I thought I posted this already, but don't see it.
When you roast vegetables-
What oil do you use? What temp do you cook at? Covered or uncovered?
What's the best temperature for root veggies, and do you use the smae temps if you add crucifers at the end?
Convection or not?
What are your favorite herbs and spices?
Andmostly, how long does each veg need to cook and at what temperature?
I'm not completely clueless, but I need to wrap my head around the subject better so I'm asking for opinions. Thanks, all.
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