If the roasted vegetables you make at home tend to emerge from the oven flabby and pale, you might be cooking them at the wrong temperature and in the wrong position. The best way to achieve browning is to roast vegetables toward the bottom of a blazing hot oven (at least 425°). The intense heat radiates upward from the oven floor and causes the part of the vegetable in contact with the sheet tray to crisp and caramelize, so they don’t just slowly steam and turn to mush.

For the full story click here!