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:
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The No Salt, No Fat, No Sugar Journal 