Perfect Roasted Vegetables

A simple yet delicious method for roasting vegetables to achieve crispy, caramelized edges while keeping the centers tender.

Scale

1.2 kg (2.5 lb) mixed firm and quick-cooking vegetables (e.g., carrots, beets, potatoes, bell peppers, zucchini)
60 ml (4 tbsp) neutral oil (e.g., grapeseed or vegetable)
1½ tsp Diamond Crystal kosher salt (or 1 tsp Morton’s)
½ tsp freshly cracked black pepper
Optional: 2 tbsp balsamic vinegar, 2 tsp fresh thyme leaves, or 1 tsp smoked paprika

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Preheat the oven to 220°C (425°F).
Cut firm vegetables into 2–3 cm (¾–1¼ inch) pieces and quick-cooking vegetables into larger chunks.
Dry vegetables with a towel, then toss with oil, salt, and pepper in a large bowl.
Arrange the vegetables in a single layer on a baking sheet.
Roast for 30–35 minutes, flipping halfway through, until edges are golden.
Finish with balsamic vinegar or lemon juice, and toss with parsley or thyme before serving.

Avoid overcrowding the pan to prevent steaming. Use two pans if necessary for even roasting.