Why the size and spacing of vegetable pieces matter when baking

When roasting vegetables, it's important to consider their size and arrange them properly in the bottom of the pan. This determines how quickly they will cook and how evenly they will be fried.

The website mashed.com reports: "If you want your vegetables to cook synchronously, without burning or undercooking, make sure the pieces are about the same size. It is also important that there is an appropriate distance between them.

For example, according to the publication, bell peppers and root vegetables, such as beets and potatoes, should be cut into 2 cm pieces. Long root vegetables - carrots and cruciferous vegetables (broccoli), should be cut in half lengthwise and then into 4-centimeter pieces. Onions should be cut in half and quartered. It is better to leave the cherry tomatoes whole.

Another important point is how tightly you have to spread the ingredients. Vegetables that touch each other will remain soft and not brown. If they are placed too close together, instead of roasting, they will simply steam due to the moisture evaporating nearby.

Do I need to turn the vegetables?

To get a beautiful golden brown crust on baked vegetables, you need to turn them over. If you forget to do so, you will most likely end up with an unevenly baked end product.

Simply set the timer halfway through the cooking time to move the vegetables, and then for the rest of the time when they are ready.

Important! If you notice that the vegetables are baking unevenly, rotate the sheet pan 180 degrees halfway through cooking to give all the ingredients an equal chance. If you are cooking several servings at once, swap them in the oven halfway through the cooking time by moving the baking sheet in the upper position to the lower one and vice versa.