Parchment paper is a versatile kitchen tool that can be used for baking, roasting, and more. It is commonly used as a non-stick surface for baking cookies or roasting vegetables in the oven. Many home cooks wonder if using parchment paper can help crisp up vegetables like broccoli, Brussels sprouts, or asparagus when roasting them in the oven. In this article, we’ll take a look at whether parchment paper can help get crispy roasted veggies or not.
What is Parchment Paper?
Parchment paper, also called bakery paper, is a cellulose-based paper that has been treated with sulfuric acid. This process causes the paper to become dense, non-stick, and heat-resistant. The non-stick properties come from the paper being coated with silicone, which prevents foods from sticking while baking or roasting. Parchment paper can withstand heat up to 420-480°F before deteriorating. It’s commonly used for tasks like:
- Lining baking sheets for cookies, biscuits, etc.
- Making packets for steaming foods like fish or vegetables
- Roasting vegetables in the oven
- Rolling out pie dough
- Protecting countertops when kneading dough or rolling candy
The non-stick surface means foods easily lift off the parchment paper without leaving residue behind. It’s more durable than waxed paper and can be reused multiple times if cleaned. This makes it a handy kitchen tool for minimizing messes and cleanup time.
Does Parchment Paper Help Crisp Vegetables?
Using parchment paper when roasting vegetables can help them cook up crispy in the oven. Here are some of the key reasons why:
Allows Air Circulation
Parchment paper allows air to better circulate around the vegetables when roasting at high heat. Good air circulation is critical for getting a nice crispy exterior through even evaporation of moisture. The elevated and non-stick surface prevents veggies from steaming in any liquids that leach out during cooking.
Minimizes Moisture
Wet vegetables won’t properly crisp up when roasted. Parchment paper absorbs some of the moisture released by vegetables as they cook. This prevents them from simmering in a puddle of liquid, which would lead to soggy results. The paper helps remove excess moisture for crisper veggies.
Provides Direct Bottom Heat
With parchment paper, the vegetables aren’t sitting in a pan directly. This allows the bottoms to cook from direct exposure to the hot oven air instead. The direct bottom heat helps ensure even cooking and crisping all over the vegetables.
Promotes Browning
The dry cooking environment under parchment paper encourages caramelization and browning through the Maillard reaction. This reaction between the vegetables’ natural sugars and amino acids is what creates appetizing golden-brown exteriors. Parchment paper wicks away the moisture that would otherwise inhibit this reaction.
What About Using Parchment Paper for Meats?
The benefits of parchment paper aren’t limited just to roasted veggies! Parchment can also help meats like chicken, fish, or pork chops develop a deliciously crispy skin or crust when cooking in the oven.
As with vegetables, parchment allows for better air circulation and moisture control. This environment encourages the Maillard reaction to occur for flavorful, crispy results. The non-stick surface also minimizes the meat sticking to the pan.
One tip when using parchment paper under meats is to lightly coat the paper’s surface first. Brushing with a thin layer of oil or spray helps promote even browning. Otherwise, the meat may slightly steam from moisture released rather than crisp up.
Best Practices for Crispy Veggies on Parchment Paper
To get the best results when roasting vegetables on parchment paper, keep these tips in mind:
- Cut vegetables evenly in size – this promotes even cooking
- Toss veggies in oil before roasting – coating in oil or fat will encourage browning
- Avoid overcrowding vegetables – leave space for air circulation
- Use a rimmed baking sheet – contains any oils or juices
- Roast at a high temp, 400-450°F – higher heat means faster moisture evaporation
- Allow at least 30 minutes roasting time – less and veggies won’t fully crisp up
- Spread into a single layer on the parchment – overlapping inhibits crisping
Does Parchment Paper Work for All Vegetables?
Nearly all vegetables will crisp up well when roasted on parchment paper. Some great options include:
| Vegetable | Prep Tips |
|---|---|
| Broccoli | Cut into bite-size florets |
| Brussels sprouts | Trim ends, cut in half |
| Asparagus | Snap off tough ends |
| Cauliflower | Cut into small florets |
| Carrots | Peel, slice 1/4-inch thick |
| Green beans | Trim ends |
For green leafy vegetables like kale or spinach, it’s better to use a steaming method. Their high moisture content makes it difficult to achieve crispy textures.
Root vegetables that are firm and not too watery, like carrots, parsnips, or beets, will also roast up nicely crispy and caramelized.
Are There Any Drawbacks to Using Parchment Paper?
There are very minimal drawbacks to using parchment paper for roasting vegetables. Some potential cons include:
- Cost – parchment paper rolls can be slightly more expensive than aluminum foil or wax paper
- Heat resistance – parchment paper can’t go over 480°F, so very high roasting is inadvisable
- Non-biodegradable – it won’t break down quickly, so not as eco-friendly as reusable pans
- Less browning – since it’s nonstick, sugars/amino acids won’t caramelize onto the pan as flavorfully
As long as you stay under high temperatures, the pros of quick and easy cleanup and crispy veggie results outweigh these minor cons for most home cooks.
Tips for Reusing Parchment Paper
While not biodegradable, parchment paper can be reused a few times if handled carefully. Here are some tips for getting multiple uses out of a single sheet:
- Let cool completely after baking then gently scrape off any crumbs.
- Avoid using paper with lots of grease, burnt-on food, or moisture damage.
- Fold used sheets in half to get a clean surface for next use.
- Stack sheets evenly and store somewhere flat like a drawer.
- Don’t reuse parchment paper more than 2-3 times maximum.
As long as it’s still intact and not too dirty, parchment paper can be lightly reused. Just avoid any sheets that are overly worn or damaged.
Conclusion
Parchment paper is an excellent tool for crisping up vegetables in the oven. Its nonstick surface promotes air circulation, browning, and moisture evaporation – all necessary for getting a crispy roasted texture. Nearly any firm, low-moisture vegetable will develop a delicious caramelized exterior when roasted on parchment paper. Just be sure to prep the veggies correctly and use sufficiently high heat. With minimal drawbacks, parchment paper is arguably one of the easiest ways for home cooks to roast vegetables to crisped, flavorful perfection.