October 27th, 2014


Roasted Vegetables

I'm a big fan of roasted vegetables (potatoes, sweet potatoes, parsnips, carrots, garlic...). I know I have made them in the past and have gotten a really nice uniform, crispy exterior. Problem is, I can never figure out how to replicate that.

I've tried all sorts of temperatures from 350 to 450, with various amounts of turning every few minutes to barely turning at all, and I have yet to come across the perfect method.

Anyone have any tips?