Roasted vegetables on baking sheet.
Skip The Aluminum Foil For Browned, Caramelized Vegetables
By Madalyn Mackarey
Laying aluminum foil on a sheet pan is a routine step before roasting vegetables to keep your plan clean, but this actually hinders veggie caramelization.
Caramelization, also known as the Maillard reaction, is activated because of the very contact between the food and the cookware.
When you add aluminum foil, you're cutting off this vital step with a barrier, increasing the amount of time it takes for the veggies to brown.
When you roast your veggies with a coating of olive oil on an unlined sheet pan, you'll create a layer of cooked oil on the surface that helps brown your vegetables more easily.
You also don't have to agonize over the patchy brown marks — they are not actually stained but a sign that the pan is becoming more non-stick.