I follow Barbara Kafka practice in roasting vegetables from her book many years ago. High temps for relatively short times (about 500F for 10-15 min). Eyeball the veg at intervals the First time you do it, keep notes on best temp and time for your oven/grill and taste. I like the color, crispness and caramelization i get from this method.
If you want more details, or to find her book, see this recipe for quail and fennel, which has the 10 min at 500F directions for roast fennel within it.
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