Sogginess in roasted vegetables is usually caused by overcrowding. When veggies are packed tightly together on a baking sheet, steam builds up and prevents a crisp, caramelized exterior from forming. Always spread your vegetables in a single layer with visible space between pieces. For maximum crispiness, preheat your baking sheet inside a 425°F (220°C) oven before tossing in oil and spreading your cut vegetables across the hot pan.

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