Roast at high heat with plenty of space between pieces

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.

Why It Works

High heat drives off moisture quickly, allowing the surface to caramelize. Spacing prevents steam from building up between pieces. Not stirring early lets the bottom develop a crispy, golden crust through direct contact with the hot pan.

Tips

• Use two sheet pans rather than crowding one — this is the single biggest mistake people make
• Use a rimmed baking sheet, not a casserole dish — high sides trap steam
• Convection mode (if available) improves results by circulating air
• Season after roasting with finishing salt, lemon juice, or Parmesan for the best flavor