How to Roast Vegetables in a Cast-Iron Skillet

Cut vegetables into similar sizes, dry their surfaces and spread them in a preheated skillet so they brown instead of steaming.

Steps to follow

1. Choose sturdy vegetables such as carrots, onions or potatoes and cut into similar pieces.
2. Preheat the oven and a suitable cast-iron skillet according to the recipe.
3. Toss vegetables lightly with oil and seasonings.
4. Spread in a mostly single layer without overcrowding.
5. Turn once or twice and roast until tender and browned.

Why it works

Cast iron retains heat, which helps develop a crust. Excess surface moisture and crowding produce steam and delay browning. Dense potatoes and carrots can take longer than soft zucchini.

Mistakes to avoid

Use thick oven mitts when moving the skillet; the handle remains hot after it leaves the oven.

Frequently asked question

Should you add garlic at the beginning?

Finely minced garlic can burn during a long roast; consider adding it later or using whole cloves.