Growing up, my mother made the most delicious roasts and lining the bottom of the roasting pan were the drippings, and delicious, savoury roasted potatoes and carrots. Those vegetables were beyond delicious. Well seasoned, saturated in flavour, and roasted to a tender perfection, they were always my favourite part of the meal.
Roasting vegetables can be achieved so many different ways depending on how you intend to use them. As a general rule of thumb; uncovered at high temperatures will give you a crispy outside (think crispy potato wedges!) or a charred exterior (roasted red peppers) and covered at a lower temperature will roast things to a tender state (roasted carrots, roasted eggplant just as examples.)
Jonathan - Happy Veg
Dedicated Foodie. Proud Vegetarian. Recipe Creator. Friend to all Animals.