What's the secret to roasting root veggies?

[Romandub]

What's the secret to beautiful looking roasted vegetables? For the last couple of years I've tried to roast beets, sweet potatoes and brussel sprouts for Thanksgiving. I've cut up the veggies, salt and peppered them and tossed in olive oil. But both times they've turned kind of mushy. What am I doing wrong?

[BucknellAlum]

Are you roasting them at a high heat? On a jelly roll pan as opposed to a pyrex baking dish? That is all I can think of. I roast butternut squash and it gets a little soft, but holds its shape.

For brussels sprouts, I really like to saute them.

[amarante]

Are you over-cooking them?

I think tossing in oil helps caramelize the exteriors - and as BucknellAlum wrote, hight heat.

Also, not all of the veggies have the same cooking time.

And of course, some veggies are inherently softer like butternut squash and sweet potatoes. Carrots, white potatoes and beets shouldn't become mushy unless cooked too long though.

[heavy hedonist]

Don't salt them-- it leaches water from the veggies so that they braise rather than roast. This is the big mistake most people make.

Toss veggies (that have been patted dry after chopping) in oil, roast at 400 or more, and make sure you have plenty of space between them-- in other words, Don't crowd the pan. This is the second biggest mistake most people make.

Toss midway, take them out when the hardest veggies are very nearly tender, and salt just before serving.

[charley]

Sounds like you might be using too much oil and too low a heat.

I always salt before roasting. Not an issue.

http://www.seriouseats.com/talk/2010...asting-yo.html

[PurplePotato]

I salt as well.

I'm guessing you are doing too low of heat for too long. I usually do about 425 for 15-20 minutes depending on what it is.

Single layer, nicely spaced, on a baking sheet.