Should I use parchment paper or aluminum foil for roasting vegetables?

Question

Compare foil vs. parchment for texture, cleanup, and browning.

Answer 1

For roasting vegetables, parchment paper is generally superior to aluminum foil as it provides a truly non-stick surface and helps promote even browning without the risk of vegetables adhering to the pan.

Detailed Explanation:

Both parchment paper and aluminum foil can be used for roasting, but they have different properties and benefits:

• Parchment Paper:
  • Non-Stick: This is its biggest advantage. Vegetables, especially those prone to sticking (like potatoes, sweet potatoes, or anything with a lot of natural sugar), will release easily from parchment paper.
  • Even Browning: It promotes more even browning on the bottom of the vegetables because it allows heat to conduct more uniformly.
  • Easy Cleanup: Practically eliminates the need for scrubbing the baking sheet.
  • No Chemical Reaction: It's inert and won't react with acidic foods.
  • Heat Limit: Most parchment papers are oven-safe up to 215-230°C (420-450°F), which is sufficient for most roasting. Check the box for specifics.
  • Recommendation: Highly recommended for most roasted vegetables, especially if you want crispy, non-stuck results.
• Aluminum Foil:
  • Conducts Heat: Aluminum foil conducts heat very well, potentially leading to faster browning on the bottom. However, this can sometimes lead to uneven or excessive browning/burning, especially with sugary vegetables.
  • Sticking Risk: Vegetables can often stick to aluminum foil, even when oiled, especially if there's any residual moisture.
  • Potential Reactions: Acidic foods (like tomatoes or lemon juice) can react with aluminum foil, potentially giving food a metallic taste.
  • Less Easy Cleanup: While it covers the pan, vegetables sticking to it can make it less 'easy cleanup' than parchment.
  • Recommendation: Use if you run out of parchment paper, but be more vigilant about turning vegetables and consider oiling the foil directly. It's better for wrapping or covering dishes where browning isn't the primary goal.

Pro Tip:

Always use the dull side of aluminum foil facing the food, as the shinier side is slightly more reflective, but the difference is minimal.