"The Ranger" > wrote in message
ndwidth...
>I have the following Kitchenaid roasting pan:
>
> http://www.cooking.com/products/shpro...
>
> I have repeatedly burned the bottom of the vegetables (carrots, onions,
> fennel, potatoes [new or russet], turnips, and beets) when roasting them.
> Any ideas or tips _would_ be most appreciated.
>
> The Ranger

The link didn't work, so I didn't see the pan, but i can tell you what I do.
First, I lightly oil my baking sheet. I don't use a roasting pan for
vegetables very often. I heat the oven to about 425*f, and prepare my
veggies. I don't always put them all on at once, because I really don't care
for any overcooked vegetables, and I like a little bite in most of them...so
potatoes will go in before green beans, for example. I toss the veggies with
a bit of avocado oil, sometimes meyer lemon flavored, sometimes Tuscan herb,
and sometimes toasted onion (especially good on potatoes with some fresh
rosemary!!). I add whatever seasonings, ie rosemary, thyme, etc, along with
a tiny bit of seal salt and fresh cracked pepper. I then put them in the
oven, checking after 20 minutes, and tossing when I check on them. That's
it, that's all I do really. I've grown to love roasted vegetables this past
year!

Have you tried doing green beans or asparagus? They're really delicious that
way. I do them on the grill when it's too hot for the oven. Yum. Now I want
some for dinner...see what you started? ;-)


kimberly