Roasting vegetables without burning them is all about balancing heat, size, and timing.

 

Roasting vegetables without burning them is all about balancing heat, size, and timing. 🔥🥕 Here’s the game plan:

🥦 Tips for Perfect Roasted Veggies:

1. Cut evenly: Slice all the veggies to about the same size so they cook at the same rate.

2. Use moderate-high heat: Roast at 400°F–425°F. Hot enough to caramelize, but not so hot they burn before cooking through.

3. Don't overcrowd the pan: Spread veggies out in a single layer with a little space between them. If they’re piled up, they’ll steam instead of roast.

4. Toss with just enough oil: Lightly coat them — too much oil can cause burning. You just want them lightly slicked.

5. Stir halfway through: Flip or stir the veggies halfway to get even browning.

6. Use parchment paper: It helps prevent sticking and scorching without needing extra oil.

7. Know your veggies: Harder veggies (like carrots and potatoes) take longer than softer ones (like zucchini or tomatoes). Roast tougher ones longer, or start them first.