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Epicurious
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Parchment-Roasted Vegetables

4.1

(8)

The trick: Roast on paper.
Cooking on parchment, a nearly indestructible cooking paper, removes the need for most of the oil. The paper's waxy surface keeps food from sticking. "We can replicate a pan-fried finish by roasting anything on parchment," says Steve Pernetti, executive chef at Cal-a-Vie in Vista, California. Pernetti's Parchment-Roasted Vegetables offer C, A, folate, potassium, and calcium.

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