How to roast vegetables so they are crispy, not soggy?

Set your oven to 425-450°F (220-230°C). Cut vegetables into uniform pieces, toss with oil and salt, and spread in a single layer on a sheet pan with space between each piece. Do not stir for the first 15-20 minutes, then flip and cook another 10-15 minutes until edges are golden.

After washing and cutting vegetables, dry them completely with a clean towel or salad spinner. Surface moisture is the enemy of crispiness — wet vegetables steam instead of roast. Then toss with just enough oil to coat lightly (about 1-2 tbsp per sheet pan).

Place your empty sheet pan in the oven while it preheats. When the oven is hot, carefully remove the pan, spread the oiled vegetables on the hot surface, and return to the oven. The sizzle when vegetables hit the hot pan is the sound of instant crisping.

For 1-2 servings, the air fryer produces crispier vegetables than the oven in half the time. Toss cut vegetables with a light coat of oil, place in the basket in a single layer, and cook at 400°F for 10-15 minutes, shaking the basket halfway through.

Cut all vegetables into pieces of roughly the same size — about 1-inch chunks for most vegetables. If mixing different vegetables on the same pan, group faster-cooking ones (zucchini, mushrooms) together and slower ones (carrots, potatoes) together.