Per EatingWell, incorporating cornstarch into your roasting routine couldn’t be simpler. Just pat your prepped veggies dry (to help the cornstarch adhere evenly) and mix with olive oil, salt, and whatever seasonings you like. Then, toss with one tablespoon of cornstarch per one pound of vegetables. Roast the vegetables in a single layer at 425 degrees Fahrenheit until they’re tender on the inside and crispy on the outside — keep in mind that the timing will vary depending on the type of vegetable you’re using.
According to Lifehacker, the trick works for pretty much any and every vegetable: Carrots, sweet potatoes, parsnips, cauliflower, broccoli, and potatoes all saw success when dusted with cornstarch prior to roasting. However, one thing to keep in mind is the size of your veggies when roasting, added EatingWell. You’ll want to make sure to chop your vegetables into similarly-sized pieces to ensure even cooking. Otherwise, you may end up with some vegetables that are still raw while others are ready, or even burnt.