Roasted vegetables are so good. They are especially good when they are just a bit crispy, not soft and soggy. Sliced sweet potatoes roasted in the oven are a favorite, as are Yukon golds. One of my family’s favorite side dishes is a huge platter of roasted vegetables. They go with everything. I cut whatever I have, mushrooms, potatoes, broccoli, onions, and carrots. They are all tossed in a bit of olive oil, black pepper, basil, and whatever else strikes me. Popped into a 400 degree oven and roasted with an occasional stir, for about 20 – 25 minutes. Did you notice something missing? Salt! When roasting vegetables, whether it be potatoes or anything else, never salt them before youput them in the oven. Salt draws out moisture in your
vegetables and if you want crispy veggies, you are fighting a loosing battle! The salt will make it difficult to develop a uniform crispiness (is that a word?) if sprinkled prior to baking. Add any other spices you like before you roast, just make sure to save salt, or anything with salt in it, until the vegetables are finished roasting. As you enjoy the crisp texture, you will be glad you did!