As I was preparing some broccoli and cauliflower for dinner, I realized how much more effective it is to SHAKE than it is to STIR when you're trying to coat something.
Whether it's oven-roasted root veggies, broccoli and cauliflower, or baked potato wedges -- shake in a sealed container or bag rather than stirring in a bowl. The oil and seasonings will get dispersed much more evenly. I find that shaking especially helps the oil to thinly coat everything without being doused and dripping with grease.
Ready to spread onto my baking sheet and roast in the oven
If you do have to stir, make sure you use a bowl that's plenty big so you can toss everything easily together.
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