How to roast vegetables properly
Crisp, caramelised edges instead of soft, pale veg.
Well-roasted vegetables are sweet, golden and slightly crisp. Three simple rules make it happen.
Hot oven, big tray
Use a hot oven, 200–220°C (180–200°C fan), and spread the vegetables in a single layer. Crowded trays steam instead of roast.
Same size, enough oil
Cut pieces the same size so they cook evenly. Toss them in enough oil to coat, and season well before they go in.