How many times have you waited patiently for a pan full of yummy vegetables to roast in the oven, only to find sad, soggy veggies greeting you when you finally take them out? Sure, sometimes we want that soft, mushy texture for things like baked potatoes or a roasted squash. That said, most of us aren’t too happy to chow down on limp asparagus stalks — or even worse, the dreaded squishy eggplant.
According to a tip shared by the folks at Lifehacker, however, we all probably already have the perfect solution for crisp, crunchy veggies fresh from the oven sitting in our kitchen pantry. Apparently, the only thing our dull vegetables need to perk up is a dash of cornstarch before roasting them. They recommend adding “a tablespoon of starch per pound” to your ingredients after tossing them with olive oil and any spices you’d like, and then roasting them as you normally would.
Another helpful tip: Try preheating your pan before you spread your vegetables out on it. This involves putting it in the oven right after you set the temperature so it warms up as the oven preheats. Afterward, carefully add a couple tablespoons of oil to the hot pan before popping it back in the oven for a few more minutes to make sure it’s really good and warm. Once that’s ready, you can add the veggies in a single layer and expect a nicely browned crust when you pull them back out again.
These tricks can be especially handy when you start whipping up huge family meals for the holidays. Still, there’s nothing stopping you from enjoying crispy vegetables with all of your regular dinners, too. Our mouths are already watering thinking about all the scrumptious recipes we love and how much better they’ll taste once we try out this trick!
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