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Preference in roasting vegetables - Cast Iron or baking sheet?
Posted on 6/9/19 at 2:36 am
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.
Just curious as to the preferences, advantages and why.
Posted on 6/9/19 at 2:38 am to Degas
I use a baking sheet, nonstick foil and sometimes parchment. Never have to clean anything.
Posted on 6/9/19 at 4:39 am to Degas
Baking sheet lined w parchment. No scrubbing necessary.
Posted on 6/9/19 at 8:46 am to Degas
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
can spread them out for better surface area roasting and they will roast instead of steam
Posted on 6/9/19 at 8:51 am to Degas
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 on 6/9/19 at 8:53 am to Degas
Baking sheet with foil and lots of olive oil and salt and pepper.
Posted on 6/9/19 at 9:06 am to t00f
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
Tastes great and save the calories from the oil. 120 calories per tablespoon add up quick
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