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Question about why my sheet pan veggies came out soggy when I did everything the same as always
So I roast veggies on a sheet pan pretty much every Sunday, bell peppers, onions, zucchini, carrots, the usual pile. Two weeks ago I got lazy and threw everything on there still wet from rinsing, no drying step, and they came out steamed and sad with zero browning. I figured fine, lesson learned, dry the veggies. So this past Sunday I dried them super careful with a kitchen towel, even let them sit for 10 minutes, but this time I crowded the pan way worse than usual because I had extra mushrooms to use up before they went bad. Same oven, same 425 degrees, same 20 minutes, and they came out soggy AGAIN, just swimming in their own liquid. Took me until I was scraping the pan to realize the problem was never the water on the outside, it was the pan being so packed that the steam had nowhere to go. Now I'm second guessing every sheet pan dinner I've ever made and wondering if half of them were secretly bad. Does anyone else have a veggie that totally falls apart when crowded, or is it just that I need two pans going forward?
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