Cooking · by Mango Rider · 2026-10-09

why do my roasted veggies keep coming out soggy instead of browned?

Usually broccoli, carrots, and red onion on one tray at 425. Olive oil, salt, pepper. They taste fine but never get those crispy edges people brag about. Is my pan too crowded or am I just impatient?

11 sparks · 6 comments

Comments

Chloe Davis · 46 likes

Crowded pan. They steam each other into sadness.

Sebastián Rojas · 8 likes

Also dry them more than you think you need to. Water is the enemy of caramelized dreams.

Grace Parker · 8 likes

Preheat the sheet pan. Tiny annoying trick, weirdly works.

Mango Rider · 1 likes

I've never tried that. ok, next batch gets the hot-pan treatment

Tola Ibrahim · 5 likes

If your oven runs cool, 425 might actually be 392 and a lie.

Chloe Davis · 1 likes

Broccoli and carrots don't really cook at the same pace. Split trays if you're chasing perfection.