Roasted vegetables are a simple, delicious way to pack your meals with flavour and nutrition, but achieving that perfect crispy exterior can be tricky. Here are five tips to ensure your roasted veggies come out golden and crisp every time.

Choose the Right Vegetables

Not all vegetables roast the same way. Starchy vegetables like potatoes, carrots, and sweet potatoes develop a great crispness, while watery ones like zucchini and tomatoes may turn mushy. If using mixed vegetables, cut them to similar sizes to ensure even cooking, or roast different types on separate trays.

Dry Them Thoroughly

Moisture is the enemy of crispiness. After washing your vegetables, dry them completely with a clean kitchen towel. Any excess water will cause steaming instead of roasting, leaving you with soggy vegetables.

Use Enough Oil

A light coating of oil is essential for getting that golden, crispy texture. Toss your vegetables with just enough oil to coat them evenly. Avoid overloading them with oil, as this can make them greasy. Olive oil is a popular choice, but avocado oil works well for high-temperature roasting.

Spread Them Out

Crowding the pan is a common mistake. When vegetables are piled too close together, they release moisture and steam instead of roasting. Use a large baking sheet and spread them out in a single layer, leaving space between pieces for proper airflow.

Roast at the Right Temperature

High heat is the key to crispiness. Set your oven to 400–450°F (200–230°C) for optimal results. Flip the vegetables halfway through cooking to ensure even browning on all sides. For added flavour, sprinkle them with fresh herbs or a dash of balsamic vinegar after roasting.

With these tips, you’ll achieve perfectly crispy roasted vegetables every time—making them a star side dish or even the centerpiece of your meal.