Quick and easy to prepare: With these 5 tips, baked vegetables will turn out beautiful and crispy

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Baked vegetables are quick to prepare and provide a great taste experience. You also get a watery vitamin bomb when you eat it. Roasted aromas found in vegetables create a light crust. However, if it is prepared incorrectly, you will not benefit from this crispy feast. The consistency is usually too soft or the vegetables are not even cooked. Fortunately, with the right tips, this can be avoided.

Many people use a high-sided crock pot for cooking. This is exactly what prevents a beautiful crust from forming. The high edge catches the steam coming out of the vegetables. In this way, they are slightly moistened. In order for the dish to be nice and crispy, it must be roasted. Therefore, a flat baking sheet is more suitable for baked vegetables. If this is well coated, you don’t need baking paper.

The right amount of oil makes a big difference! Vegetables should not float in oil to be nice and crispy. As a rule, two to three tablespoons per baking sheet is enough. It is best to use rapeseed oil. Many people mistakenly use cold-pressed olive oil, but it is better to stay away from it. Unlike rapeseed oil, olive oil has a relatively low smoke point: it is usually between 130 and 180 degrees. If olive oil is overheated, its taste will be adversely affected. But refined olive oil can be used without any problems. This is more unhealthy, but the smoke point is above 200 degrees. The oil can be spread evenly over the vegetables with a brush.

Note the different cooking times: they vary with the type of vegetable and the size of the pieces. If you cook only one type of vegetable, you can control the cooking time perfectly. However, if you decide to use several different varieties, you should not cook every vegetable in the same amount of time.

It is best to put the vegetables that need the longest cooking time in the oven first. You can then add the following variants. Alternatively, vegetables with longer cooking times can be cut smaller. Vegetables with a shorter cooking time are cut into larger pieces accordingly. You can still put everything in the oven at the same time.

Vegetables should not be placed too close to each other. Otherwise, it will be steamed rather than roasted. Vegetables can be nice and crunchy if they have enough room. Make sure all parts touch the baking sheet. Vegetables also need to be turned once or twice to get crispy on all sides.

The dish can be cooked by top and bottom heating or convection. But what is better? With the first, the vegetables are softer and cook more slowly, but why not as crispy. Therefore, circulating air is more advantageous. So you get crispy, even cooking results. Also, vegetables cook much faster.

If you follow the above-mentioned precautions correctly, your vegetables should get a nice crispy layer. But if you want to be sure, you can also use a secret ingredient: the magic word is cornstarch. With a small amount you will get a crispy consistency. After the oil is rubbed on the vegetables, a little cornstarch can be sprinkled on it. For 500 grams of vegetables you will need about one to two teaspoons.

Source : Blick