The Ingredient You Should Use For Crispier Roasted Vegetables

Roasting vegetables is not only easy, but also a surefire way to concentrate flavor, resulting in sweeter, tastier veggies. But what roasting adds in flavor, it can sometimes lack in texture — especially if you like your veggies extra crisp. Luckily, there is one simple and highly-versatile ingredient you can include in your roasted vegetables that will give them the crispy exterior of your dreams: cornstarch.

Typically known for its thickening abilities, cornstarch is also often used as a coating to give proteins a crispier exterior, reported EatingWell. But, as the site points out, there's no reason to stop at proteins — cornstarch can be a welcome addition to vegetables as well. The reason that cornstarch is so effective at crisping things up is that it contains a higher percentage of amylose, a starch molecule, compared to wheat or potato starch, reported Cook's Illustrated. It's these starch molecules that create the crispy texture when cooked.

How to use cornstarch when roasting vegetables

Per EatingWell, incorporating cornstarch into your roasting routine couldn't be simpler. Just pat your prepped veggies dry (to help the cornstarch adhere evenly) and mix with olive oil, salt, and whatever seasonings you like. Then, toss with one tablespoon of cornstarch per one pound of vegetables. Roast the vegetables in a single layer at 425 degrees Fahrenheit until they're tender on the inside and crispy on the outside — keep in mind that the timing will vary depending on the type of vegetable you're using.

According to Lifehacker, the trick works for pretty much any and every vegetable: Carrots, sweet potatoes, parsnips, cauliflower, broccoli, and potatoes all saw success when dusted with cornstarch prior to roasting. However, one thing to keep in mind is the size of your veggies when roasting, added EatingWell. You'll want to make sure to chop your vegetables into similarly-sized pieces to ensure even cooking. Otherwise, you may end up with some vegetables that are still raw while others are ready, or even burnt.