04-22-2017, 06:40 AM
whenever I roast some mixed veggies like potatoes/carrots/brussel sprouts etc. I just toss them in olive oil, salt and pepper, then I put them in a roasting pan, cover it with foil at 450 for about 15-20 minutes, then I take the foil off and let them brown for another 15 minutes or so.
works like a charm and starting off with it covered lets them steam for a while, and fixes the whole getting TOO brown while still being somewhat raw in the middle thing. I don't usually get too creative with roasted veggies, they're so fucking good the way they are.
works like a charm and starting off with it covered lets them steam for a while, and fixes the whole getting TOO brown while still being somewhat raw in the middle thing. I don't usually get too creative with roasted veggies, they're so fucking good the way they are.
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