Published January 1, 1994.
When developing our roasted root vegetables recipe, we found that the rules that apply to roasting meats also apply to roasting vegetables: You need high, dry heat and a low-sided roasting pan that is large enough to accommodate the vegetables without crowding. You also need some fat. A number of types work well in our roasted root vegetables recipe. For a light, crisp crust choose vegetable oil; for flavor, olive oil or butter. A combination of butter and oil browns better than butter alone but not as well as oil alone.