When To Oil Your Roasted Vegetables For The Best Possible Flavor - Chowhound

Setting aside the bottle of oil and choosing to dry roast veggies instead can improve their flavor and texture. In an interview with Food & Wine, California chef Nick Balla acknowledges that there's nothing wrong with tossing vegetables in oil before popping them in the oven. Still, he considers dry roasting the best method as it draws out their natural and subtle flavors, from earthy notes in Brussels sprouts to…