Roasting is the easiest way to make almost any vegetable taste better. High heat drives off water and caramelizes the natural sugars, turning even vegetables people claim to dislike into something they go back for. The failures all come from a few simple mistakes.
Cut for even cooking
Cut everything into similar-size pieces so they finish together. Dense vegetables like carrots, potatoes, and squash should be smaller than quick-cooking ones like broccoli or peppers. If you mix slow and fast vegetables, add the fast ones partway through.
Oil, salt, space
- Toss the vegetables in enough oil to coat every piece, then season with salt.
- Spread them in a single layer with room between pieces.
- Use a 425-degree oven. Anything cooler steams instead of browns.
Do not crowd the pan
This is the rule that matters most. If the vegetables are piled on top of each other, they steam in their own moisture and come out limp and gray instead of browned. Use two pans if you have to. Leave them undisturbed long enough to brown on the bottom before flipping. A squeeze of lemon, a handful of herbs, or a sprinkle of parmesan at the end takes them from a side dish to something you actually want to eat.