On Jul 2, 4:22*pm, "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.

It is your pan.

I have an old roasting pan. It is aluminum and that is the only pan
I'll use to roast vegetables. Toss them in olive oil and bake at 350
and they don't burn.

BUT I have had to use other pans when that pan had something in it,
such as a ceramic pan, a glass pan, a cookie sheet, and roasted
vegetables burn.

So, it's your pan.

Karen