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Roasting Vegetables

The Ranger Jul 2, 2008 04:19 PM

I have the following Kitchenaid roasting pan:


I have repeatedly burned the bottom of the vegetables (carrots, onions, fennel, potatoes [new or russet], turnips, and beets) when roasting them.

Any ideas or tips _would_ be most appreciated.

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  1. carswell RE: The Ranger Jul 2, 2008 04:27 PM

    What temperature to you roast them at? What kind of oven do you use? Do you coat the veggies in oil? How often do you turn/stir them while roasting?

    If they're burning only on the bottom, more frequent turning would be the first thing to try.

    1 Reply
    1. re: carswell
      The Ranger RE: carswell Jul 2, 2008 05:06 PM

      425°F in a GE Profile. I do not use the "Convection" setting but rather the regular "Bake" setting. I tend to melt butter and coat the bottom of the pan first and then toss in the assorted vegetables I'm going to roast, tossing them about to coat in the butter. If I'm substituting EVOO, then I do similar and then add a touch more. This last round I used EVOO. The first time I burned the batch, I tried the same method I use in my Pyrex glass casseroles. This last time I waited for the tops of the vegetables to brown but that was too late too.

    2. goodhealthgourmet RE: The Ranger Jul 2, 2008 04:30 PM

      the dark, nonstick surface is likely one of the problems - that type of finish on sheet pans is often the culprit with burned cookie bottoms as well.

      use sufficient oil, turn frequently, and move the pan to a slightly higher rack in the oven so the bottom is farther away from the heating element.

      3 Replies
      1. re: goodhealthgourmet
        The Ranger RE: goodhealthgourmet Jul 2, 2008 05:07 PM

        Interesting; thanks for the note on darker cookie sheets doing the same. I'd actually noticed this but had never put 2-and-2 together. Go figure.

        1. re: The Ranger
          Claudette RE: The Ranger Jul 2, 2008 05:52 PM

          Why don't you use the convection feature? I have a GE convection oven and especially like it for roasting meats and veggies at 375-400 degrees, depending on what I'm cooking. I do turn the veggies over a couple of times because they roast darker on the pan side than on the top. I've never used butter, only an olive oil/canola oil mix, which I think is less prone to burning.

          1. re: Claudette
            The Ranger RE: Claudette Jul 2, 2008 06:12 PM

            Interesting; I rarely use the convection oven so tend to not use it. I'll have to give it a try and see if things improve.

      2. n
        northside food RE: The Ranger Jul 2, 2008 06:22 PM

        I always broil my veggies.

        1. b
          budeeez RE: The Ranger Jul 2, 2008 08:39 PM

          Since you are coating the bottom of your pan with butter and using the 'bake' feature on your oven where the heat is coming from the bottom of your oven, it is probably acting like a fry pan. It is almost searing your veggies on the bottom. I usually toss my veggies in oil first and none on the pan.

          I use my 'convection roast' option on my oven. That way, the heat is coming from every direction onto your veggies.

          Good Luck,

          1. j
            janniecooks RE: The Ranger Jul 3, 2008 05:44 AM

            As other posters have pointed out, butter burns at high heat. Use olive oil (I use EVOO), use a shiny pan, like aluminum, not non-stick and not with a dark surface. I also think 425 degrees is too hot, try 375 to 400 degrees. And, turn the vegetables once during cooking (or just give the pan a few good shakes to rotate the vegetables). Also, what position is your oven rack? Use the middle or the lower-middle rack placement.

            1. jmckee RE: The Ranger Jul 3, 2008 09:38 AM

              Butter solids would be my first guess as well. Olive oil is a better medium for this treatment, which is a standard at my house. Extra virgin isn't necessary; use standard good olive oil, and if you want to anoint the vegetables with some top-quality extra virgin before serving that would be good.

              The other thing that occurs to me: Where in the oven are you positioning the rack that holds the pan? Higher is probably better than lower; the bottom would burn stuff quickly if you were at the lowest setting.

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