Regular readers know I love roasted veggies. You’ll find recipes on my recipe page for roasted tomatoes, roasted garlic lemon broccoli, and roasted vegetables with pumpkin seed gremolata that’s great for special occasion dinners. So when I saw this piece from Eatingwell.com, The #1 Tip for Extra-Crispy Roasted Vegetables, it grabbed my attention.
The secret is — cornstarch! Yes, I was surprised too. I use cornstarch primarily to coat my pizza stone so low-salt pizzas we make don’t stick to it while baking.
Keep in mind cornstarch is a refined carb, so don’t use a great deal of it if you’re concerned about heart health or sugar levels in your blood.
The story instructs:
“Here’s how to use cornstarch when roasting vegetables:
- Preheat oven to 425℉.
- Prep veggies and pat dry (ensuring the veggies are dry will help avoid clumping with the cornstarch). Toss with olive oil, salt and any spices.
- Add 1 tablespoon cornstarch per pound of vegetables. Toss the vegetables evenly to coat. Spread the veggies in a single layer on a large rimmed baking sheet.
- Roast until fork-tender and crispy, 20 to 45 minutes, depending on the vegetable.”
Is one tablespoon dangerous to your health? I guess that depends on what your health issues are. I’m going to try it soon with some asparagus I just bought.
The No Salt, No Fat, No Sugar Journal 
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