Published January 1, 1994.
When developing our roasted potatoes 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 potatoes 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.
This preparation is superb with potatoes, but it works nicely with other root vegetables as well. Remember to follow the oven temperatures in the Roasted Carrot and Red Onion with Balsamic Vinegar and Roasted Turnips, Shallots and Garlic with Rosemary recipes if you choose those vegetables.
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