the vegetables are arranged too closely together or are on top of one another, they will steam, making them mushy rather than caramelized.

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.