Heretofore I roasted veges in olive oil, but I'd like to stop doing that. It's easy, because it's liquid at room temp, but I'd prefer not to heat it anymore and save it for salads. What oils are good for roasting (broccoli, cauliflower, brussels sprouts, potato, chicken)? With saturated fats, does it work best to liquify them first, or can they be dabbed about?
I know I should just experiment with this but wanted some tried/true ideas.