How do I prevent honey or brown sugar from burning to the bottom of the pan when I'm using them as a coating on roast meat or veggies?
For Thanksgiving, I made maple-roasted carrots and roasted delicata squash with brown sugar. The maple syrup bubbled and turned black in the oven, while the sugar burned black and the squash stuck to the pan. This has happened with honey garlic wings and other dishes, too!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.