If you're using a home oven with convection (as I do), follow Ed's suggestion: reduce the heat and cooking time by 25%.
I've roasted all sorts of vegetables in my convection oven. Be sure to use a bit of oil in the pan as well as a small amount on the veggies so they don't stick. I don't like to use a non-stick pan for this, as the roasting temperature exceeds the recommended temperature for non-stick (Teflon) to be safe. I usually roast most veggies at 425F with the convection feature turned on.
However, I've seen "Release" foil, that's supposed to be good for this type of application. I'd like to know if it does the job.
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