Why You Should Roast Vegetables On A Pizza Stone

There isn't a vegetable grown that isn't improved by roasting. Tender inside, crispy, and caramelized outside, roasted vegetables taste sweeter and have a wonderful texture. Thanks to the Maillard Reaction, roasting coaxes out the veggie's natural sweetness, a great trick when you're eating out-of-season vegetables (we're talking to you tasteless tomatoes in February) or introducing a new vegetable to the family (how else could we love Brussels sprouts) via Science of Cooking.

While any vegetable can be roasted year-round, Well Plated points out that not every vegetable should be prepared the same way. If you are cooking a variety of vegetables together, spread them in a single layer without crowding the pan. Air should be allowed to circulate the veggies so the exterior can crisp. Overlapping or crowded vegetables will steam and end up mushy. To ensure all the vegetables cook simultaneously, root veggies, like potatoes and beets, should be cut smaller than softer veggies, like bell peppers and zucchini. Small and tender produce like cherry tomatoes, asparagus, and green beans can be left whole. Like vegetables should be cut to the same size, between ¾-inch pieces for peppers and up to 2-inch pieces for broccoli or cauliflower.

While the kitchen workhorse, a sheet pan, has successfully roasted vegetables for decades, chefs have discovered the benefits of using a pizza stone. Once considered a one-trick pony, cooks now pull out a pizza stone to bake cookies, sear meat, and roast vegetables to achieve superior results.