Roasted Vegetables 

When putting in two full sheets preheat to 500* but expect that it will actually drop to 325* as the veggies warm up.
So after 15 minutes turn oven off and on to let it preheat on the veggies. But watch them, they will brown quickly.

Broccoli and Cauliflower keep it hot - 450*. After 10 minutes let oven preheat back to 450*. Take them out just as some browning happens. Sweet potatoes and carrots, let temp drop and finish at 300* to 350*.
~Carrots
10 lb fit on two large sheets

~Broccoli
1 very full grocery store plastic bag full fits on two large sheets

~Beets is a very good option for roasting. But don't allow them to brown too much, the blackened part is just burnt sugar and sour tasting. For Springtime roast then sprinkle with balsamic vinegar while warm, pack into a jar and refrigerate for an instant flavorful addition to spring greens in a salad.

~Sweet Potatoes (yams to Thompson Farms). Cut on the french fry blade 3 lb fit on the large (2/3) sheet pan - two sheets can bake at the same time. Oil in a bowl - worth it - oil the pan moderately, salt generously when they are on the pan. Push a double layer to the edges and leave middle at a single layer. The edges always get done a little too early. Start at 400* convection roast for 30 min. Switch racks, keep at 400* for 15 more min. Then work down to 350* to finish. With just the right amount of oil they turned out like sweet potato fries. 8 lb fit in the 2 inch hotel pan for holding and rewarming later.

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