The One-Ingredient Upgrade for Better Roasted Vegetables—and It’s Already in Your Kitchen

Roasted vegetables are just the thing to round out any meal, from a hearty stew to store-bought rotisserie chicken. Whether you roast one vegetable or a colorful combination, they are a simple side dish that comes together quickly with minimal cleanup—and roasting makes them so delicious.

We make them often, and we have the secret ingredient that elevates this side dish to Martha-worthy status. Whether it’s a squeeze of fresh lemon juice or a splash of vinegar, acid is what you need. It brings new life to any roasted vegetable by finishing the dish with something bright. The next time you whip up a sheet tray of vegetables, take that final step to make them even better—here's how.

Why Acid Is Important

Much like salt and pepper, acids can be used to season a dish. They are a huge power player for creating well-balanced flavors for so many foods, especially for things that have been cooked for a significant amount of time. Roasted vegetables become tender and caramelized as they cook, which brings out their natural sugars, making them sweeter and giving them a slightly more condensed flavor. That's where acid comes into play.

How to Use Acid With Roasted Vegetables

You don’t mix it into the vegetables with olive oil and other seasonings before they go into the oven. The best way to use acid is by tossing the finished vegetables with lemon juice or vinegar to awaken all of the flavors and aromas—plus, it helps balance out the sweetness that caramelization creates.

The Best Acids to Use for Roasted Vegetables

The type of acid you use is completely up to you, but there are two things to keep in mind:

Not too strong: First, we recommend choosing an acid that doesn't have an overpowering flavor, such as strongly flavored vinegar. Citrus fruits like lemon and lime are always great choices, and mild vinegars like apple cider, champagne, or rice wine are good for most vegetables. 

Balance the flavors of the meal: Secondly, consider the flavors of the rest of the meal when picking an acid. Maybe you’re making chicken piccata as your main dish—in that case, play up the lemony flavors of that dish by adding a squeeze of two of fresh lemon juice to the tray of vegetables. If you're serving the vegetables with something more hearty, like a winter stew, a splash of apple cider vinegar will do the trick. Or perhaps you've roasted peppers and onions for tacos or chicken fajitas—a few lime wedges will be perfect.

Martha Stewart's Tips for Roasted Vegetables

There’s no sense in adding a finishing touch if the roasted vegetables themselves aren't up to par. Here are a few Martha-approved tips for perfect roasted vegetables. 

• Check the oven temperature: The key to perfect roasted vegetables that are golden brown on the outside and tender on the inside is to roast them at the proper temperature. To develop that color, you'll want to set the oven to somewhere between 400 and 450 degrees Fahrenheit. Cooking them at a lower temperature is more like baking rather than roasting them—and the vegetables will become tender but not crisp. 
• Don't overcrowd the pan: Give the vegetables room to breathe; this means you shouldn't overcrowd the pan. If too many vegetables are crammed in, they will steam rather than roast. If needed, distribute the vegetables between two rimmed sheet pans. 
• Skip the parchment paper: Metal sheet pans are very good heat conductors, and exposure to the surface of the pan will help the vegetables develop a golden brown color. Parchment can impede browning, so while it might be convenient for cleanup, we recommend skipping it. 
• Flip the vegetables once or twice: Allow the vegetables to remain undisturbed on the sheet pan for the first half of the roasting time. This way, they can start to brown and caramelize. Flip them once or twice after that to ensure even color on every side. 
• Finish fresh: And, of course, be sure to finish with a touch of acid once the vegetables come out of the oven.