Dry vegetables thoroughly before oiling

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).

Why It Works

Water boils at 212°F, far below the temperature needed for browning (300°F+). Surface moisture must evaporate before browning can begin. Starting dry means the caramelization process starts immediately.

Tips

• A salad spinner works perfectly for leafy vegetables like broccoli and cauliflower
• For starchy vegetables (potatoes, sweet potatoes), pat dry with a towel after cutting
• Frozen vegetables should be thawed and patted dry, or roasted from frozen at higher heat for longer
• Avoid washing mushrooms — wipe them with a damp towel instead