The Reason You Shouldn't Roast Wet Vegetables

One of the simplest, healthiest, and most delicious methods to prepare your vegetables is just to toss them in an oven for a couple of minutes and roast them. The heat can soften the vegetables slightly and open them up to more complex flavors that are at once delectably unique and very healthy. Roasting vegetables is actually easy enough, but if you want to maximize your roast, then there are some sure tips to follow and some pitfalls to avoid.

Of all the things to avoid, soggy vegetables are number one on the list. According to Eat This, Not That!, putting wet vegetables into the oven will cause them to become soggy as they cook. If they're wet going into the oven, they will not brown properly and may come out more steamed than roasted. Steamed vegetables are great in their own right, but if you're expecting a nice flagrantly robust cook, then make sure to pat your vegetables as dry as you can before roasting them.

Proper preparation for the oven

Keeping the vegetables dry is a key to getting them a little crispy, so you want to draw out as much moisture as you can. This will mean that after you've washed and thoroughly dried off your vegetables of choice, you should salt and season your vegetables generously before they cook. According to Food 52, the salt will help to further dry out the vegetables as well as to add flavor to your veggies, while the oil will help it not just roast but fry a little bit to give your vegetables that beautiful crust.

Wired even suggests trying out a "pre-salt" or a "pre-season," which basically just means tossing your vegetables in their salt, seasoning, or oils and letting them sit for several hours before you put them in the oven. This serves to not only meld the flavors more solidly but also to break the vegetables down a little bit more to make them easier to cook.