On Wed, 26 May 2010 21:27:41 +1200, Miche > wrote:

>In article >,
> Je?us > wrote:
>
>> I've tried a lot of different ideas when roasting poultry and red
>> meat, in a bid to come up with my idea of the 'ultimate' roast. I'm
>> pretty much happy with the method I've developed, although there are
>> still a few ideas I'd like to try.
>>
>> OTOH, I haven't done the same with roast veggies, basically all I do
>> currently is use either butter and/or duck fat, fresh herbs and
>> spices, and sometimes adding some stock at a late stage. That's when
>> theyre in their own tray and not in the same tray as the meat, at
>> least.
>>
>> One thing I plan to try is using balsamic vinegar - aside from that -
>> I have no other ideas as yet.
>>
>> Just thought some of you might have roasting veggies down to a fine
>> art - I'd like to hear about *your* favourite way to roast veggies...
>> if you have one, that is
>
>I keep it simple. Coarse salt, freshly-ground black pepper, maybe some
>rosemary.

Can't go wrong with that combination Miche. I more-or-less do that
now, although I often forget to add herbs - or too lazy to grab the
torch and head out to the garden for the 12th time...