What is the best oil for roasting vegetables at high temperatures?

Question

Discover which oils stay stable and enhance flavor when roasting hot.

Answer 1

The best oil for roasting vegetables at high temperatures is one with a high smoke point and a relatively neutral flavor, such as avocado oil, grapeseed oil, canola oil, or light (not extra virgin) olive oil.

Detailed Explanation:

The smoke point of an oil is the temperature at which it begins to break down and produce smoke. Oils heated beyond their smoke point can impart a bitter flavor and produce undesirable compounds. Since roasting typically occurs at high temperatures (200-230°C / 400-450°F), choosing an oil with a high smoke point is essential.

• Avocado Oil: Very high smoke point (270°C / 520°F). Neutral flavor, excellent for high-heat roasting.
• Grapeseed Oil: High smoke point (216°C / 420°F). Very neutral flavor.
• Canola Oil: High smoke point (204°C / 400°F). Neutral flavor, widely available and affordable.
• Light Olive Oil: Higher smoke point (207°C / 405°F) than extra virgin olive oil. Good for roasting when you want a mild olive oil flavor without the risk of burning.
• Sunflower Oil / Safflower Oil: High smoke points (232°C / 450°F). Neutral flavor.

Avoid:

• Extra Virgin Olive Oil: While delicious for dressing, its smoke point is lower (160-190°C / 320-375°F) due to its impurities, making it prone to smoking and burning at high roasting temperatures, leading to bitter flavors.
• Butter: Very low smoke point. It will burn.

Pro Tip:

Always toss your vegetables with oil in a separate bowl before putting them on the hot baking sheet. This ensures an even coating and prevents uneven browning or sticking.