How to Roast Perfectly Crisp Vegetables

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Delicious produce always accompanies the start of those first beautiful fall months. Since potatoes, carrots and other root vegetables come into season, it's the ideal time to perfect your roasting technique. Roasting veggies is a super easy way to make your dinner even tastier and more nutritious. However, it's no fun when those veggies come out soggy. Fear no more!

Thomas Joseph uses baby carrots, baby Yukon gold potatoes, shallots and fennel. Drizzle some olive oil on the veggies of your choice and add a liberal sprinkling of salt. You can mix up the vegetables, salt and oil with your hands.

It's important to roast the veggies according to their size. Make sure you've cut the veggies in a uniform way so that they are all relatively the same size, which allows them to cook at the same rate. Preheat the oven to 500 degrees. Thomas Joseph likes to put the veggies on the lowest rack and makes sure to preheat the baking sheet before he begins. Put the veggies on to the baking tray, keeping potatoes together, carrots together and so on, but don't overcrowd the baking sheet. Put the veggies in the oven for about 20 to 25 minutes. Check on them halfway through and rotate if you need to. Enjoy roasted veggies as a tasty side dish all through fall.

Watch the video above to learn how to roast perfectly crisp vegetables.

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Image Credit: Everyday Food with Sarah Carey

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