How much oil should I use to coat vegetables for roasting?

Question

Discover the right amount of oil for even coating without sogginess.

Answer 1

You should use enough oil to lightly coat all surfaces of the vegetables without them being drenched; typically, this is about 1 to 2 tablespoons of oil per pound (around 450g) of vegetables.

Detailed Explanation:

The right amount of oil is crucial for successful roasting:

• Too Little Oil: If you use too little oil, the vegetables will stick to the baking sheet, dry out, and won't brown properly. They'll also absorb less of the seasoning.
• Too Much Oil: If you use too much oil, the vegetables will become greasy, soggy, and won't get that desirable crispy, caramelized exterior. They might essentially deep-fry in the excess oil rather than roast.
• The Goal: The goal is to create a thin, even layer of oil on each piece of vegetable. This oil serves several functions:
  • Heat Conduction: Oil helps transfer heat efficiently from the hot pan and oven air to the vegetable's surface, promoting browning and crisping.
  • Non-Stick: It prevents the vegetables from sticking to the baking sheet.
  • Flavor: The oil itself contributes to the overall flavor of the roasted vegetables.
  • Seasoning Adhesion: Helps salt, pepper, and other spices adhere to the surface.

General Guideline: Start with 1 tablespoon of oil per pound of vegetables. If after tossing, some pieces still look dry, add another tablespoon. Some denser vegetables like potatoes or root vegetables might require closer to 2 tablespoons per pound, while lighter, more porous vegetables might need slightly less. Toss them well in a large bowl to ensure even coating before spreading them on the baking sheet.

Pro Tip:

Use a high-smoke-point oil for roasting, such as olive oil (regular, not extra virgin for high heat), canola oil, grapeseed oil, avocado oil, or sunflower oil.