If you're doing roast vegetables -- broccoli rabe or brussels Sprouts -- with a crowded oven of meats, is it possible to roast them part of the way, take them out and then finish once the meat is done?
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Kristen is the Creative Director of Food52
Sure, roasted vegetables are pretty flexible -- you just have to take your cues from them. If they're getting too soft before they brown, turn up the heat and toss them more often, for example.
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