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Home Cooking 4

Stacking vegetables for a roast

glify | Jun 29, 201602:48 PM

I know this is non-ideal but right now in my little halogen over, I put in 250 g of veggies on a 9" circular metal pan and get what feels like 100g of roasted vegetables back (with a lot of space in between). A shame because they're so delicious and healthy.

So to avoid multiple batches and cooking for hours I must compromise. I'm thinking of stacking a little, say 500g. As they start to shrink they will receive more pan space. I am expecting less dry heat exposure and a detriment to taste, as long as it's not a big hit it will be ok.

Is this reasonable, or will it destroy the roast? If terrible I have been thinking of sticking them with thin metal rods and standing them up in vertical lines. Metal kebab sticks with a base I can attach them onto? I've never seen it done before though and it sounds a bit far-fetched to do some thing like that.

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