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.

If you do have to stir, make sure you use a bowl that's plenty big so you can toss everything easily together.

Related:

Tips for using silicone baking mats (I love mine!)
6 Tips for perfect oven-roasted veggies

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