This was pretty good. No issue with the size or quality of the carrots and potatoes.
Also the other day I posted asking how people roast their veggies and this was so much better to me rather then thin slices. They keep their heat longer and still firm enough for my liking. 30 to 35 minutes at 425, also used avocado oil as someone else mentioned.
I pan fry my zucchini and squash similar, in thicker sticks instead of slices, pretty much same results as these carrots.
by joshyuaaa