How To Prevent Dry Roasted Vegetables From Sticking To The Pan

Among the many cooking techniques, roasting proves to be a tried and true method. But, did you know there's more than one way to roast? Introducing: dry roasting. According to FOOBY, dry roasting involves roasting vegetables or meats without liquids or fats, resulting in richer flavors and crisper textures.

In addition to unlocking layers of complexity, dry roasting is a great solution for those worried about an oil's smoking point. Aside from creating an unpleasant taste, Mind Body Green explains oils heated beyond their smoke point can cause molecules to break down into a harmful, carcinogenic compound called acrolein. Though common cooking oils such as olive oil don't pose much of a risk to health when roasting, these types of fats still have a drawback: messiness. Given that water molecules evaporate and expand when they meet oil in a hot pan, splattering can occur, explains Made In. Dry roasting, consequently, provides a mess-free alternative. 

That said, since dry roasting omits tossing vegetables with a glug of olive oil and seasoning beforehand, there's one trick you should always abide by in order to avoid veggies from getting stuck to the pan — and it entails picking a suitable cooking vessel.

Cast iron and glass are non-stick saviors

Let's be clear, cooking without any sort of fat will undoubtedly lead to some sticking, but the best way to minimize the degree of adhesion is to use the proper cookware. Although you might think that a non-stick pan would be the most important tool when it comes to dry roasting, Food & Wine advises using either a cast iron skillet or glass baking dish to roast vegetables. Wonder why these materials work best?

According to The Washington Post, a cast iron that's been seasoned and handled in the proper way will naturally develop a non-stick coating. As for glass, while it might take a bit longer to heat up and is definitely more fragile than most materials, I Love Cookware shares that its smooth and sleek exterior creates a stick-free surface, as well. Regardless of which roasting pan you pick, make sure not to overcrowd the vessel so as to ensure that each vegetable can become just as crisp and delicious as the next.

One more word of advice, since vegetables that are roasted without oil can lean a tad on the dry side, The Big Swich recommends immediately tossing cooked vegetables in oil and seasonings (a creamy aioli or vibrant vinaigrette also works) 

to infuse more flavor, post-roast. With all these useful tips and tricks, there's nothing standing in the way of perfectly dry roasting any vegetable.