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?
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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