How to Successfully Roast Vegetables

Have you ever tried roasting potatoes or other vegetables only to have them oily and stuck to the pan? I thought the oil was supposed to keep them from sticking! There are two different methods that I have found highly successful to ensure perfectly roasted vegetables.

In addition to these methods, if you have a fragile vegetable or are just having trouble getting one of these methods down and your vegetables are still sticking, use a silicone mat. You can still add a little oil for flavor, but nothing will stick to your mat.

Method #1
This is my preferred method for crispy carrot or sweet potato fries because of their cornstarch coating.

1. A good roasting temperature for most vegetables is 425 degrees. The most important step for either of these methods is to make sure your oven is preheated before putting your food in the oven. Putting your vegetables in early will cause them to come out oily and all of the yummy crispiness will be stuck to the pan instead of the vegetables.
2. While your oven is preheating, pile your desired vegetables in the center of your cold jelly roll pan,* drizzle with oil, and sprinkle with seasonings (The directions for crispy carrot fries are slightly modified from this version).** With your hands or tongs gently toss the vegetables together making sure they are coated evenly with the oil and spices. This can also be done in a bowl and transferred to the baking dish, but why dirty an extra dish if you don't have to?
3. Spread oiled and seasoned vegetables evenly over your baking pan. If it is too crowded, consider using a second baking pan. Over crowding will cause your vegetables to steam or bake, instead of toasty and roasted. 
4. Cook vegetables until browned on one side. The time will vary depending on the vegetables you are roasting. Potatoes take longer than other vegetables. I usually check the vegetables when I can smell them. When they are browned on the bottom, use a flat spatula to turn them.*** 
5. Continue roasting until the second side is the desired brownness.****

Method #2 
This is my favorite method for everything else. I learned this method from Tyler Florence on Tyler's Ultimate. I like this method because I don't have to get my hands dirty. It also tends to make foods taste less greasy.

1. Pour a small amount of oil in the bottom of your jelly roll pan* (about 2-3 tablespoons). While your oven is preheating to 425 degrees, place your pan with the oil into the oven to preheat. Just like when you are frying, your food will not stick if your pan and oil are preheated. You don't have to leave your pan in the whole time, but just until the oil moves freely around your baking pan and coats the bottom.
2. While your pan and oven are preheating, cut vegetables as desired. 
3. Evenly distribute prepared vegetables on your hot pan and sprinkle with spices.** Be ready for this step to ensure your pan doesn't cool sitting out for too long.
4. Cook until you can smell the vegetables and when checked they are the desired brownness on the bottom. Turn vegetables with a flat spatula.*** 
5. Continue cooking until the second side is evenly browned.****

Additional Notes
*You want a large pan with a small lip on the edge. The oil will run off of a cookie sheet and a pan with a high edge will steam the vegetables.
**If you wanting to roast using fresh garlic, the best way to ensure it doesn't burn in the high heat is to grate it with a microplane or fine grater.
***If you start to turn them and they are sticking to the pan, you are turning too soon.
****The important thing is to not turn them more than once and don't turn them early or they will stick to the pan.