Give vegetables the attention they deserve.
Heat, space and a bright finish: small changes that bring more flavour to everyday vegetables.
Begin with a dry surface
Wash vegetables and dry them before roasting. Surface moisture has to evaporate before browning can begin. Cut pieces to a similar size so they cook at a similar pace, and choose a tray that gives them room.
Let the pan do its work
Toss vegetables with enough oil to coat them lightly, then spread them out. A crowded tray traps steam. When cooking in a frying pan, give the vegetables time to colour before moving them; use smaller batches when necessary. Tender leaves need less time than dense roots, so cook them separately when it helps.
Finish with contrast
Taste before serving. A squeeze of lemon or a little vinegar can brighten a rich roasted flavour. Try toasted seeds for crunch or chopped herbs for freshness. Add one finishing element at a time so you can tell what it contributes.