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Reply to "Roasting veggies in Dutch oven"
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[quote=Anonymous]400 is the right temp. How long depends on how many vegetables, which ones, how thickly sliced, how densely packed. I'd look for a recipe online, or plan on spending a lot of time flipping them and tasting them every 15 min. Could be anywhere from 30 to 90 minutes, depending. (If you're winging it, start early. You'd rather have them ready early, in which case you can just turn the oven down to 200 pr 180 and let them stay warm. If they're late, you have no choice but to wait them out. The other options are serve them al dente, or microwave them and ruin them--not really options.) If you're like my DW and you like easy cleanup and pristine pans, use parchment paper (in addition to the oil). If you're like me and don't care, just toss with oil. [/quote]
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