Why You Shouldn’t Use Parchment Paper For Roasting Vegetables

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What makes roasted vegetables so darn delicious? Most of us would agree it’s their deeply browned caramelization, which concentrates the veggies’ natural sweetness and also brings some texture to the party (via ChefWorks). There are a few ways to ensure that the chopped vegetables you’ll slide into the oven will turn out nicely browned, including cooking them right onĀ the (very hot) floor of your oven and spacing out the vegetables so they roast instead of steam. But one additional tip you’ll want to remember is skipping the parchment paper for this particular preparation.

As Insider explains, parchment paper is food-safe, moisture-resistant, and has a nonstick coating, lending itself to many handy uses in the kitchen, from lining cake pans to wrapping fish in a packet for steaming. But as noted by MasterClass, the paper is also slightly heat resistant, which can create a bit of a barrier between the hot pan and the chopped vegetables and impede their browning. So although you might be tempted to slip some onto your sheet pan in order to make cleanup easier post-roasting, you’ll want to save the parchment paper for a different task.



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