Roasted Vegtables

[Bryan12]

I like to do roasted vegetables but can't seem to get them crispy and crunchy. I put olive oil into a non stick roasting dish into a preheated oven at 200C. The vegetables are peeled and cut into wedges and put into the hot oil. I turn occasionally and cook for about an hour and before serving I squeeze limejuice over them. They are very tasty and nicely cooked but just not crisp. Does anyone know what is going wrong and how I can get them crisp?

[vivandorron]

The oven temp. needs to be higher. 200/230 I would say, and I have never found olive oil to be the best for crisping vegetables.

[Kaz081992]

Do you cover them when you put them in the oven? Usually, if they are covered for the duration they will stay soft, if you cook them uncovered for at least half of the cooking time they should go crispy. If you want them really crispy then don't cover at all. I usually use extra virgin olive oil as well.

[munchiepea]

hi have you tried par boiling the veggies first (obviously only veggies that can be boiled!!) then drain them, add a sprinkle of flour and then shake them in the saucepan with the lid on, they should come out looking a bit 'fluffy' on the edges. cook as you would normally do then hey presto lovely crunchy and crispy roast veggies..yummy :-)
well it works for my potatoes and parsips guess carrots and other hard veg would work too good luck x

[munchiepea]

glad to be of help byan thanks for my 3 stars it made me smile :-D