when making roast veg shud there be excess oil in the roasting tin?

Answer 1

No. Either spray the roasting tin with oil or cooking spray (I have a cool little pump-up sprayer that I fill with olive oil), or toss the veggies lightly with olive oil and spices. In either case, a tsp or two of oil is all you need, so there shouldn't be any at the bottom of the tin when you're done. You're probably just using too much.

Personally, I love putting my veggies on a skewer, then basting them with a marinade or just butter, or those salad spritzers work good too. Then grill them till they're done. Less fat and MMMMMMMMMMM.

Answer 2

You may have a bit of oil left in the pan when you're finished. That's as much about gravity as anything else.

Next time, try using a bit less oil, Keep experimenting unil you find the amount that best allows your veggies to carmelize without leaving a lot of oil in the pan.

You might also try to find a spray bottle, fill it with oil and spray your veggies instead of pouring oil into the bowl to coat your veggies. You'll use much less oil that way. No, I'd mean stuff like "Pam". I mean finding a spray bottle that you can fill with anything and fill it with whatever is your preference for cooking oils. That bottle will have a pump trigger.

Answer 3

Roasted vegetables, I assume---
Depends on how you like them. For lowest calories you would add a minimum of oil-- maybe even a non-chemical veg. oil spray, or just a non-stick pan.
For a crispier, more tasty result-- cover pan with oil--not deep, just a bit. There could be a little extra left on the pan after roasting--best for tofu, potatoes etc. Softer vegetables, like eggplant, zucchini etc. need less oil--- you can even brush them individually with oil on their cut side--- place that side down on the pan and you will get a nice browned vegetable.

Answer 4

It depends on what you like. A light coating of olive oil, like a lot of people suggested, works well.

But roasting things in a substantial amount of butter makes some things -- potatoes, especially -- absolutely delicious.

A deeper pool of oil, and occasional stirring, will give more of a 'fried' flavour/effect.

Answer 5

You should coat the vegetables with a thin cothing of olive oil, but there shouldn't be a pool of oil in the bottom - that's not necessary.

Answer 6

Yes the meat itself will procude a little oil . the best and easiest way to make raost and veggies without all the oil and get more juice is to cook in crock pot (also known as slow cooker ) on low for a day and a half . Put a little water in the bottem of pot add your raost minced garlic and 1 whole onion cut in wedges . season as you would like . the next morning take out the onion addd your veggies and when your veggies are done serve .

Answer 7

no excess oil, just coat them with olive oil ,and your favourite spices.enjoy

Answer 8

No, unless the roast is really fatty and leaves excess in there.