Olive Oil question
Every recipe online says to coat your veggies with olive oil and salt before sticking them into a 400 degree oven. I was doing just that and they tasted great. Then I read that olive oil should never be heated, especially high heat because it oxidizes. Can't tell that from the taste. I used avocado oil next batch and meh, not so great. I will season more next time I guess. How do you roast veggies?