I bake my granola on parchment paper to make it easier to transfer into a bowl or jar; you can just pick up the paper and funnel the granola down.
I realized that doing the same thing with roasted vegetables, like this batch of roasted cauliflower with capers and lemon, would make cleanup a breeze. Using parchment eliminates most of the baked on crust that you find on baking sheets after roasting vegetables at high heat. It also helps me slide a big batch of vegetables straight into a storage dish.
Now, I can hear some of you getting restless right now: But that's so wasteful! Paper you're just going to throw away... Gah! Two thoughts on this. First, what is more wasteful: Using compostable paper (and composting it), or spending extra energy and hot water, not to mention soap, cleaning a tough pan? It's always a tradeoff, this idea of being green, so that's just an unanswerable rhetorical question for you there!
But, more practically, you can use a Silpat, which will give you the same effect, although you will need to wash that then. You can also use this reusable parchment paper.
Me, I just feel that any little aid to eating more vegetables is worth it right now, and this small tip has been helpful in churning out big batches of roasted veggies.
Do you have any other tips for making super roasted veggies?
(Image: Faith Durand)