4/5 People Have Been Doing It Wrong All Their Lives
You’d think roasting vegetables is an easy thing to do, and that they’ll turn out great as long as you just have the oven turned on. Well, how come the roasted veggies at my favorite restaurant are so much better than the ones I make home, then? They must be adding some kind of a secret ingredient, right? Wrong. I love roasted veggies but it turns out I’ve always made these 3 mistakes.
First, I’ve never preheated the roasting pan. It totally makes sense now! If you preheat the pan it’s going to kickstart the roasting process and help get those veggies beautifully crispy on the outside.
Second, I tend to chop the veggies without having a second thought on what size they should be. And that’s why some of the pieces always get burned! If you make sure all the pieces are approximately the same size and thickness, they will be done at the same time.
And third – I love roasted veggies so much that I always make a huge batch of them. Then I stuff the roasting pan; the vegetable slices are side by side or even on top of each other. That’s when you get steamed vegetables, not roasted ones!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Add your favorite herbs or use different ones each time!