How to Roast Vegetables So They Actually Taste Good

The reason roasted vegetables at restaurants taste incredible and yours don't is usually one thing: overcrowding the pan. When vegetables are piled on top of each other, they steam instead of roasting. Steam means soggy, not caramelized.

Use high heat (200-220°C), cut everything to a similar size, toss in enough oil and salt, and spread them in a single layer with space between pieces. If you need more, use two pans. Caramelization is where the flavor lives, and it only happens when the surface touches hot metal.