Use High Heat (400–425°F) – Roasting at a high temperature ensures crispy, caramelized edges while keeping the inside tender.
Cut Evenly – Chop vegetables into uniform sizes to ensure they cook evenly and finish at the same time.
Don’t Overcrowd the Pan – Spread veggies in a single layer with space between them; overcrowding causes steaming instead of roasting.
Coat with the Right Oil – Use high-smoke-point oils like olive, avocado, or grapeseed oil to achieve a crispy texture.
Season Well – Salt enhances flavor, and adding garlic, herbs, or spices elevates the taste. Try rosemary, paprika, or balsamic vinegar for extra depth.
Stir Halfway Through – Flipping the veggies during roasting ensures even browning and prevents burning.