How to Keep Vegetarian Chicken From Sticking to Pan in Oven

Oven-roasted [insert your favorite vegetables here] are easy, healthy and oh-so-good! But if your vegetables have burnt edges (or turn out limp), read on to learn how to perfect this popular dish.

We love oven roasted vegetables! When cooked correctly, they're sweet and tender, and you can use them for almost anything: power bowls, soups, salads or as a simple side dish. But if your vegetables tend to turn out limp, oily, burnt or undercooked, you might be making one of the mistakes below.

Don't worry, though—each one has a super easy fix!

1. You're Overcrowding the Pan

Even as a professional chef, I find myself cramming vegetables onto a single sheet pan to avoid dirtying up a second one. If the pan is packed too tightly, the vegetables will steam instead of caramelizing. The result is sad, limp, less-than-flavorful vegetables.

The solution: Give your vegetables some room to breathe. Arrange the veggies in a single layer, keeping at least a quarter inch of space between them. This may mean using a second sheet pan if you're meal prepping or cooking for a crowd. But, trust us: washing that extra dish is worth it.

2. The Oven Temp Is Too Low

You might be tempted to turn the oven down if you've ever burned a batch of roasted vegetables, but we'd advise resisting that temptation. A low-and-slow cooking technique is excellent for vegetables like carrots, beets or potatoes that you plan to puree into soup. But, they'll turn out soft and soggy instead of crispy and caramelized.

The solution: Turn the oven temperature up to 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender-crisp. Everything will be golden brown and delicious!

3. Everything Cooks Unevenly

Do you find that some of your vegetables are burnt while others are still undercooked in the center? Since smaller pieces cook faster than larger pieces, your vegetables will cook unevenly if they're all different sizes.

The solution: No matter what cut you settle on—sliced, diced or chopped—make sure everything is roughly the same size. This is especially important if you're mixing different veggies together to create a sheet pan supper.

4. You're Using Too Much (Or Too Little) Oil

Too much oil and your veggies will turn out soggy and dense. But skimp on that oil and those vegetables will be too dry. Luckily, it's easy to find Goldilocks'just right amount.

The solution: Before hitting the sheet pan, place the vegetables in a large bowl and add a tablespoon of oil. (Which oil is best? You get to decide!) Give them a quick toss and add an extra tablespoon if everything isn't fully coated. Then, transfer the veggies to the sheet pan using your hands, leaving any excess oil at the bottom of the bowl.

5. Some VegetablesAlways Burn!

Okay, here's where the frustrating part kicks in: You're doing everything right, but some of your vegetables are still burning before others cook all the way through. It's possible the fault lies with your oven. The easiest way to know for sure? Pick up an inexpensive oven thermometer (as it turns out, my oven runs 25 degrees under and it's hotter in one of the corners).

The solution: Once you know how your oven handles its temps, it's as easy as rotating the pans and flipping the vegetables halfway through. In addition to turning the sheet pan all the way around, I like to swap the pans if I'm cooking on two racks. Then, use a spatula to move the vegetables around. Make sure they settle back into a single layer, or you'll accidentally overcrowd!

Learn more about our top secrets for roasting perfect vegetables, every time. If you're looking for an easy recipe, our roasted turnips are a crowd pleaser.

Our Best Ideas for Roasted Vegetables

Oven-Roasted Asparagus

Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. —Jody Fisher, Stewartstown, Pennsylvania

Cumin-Roasted Carrots

Carrots make a super side—big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. —Taylor Kiser, Brandon, Florida

Roasted Vegetables with Sage

When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas

Smoky Cauliflower

The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon

Pomegranate-Hazelnut Roasted Brussels Sprouts

I converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. —Melanie Stevenson, Reading, Pennsylvania

Roasted Cabbage & Onions

I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts

Garlic-Herb Pattypan Squash

The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas

Rosemary Roasted Baby Carrots

Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. —Aysha Schurman, Ammon, Idaho

Roasted Curried Chickpeas and Cauliflower

When there's not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. —Pam Correll, Brockport, Pennsylvania

Roasted Butternut Squash Panzanella

Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut

Lemon Pepper Roasted Broccoli

Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North Carolina

Browned Butter Roasted Cauliflower

When I was growing up, my mother (who insists on loving some of the least popular vegetables) always raved about how deliciously sweet and tender cauliflower can be. Here, the briny capers, lemon juice and sweet raisins allow the caramelized, nutty cauliflower to shine. —Gina Myers, Spokane, Washington

Roasted Fresh Okra

If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina

Spiced Carrots & Butternut Squash

When I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. The sweetness of the squash and carrots really complements the spicy seasonings. —Courtney Stultz, Weir, Kansas

Roasted Squash, Carrots & Walnuts

After the turkey's done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, Georgia

Pasta with Roasted Garlic & Tomatoes

Here's a simple sauce with just four ingredients, and it's savory enough for a fancy party. I use bow tie pasta, but penne works, too. — Aysha Schurman, Ammon, Idaho

Roasted Acorn Squash & Brussels Sprouts

I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. —Angela LeMoine, Howell, New Jersey

Roasted Green Beans with Lemon & Walnuts

I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia

Winter Squash, Sausage & Feta Bake

This time of year, I can't resist butternut squash, with its bright color and fall flavor. It helps make this casserole a guaranteed hit at potlucks. —Craig Simpson, Savannah, Georgia

Garlic-Roasted Brussels Sprouts with Mustard Sauce

Don't be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California

Roasted Vegetable Dip

While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. —Sarah Vasques, Milford, New Hampshire

Savory Roasted Carrots with Mushrooms

You'll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you're done. It's a busy cook's dream!—Pam Corder, Monroe, Louisiana

Lemon Roasted Fingerlings and Brussels Sprouts

My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana

Roasted Asparagus & Tomatoes

I have a habit of buying too much asparagus when it's in season, but it doesn't go to waste! I toss the spears with cherry tomatoes and goat cheese for this side. Be sure to use good quality goat cheese—it makes all the difference. —Holly Battiste, Barrington, New Jersey

Roasted Cauliflower & Brussels Sprouts with Bacon

This deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. —Lisa Speer, Palm Beach, Florida

Roasted Green Bean Salad

This easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell, San Diego, California

Oven-Roasted Spiced Carrots

I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. —Joan Duckworth, Lee's Summit, Missouri

Roasted Pumpkin and Brussels Sprouts

While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania

Roasted Herb & Lemon Cauliflower

A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin

Roasted Brussels Sprouts with Cranberries & Almonds

If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. —Claudia Lamascolo, Melbourne, Florida

Roasted Carrots with Thyme

These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri

Herb-Roasted Mushrooms

My husband grows herbs, and we use whatever's in season. Our favorite blend is oregano, rosemary and basil, but we suggest trying parsley, dill and mint, too. — Jennifer Larison, Tucson, Arizona

Garlic Roasted Winter Vegetables

These colorful vegetables boasting a subtle herb flavor roast to perfection and are guaranteed to become a holiday favorite. They complement almost any entrée and are easy to prepare. —Donna Lamano, Olathe, Kansas

Roasted Red Pepper Tapenade

When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey

Parmesan Roasted Broccoli

Sure, it's simple and healthy but, oh, this roasted broccoli is also delicious. Cutting the stalks into tall trees turns the ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida

Roasted Carrots & Fennel

This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia

Roasted Butternut Squash & Rice Salad

We have end-of-season picnics for my son's flag football team. This makes enough to serve plenty of hungry boys and their families. — Dolores Deifel, Mundelein, Illinois

Roasted Beet Salad with Orange Vinaigrette

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. —Nancy Heishman, Las Vegas, Nevada

Lemon-Roasted Asparagus

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California

Roasted Red Pepper Bread

These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. —Cheryl Perry, Hertford, North Carolina

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How to Keep Vegetarian Chicken From Sticking to Pan in Oven

Source: https://www.tasteofhome.com/article/roasted-vegetables-mistakes/

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