How to Roast Crisp (Not Soggy) Vegetables, According to Chefs

Crisp-tender roasted vegetables are an easy, delicious way to round out a sheet pan meal or Thanksgiving feast. But how many times have you pulled a tray of pale, soggy veggies from the oven instead of beautifully charred ones? Because you deserve better, we went straight to the source and asked chefs for their best tips on roasting restaurant-quality vegetables at home.

From cranking up the temperature to giving veggies enough room to work their caramelized magic, these pro pointers will help you take your next batch of broccoli, carrots, or brussels sprouts to crispy, golden heights. 

Don’t crowd the pan

Nearly every chef we consulted mentioned a crowded pan as a common culprit behind soggy, subpar vegetables. “When vegetables are piled on top of each other, they release steam that gets trapped, so instead of roasting they steam,” explains Rosie Gyulasaryan, culinary director at Calamigos Guest Ranch in Malibu.

As tempting as it is to pile everything on one pan, it’s always a safer bet to divide vegetables between two pans or roast in batches if you have a large quantity. “The vegetables should be spread in an even layer with space between each piece so heat can circulate and cook them evenly,” says Joseph VanWagner, executive chef–partner at Echelon Kitchen & Bar in Ann Arbor, Michigan. 

Cut vegetables the same size 

“Cut your vegetables into roughly the same size so they all roast at the same rate — otherwise, you’ll get a mix of crispy chips and mushy survivors,” says Melba Wilson, chef–founder of Melba’s in Harlem. Gyulasaryan advises cutting dense vegetables (like carrots or beets) into smaller pieces and softer produce (like zucchini or bell peppers) into slightly larger ones to account for the difference in cooking speed. Pay particular attention to fast-roasting veggies, like asparagus: “Roast quick and hot — there is nothing worse than limp asparagus,” warns Gyulasaryan.   

Maximize contact

For the best browning and texture, it’s also important to minimize moisture and maximize vegetables’ contact with the pan. “Be sure to pat everything dry and always place them flat side down, which is how you get deep golden edges,” says James Galbraith, executive chef and owner of PostBoy in New Buffalo, Michigan.

When roasting high-water produce like zucchini or eggplant, consider salting and draining it prior to roasting, suggests José Sosa, executive chef–partner at The Greggory in South Barrington, Illinois. “Place the vegetables flat on a sheet with a resting rack tray, sprinkle salt on the soft parts, and let them sit in the fridge for two hours,” he instructs. “This will help remove excess moisture from the vegetables.”

Use enough (but not too much) oil 

Unless you’re going the dry-roasting route, use adequate oil when prepping your veggies. “Coat veggies lightly and evenly — too much and they get greasy, too little and they dry out,” says Gyulasaryan. While you can drizzle, season, and toss right on the pan, Glenn Rolnick, chef and executive director of culinary operations at Alicart Restaurant Group, advises combining everything in a bowl for even coverage.

“Prepare the vegetables in a large bowl to make sure all the vegetables are coated evenly with your seasoned olive oil,” he says. And remember that you can always hit your veggies with an extra boost after they come out of the oven: “A sprinkle of flaky salt, a squeeze of lemon, or a drizzle of balsamic after roasting heightens flavor and crunch,” says Sosa. 

Crank up the heat 

Roasting at a high heat is another crucial piece of the puzzle — chefs recommend a temperature range of 425 to 450°F for optimal results. “To roast vegetables properly, you need consistently high heat to caramelize the exterior without overcooking the interior,” explains VanWagner. To kickstart the cooking process, preheat the pan with a bit of oil as your oven comes to temp, then load up your (seasoned and oiled) vegetables.

“If you preheat your sheet pan or use a cast-iron, the veggies sizzle as soon as they hit — instant caramelization,” notes Gyulasaryan, who encourages skipping the parchment paper for effective browning. Just as you let meat cook undisturbed to develop a nice golden crust, refrain from tossing your veggies too often after they go into the oven. “Toss once or twice during roasting, but let them sit so they can really sear,” says Gyulasaryan.  

Stagger the timing 

When roasting a medley of vegetables, timing is key to avoiding a limp, overcooked bake. “Planning and knowing which vegetables to cook when ensures each one develops the proper color and texture,” VanWagner points out. “Make sure everything is cut to similar sizes, and try to pair vegetables that cook at the same speed,” adds Rolnick. “If needed, start roasting the heartier vegetables first, then add the more delicate ones partway through.” 

If meat is involved, Gyulasaryan recommends arranging the vegetables around the protein rather than directly underneath it. “That way they roast instead of soaking in meat juices,” she says. Soaking in meat juices isn’t always a bad thing on the flavor front, however. “You can also take advantage of the meat’s fat and umami, letting potatoes or other vegetables absorb it while roasting,” says Yuu Shimano, chef-owner of Restaurant Yuu in Brooklyn. “There are logical principles behind it, but in the end, it comes down to sensory judgment and experience in the moment.”