Roasted root vegetables on a baking sheet: sweet potato, butternut squash, brussels sprouts, apple, pecans and pear. Toning. Healthy eating concept.
Don't Throw Away Charred Baking Sheets. Use Them To Brown Veggies Instead
By Angel Albring
If your baking sheets are charred and brown, don’t get rid of them. Instead, you can use them for browning vegetables in the oven to achieve the perfect level of char.
A blackened baking sheet allows for deep browning when roasting vegetables because the darkened surface helps caramelize whatever food comes in contact with the pan.
This browns the edges of your vegetables while leaving them mostly tender. It also gives them a charred, slightly smoky flavor, which is usually something you'd get from a grill.
Cleanup is easy, and you don't need aluminum foil since the idea is to have the vegetables come in contact with the brown spots on the surface of the pan for a deeper roast.
Simply chop the vegetables you want to roast, evenly coat them with a few tablespoons of olive oil and seasonings, then spread them out in a single layer on your baking sheet.
Roast them in a preheated oven for 25-30 minutes or until tender and lightly browned. Once your baking sheet starts to thin, warp, or show holes, you should throw it away.