6 common mistakes when roasting vegetables
Roasting vegetables. How hard can it be? You cut them into pieces, put them on a baking sheet and throw them in the oven. Done and dusted. Absolutely. But there are a few details that not everyone takes into account.
To get those perfectly cooked, crisp yet tender vegetables, these are the mistakes you need to avoid:
Mistake 1: Cutting your vegetables randomly
Impatiently cutting your vegetables into different sizes is not a good idea. They will not cook evenly, which means you could end up with undercooked and overcooked pieces. Another great option: simply pop carrots and other ‘smaller’ vegetables into the oven whole, without cutting them. It saves time and immediately looks spectacular too.
Mistake 2: Using too much or too little oil
‘Drizzle some oil over the vegetables’ is something you often see in recipes. But what does ‘some’ mean? It is not quite that simple. Porous vegetables such as aubergines and mushrooms need more oil than, for example, carrots. In principle, you can count on two tablespoons of olive oil per baking sheet, but add a little more if you are using vegetables that absorb a lot of moisture. But be careful: do not use too much either—you do not want the result to be a greasy, soggy mess. A glossy coating is enough.
Mistake 3: Using a roasting dish
Okay, a roasting dish can work, but a baking sheet works much better. Why? Well, vegetables contain a lot of moisture. When they cook and the water evaporates, the high sides of a roasting dish cause your vegetables to steam, making them turn mushy more quickly. You do not have that problem with a baking sheet.
Mistake 4: Putting too many vegetables together
Give your vegetables some space. For the same reason as in point 3: they release steam, and if they are piled on top of each other, everything becomes soft and soggy. And we do not want that. If you give them all enough room on the baking sheet, they will turn beautifully brown and crisp.
Mistake 5: Roasting them for too long at too low a temperature
Roasting for a long time at a low temperature? Do not do it—you will end up with mush. It is not a stew, after all. Set the oven to 200 to 225 degrees, for around 35–45 minutes. This will give you a beautifully caramelised, crisp exterior and an interior that is cooked through but not overdone.
Mistake 6: Forgetting them in the oven
Throwing your vegetables in the oven and then collapsing on the sofa to watch Netflix? Not a good idea. Well, you can, but make sure you give your vegetables some attention halfway through and turn them over. That way, they will develop an even colour and cook evenly on all sides.
Also read:
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