Here’s the secret to creating crispy, caramelized roasted root vegetables. Intensify the flavour even more by tossing them with an apple cider vinaigrette.
Roasted root vegetables. Crispy on the outside but soft and warm on the inside. Easier said than done, but today I’m sharing the secret for achieving this roasted veggie bliss. Three simple steps to perfection.
Roasting vegetables is the key to intensifying their flavour and preserving their nutrients. Vegetables roasted in the oven develop a deep rich taste that you just can’t achieve with other cooking methods. Here are three steps I’ve discovered to guarantee that caramelized crispiness we crave.
Three steps to create crispy roasted root vegetables
1. Uniform size
Cut the vegetables so they are all about the same size. Choose vegetables that have similar density, like carrots, potatoes, kohlrabi, beets and sweet potatoes or yams. I used a combination of treasures from the farmer’s market and the last of the root vegetables from my garden. Make sure your veggies are at room temperature and dry, as water is the enemy of crispy roasted root vegetables. Drizzle with a little olive oil and toss with some sea salt and pepper.
2. Hot pan
Heat a baking sheet before arranging the vegetables on it. Heat the oven to 425°F, then place an empty baking sheet with low sides in the oven for a few minutes.
Make sure the vegetables are spaced out a little on the sheet. Crowding them or cooking them in a pan with high sides will cause them to be steamed instead of roasted, and you’ll miss out on that crispy deliciousness. The vegetables should sizzle when you arrange them on the hot baking pan. Use two pans if you’re serving a large group.
Bake in a hot oven for 20 – 30 minutes or longer, depending on the size of the vegetables. Flip them over half way through the baking time. I use a stainless steel fish turner to get right underneath so I don’t lose those crispy bits. Whisk together the apple cider vinaigrette ingredients while the veggies are roasting, then simply toss with the vinaigrette in a serving dish and serve hot.
Three Steps to Perfectly Roasted Vegetables
- same size
- hot pan
- space them out
Apple Cider Roasted Root Vegetables
- Root vegetables,, such as potatoes, sweet potatoes, yams, carrots, beets, parsnips, kohlrabi, onions and garlic, enough for 4 - 6 servings.
- olive oil for drizzling
- salt and pepper to taste
Apple Cider Vinaigrette
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small shallot,, finely chopped
- sea salt and pepper to taste
- Heat oven to 425°F.
- Scrub and cut the vegetables into uniform sizes.
- Peel the garlic cloves.
- Toss the vegetables and the whole garlic cloves with a little olive oil and sprinkle with sea salt and pepper.
- Heat a baking sheet with low edges in the oven for about 4 - 5 minutes.
- Arrange the vegetables on the sheet so they are spaced apart and not touching one another.
- Roast for 20 - 30 minutes, turning half way through the cooking time until vegetables are easily pierced with a fork.
- Meanwhile, whisk the vinaigrette ingredients.
- Toss the hot roasted vegetables with the vinaigrette and serve immediately.
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