Want Better Roasted Vegetables? Stop Doing This One Thing
For the deepest browning and best flavor, roast vegetables on a bare, oiled tray; use foil if you want easier cleanup, and save the parchment for cookies.
Golden, crisp, burnished edges are the crowning glory of roasted vegetables. A tray of sweet potatoes with a deep caramelized crust, or broccoli that's seared and browned in just the right spots, is my culinary dream. Browning isn't just about looks; it also means deeper flavor, thanks to the sweet and nutty notes from the Maillard reaction.
But consistently achieving this result can be challenging.
https://www.seriouseats.com/roast-vegetable-tray-lining-tip-11802187?
Looks like a grocery visit is due!!!
= new reply since forum marked as read
I have been using parchment paper in situations where it looks like foil would be the better choice. It never occurred to me.
Kick in to the DU tip jar?
This week we're running a special pop-up mini fund drive. From Monday through Friday we're going ad-free for all registered members, and we're asking you to kick in to the DU tip jar to support the site and keep us financially healthy.
As a bonus, making a contribution will allow you to leave kudos for another DU member, and at the end of the week we'll recognize the DUers who you think make this community great.