Roasting vegetables effectively requires using the right type of pan to prevent sogginess. Traditional roasting pans are unsuitable due to their high sides, which trap steam and hinder caramelization. For optimal results, a shallow-rimmed sheet pan allows vegetables to come into direct contact with hot air, promoting browning through the Maillard reaction. This method enhances flavor and texture, ensuring that roasted vegetables achieve the desirable crispiness and deep, roasted taste that many seek in their culinary creations.
When the sides of the pan are tall and the veggies are packed in, moisture gets trapped, and the dry heat of the oven becomes a humid sauna.
That's because steam interferes with the Maillard reaction, the essential chemical process that creates browning and serves as one of many ways to add more flavor to roasted vegetables.
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