Thread: Roasted Cabbage
View Single Post
Old 11-13-2010, 09:17 PM   #17
Choosing with every bite.
WebRover's Avatar
Join Date: Oct 2007
Location: Florida
Posts: 2,859

S/C/G: 212.5/182/155

Height: 5' 7"


I love love love roasted vegetables.

I use the bottom portion of the large broiler pan that comes with American stove/ovens. The bottom pan of the pair is called a drip pan. It's intended for high heat and it's the largest flat pan I own allowing for the maximum amount of vegetables to be roasted in a nearly single layer.

Sometimes I line it with foil, usually I just make sure I have a generous amount of oil. I almost always use olive oil, and I roast at 425, probably because that's the temperature in the first roasting recipe I used. Without the foil, cleaning usually involves some soaking. However I prefer to deal with some cleanup as I think the vegetables are more likely to stick to the foil than to the bottom of this "drip pan". I check veggies after 10 minutes and stir/turn them. I rarely roast more than 15-20 minutes total.

I put longer cooking vegetables in it first and cook them partway, then add shorter cooking vegetables. And I pretty much roast any vegetable that's not targeted for a specific future meal.
WebRover is offline   Reply With Quote