3. Use the right pan.
Don’t be lazy, get on the stepstool and grab the large sheet tray from the top shelf. You’ve come this far, do it right. You want to throw your veggies in a pan that’s big enough to hold them all in a single layer. If they’re crowded, they’ll steam and let off moisture. This will make all your veggies soggy. Again, gross.
4. You need some spice.
And fat. Though roasting veggies is a healthy way to cook, that doesn’t mean you can’t add some flavor. Veggies need some oil or butter to crisp them up and keep them tender (otherwise they dry out). Just add enough to coat them lightly – start with one tablespoon and toss with your hands. Then add salt and pepper (even with sweet veggies, like fennel, the salt will help bring out those notes).
5. Remember your veggies.
Roasting veggies is not completely set it and forget it. You need to toss them or flip them once or twice while they roast. Otherwise, one side will crisp up and the other will stay dry and cook unevenly. Just toss them around about halfway through the cooking time and keep an eye on them toward the end. They’re still low-maintenance, just not entirely hands off.