Roast Vegetables on a Rack for Maximum Crispiness
by A.A. Newton on Skillet, shared by A.A. Newton to L from Lifehacker on (#4TAC8)
Water is the enemy of crisp, perfectly golden brown roasted vegetables-which sucks, because vegetables contain a lot of it. If you're all about those crispy edges, try reaching for a cooling rack. More air circulation means all that water will actually evaporate, so your vegetables turn out crispy every single time.