Parmesan pairs perfectly with carrots, cauliflower, potatoes, asparagus, and more, as it adds fat and umami to the dish. However, since roasting causes veggies to cast off moisture, parmesan mixes with the water and doesn’t stick to the vegetables; luckily, America's Test Kitchen found the perfect solution for this.

To keep parmesan in place on your roasted vegetables, you just need a little dash of corn starch. Cornstarch helps absorb water molecules, similar to flour, but unlike flour, cornstarch doesn't have a distinct flavor and dissolves when cooked or baked.

To do it, mix 1.5 cups of freshly shredded parmesan and two tablespoons of cornstarch together. Then add the mixture onto your olive oil-coated vegetables, which will help the cheese stick to the veggies by holding onto the water molecules rather than sliding off when using just olive oil, and roast as usual.