The key to roasting vegetables without oil is to toss the vegetable in a little flavorful liquid (e.g. stock, no oil dressings, etc.) to wet them a bit before seasoning, tossing, and then placing onto a tray. Make sure that when placing them onto the baking sheet, that you lift the vegetables out of the bowl and shake off any excess liquid as this will only create steam during the cooking process.

1. Use a non-stick roasting pan, parchment paper or a silicone baking mat (e.g. Silpat) to ensure that vegetables do not stick to the pan. We also like to cover tray in aluminum foil (even over edges), then the parchment, so that clean up is easy (re-use aluminum foil).

2. If using spray oil, use minor amounts to prevent sticking and help the vegetables release properly. One or two short sprays should be sufficient.

3. Slow roasting vegetables and roots in a foil bag allows them to steam in their own juices which will also help them retain their sweetness. Using a foil bag in this way combines the benefits of roasting and steaming and is a great way to really bring out the earthy sweetness of beets, sweet potatoes, and squashes. But to be clear, you’re not really roasting.

4. When vegetables are roasted without oil the finished product is a bit drier than it would be otherwise. However, finishing the roasted vegetables and adding flavor post-cooking, such as by tossing them in a small amount of high flavor liquid will boost flavor and add complementary flavor notes to the dish. Finishing them at the end with a little highly flavored liquid with boost the flavor of the end result.

5. You can also finish with a little of the left-over liquid or dressing you used before roasting to coat the vegetables and then adding other ingredients, such as fresh herbs, chopped toasted nuts, Plant-Based Parmesan, spices or seed blends.