The Ranger wrote:
> 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.

Which rack do you have it on? I'd move it up a notch first.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef