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Preference in roasting vegetables - Cast Iron or baking sheet?

Posted on 6/9/19 at 2:36 am
Posted by Degas
2187645493 posts
Member since Jul 2010
12019 posts
Posted on 6/9/19 at 2:36 am
Unless I'm doing a large batch, I go with my cast iron pan to roast root veggies, squash or Brussels. I find the baking sheet more difficult to clean, while the cast iron is a simple quick rinse. Easier to take in and out of the oven too.

Just curious as to the preferences, advantages and why.
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
49636 posts
Posted on 6/9/19 at 2:38 am to
I use a baking sheet, nonstick foil and sometimes parchment. Never have to clean anything.
Posted by hungryone
river parishes
Member since Sep 2010
11987 posts
Posted on 6/9/19 at 4:39 am to
Baking sheet lined w parchment. No scrubbing necessary.
Posted by cgrand
HAMMOND
Member since Oct 2009
48634 posts
Posted on 6/9/19 at 8:46 am to
sheet pan with one of those silicone mats under the veggies.
can spread them out for better surface area roasting and they will roast instead of steam
Posted by gumbo2176
Member since May 2018
19991 posts
Posted on 6/9/19 at 8:51 am to
If I'm roasting them, they're going straight on the grill. That way, no pans or pots to deal with and they are directly over the flame.
Posted by t00f
Not where you think I am
Member since Jul 2016
102056 posts
Posted on 6/9/19 at 8:53 am to
Baking sheet with foil and lots of olive oil and salt and pepper.
Posted by dallastiger55
Jennings, LA
Member since Jan 2010
34095 posts
Posted on 6/9/19 at 9:06 am to
Baking sheet with Pam, salt and pepper and roasted garlic

Tastes great and save the calories from the oil. 120 calories per tablespoon add up quick
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