Your Roasted Veggies Will Taste Way Better Once You Stop Making This Mistake

Roasted vegetables are delicious when done right, and they make an easy side for any dinner. When you roast vegetables in oil, the oil breaks down the cells, and this results in a sweet, caramelized flavor. For an even better flavor, however, you might need to change up your technique a bit. While many recipes direct you to toss your veggies in oil before you roast them, that isn't the best way to bring out their innate flavors. In fact, oiling beforehand is one of a mistake that could be keeping you from perfect roasted vegetables. Next time, try dry roasting them instead.

One potential problem with roasting your vegetables in oil is that the oil on the outside of the vegetable doesn't mix with the moisture content inside the vegetable. As the oven gets hotter and hotter, the water naturally present inside the vegetable hits its steaming point eventually. This happens at 212 degrees Fahrenheit, much lower than the temperature you need to roast vegetables (typically around 400 to 450 degrees Fahrenheit). Once this happens, the moisture starts to escape from the vegetable, but it doesn't get along with the oil. This often results in splattering, and it doesn't always smell the best, either.

When you dry roast your vegetables, however, you aren't met with this problem. Dry roasting is also a great way to intensify the natural flavors of your vegetables. "Summer squash gets this incredible tropical aroma, like really ripe mango or papaya but more vegetal," Chef Nick Balla of COAST Big Sur Cafe told Food & Wine. To dry roast, simply put your vegetables in the oven without adding anything else. As they cook, they'll naturally release their flavors as the moisture evaporates and the sugars caramelize.

When you add oil after roasting, your vegetables are able to absorb the fat and flavoring better than they can when you add it before cooking. As your vegetables roast without any oil on them, they lose a lot of their moisture content because they're not fighting with the oil in the oven. This results in a drier vegetable that is ready to soak up anything you add to it. Whatever you add once your veggies come out of the oven is going to elevate the flavor that much more, whether it's a quality bottle of olive oil or garlic butter (which similarly boosts frozen pizza crusts). Experiment with the flavors you add to your dry-roasted vegetables, and you'll have a delicious new side every time you cook.