How to roast vegetables so they don’t get soggy?

1. Don’t overcrowd the pan – it will create steam and we don’t want that. It’s ok for the vegetables to be touching as long as there’s a single layer, but don’t pile the vegetables on top of each other

2. Add enough fat – I love olive oil so I add around 5 tablespoons per sheet, but 2-3 Tbsp is a minimum

3. After tossing the vegetables with olive oil, mix them and season with a generous amount of salt and pepper, then immediately put them in the oven without mixing. Mixing salted vegetables will make them sweat, and again – it will create steam

4. Adding unpeeled garlic cloves, using good quality sea/kosher salt and freshly cracked black pepper makes a huge difference and really, there’s no other seasoning needed here

5. Use enough heat. 200 C-210 C (390-410F) is the sweet spot, don’t go lower or higher than that

6. Be patient – the vegetables will be tender pretty fast, but we want that caramelization to happen – this takes time. Roast the vegetables for 40 minutes, then flip and roast for another 15-20 minutes

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