All ovens cook with both convection and radiant heat, but what makes a convection oven different is that it cooks by circulating heated air with a fan. Convection ovens can be used for baking or roasting; roasting vegetables in a convection oven produces crisp, uniformly browned vegetables. Most recipes are for regular ovens unless otherwise specified, but they can be adjusted for a convection oven, which cooks more quickly than a conventional oven. To adjust a recipe for cooking in a convection oven, reduce the heat by 25 degrees Fahrenheit, or shorten the cooking time by 25 percent, or both.
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Select vegetables recommended for cooking in a convection oven, such as squash, peppers, onions, potatoes, mushrooms, cauliflower and carrots.
Set the oven to 400 to 450 F.
Chop or cut the vegetables into bite-sized pieces, typically 3/4- to 1-inch chunks.
Place the chopped vegetables into a mixing bowl. Add olive oil and herbs or spices and mix thoroughly with a cooking spoon.
Place the coated vegetables in a single layer on a baking sheet.
Place the baking sheet in the oven; cook the vegetables for 10 minutes, then stir and cook for another 10 minutes.
Remove the baking sheet and vegetables from the convection oven. Place the vegetables on a serving platter and serve.