Friday, November 09, 2018

Using my Silpat Mats

Pumpkin, onions, potatoes, carrots, and fines herbs for roasted vegetable soup.
Cauliflower sprinkled with fennel seed and salt. 
I don’t bake cookies much so my amazon-brand silpat mats were on the shelf, unused, for a long time. Recently I tried using them for roasting vegetables. Results are great. I brush the veggies with oil, sprinkle with spice, and roast at 425º for around an hour. They don’t stick but they do get brown. And the cleanup is easy.
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8 comments:

  1. Jackie McGuinness11/10/2018 8:07 AM

    I've been lining my trays and tins with parchment paper recently for easy cleanup. But I should check out these mats.

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  2. Jeanie11/10/2018 8:56 AM

    Thanks for the tip. I haven't been using mine lately either. In fact, now I need to go on a hunt!

    ReplyDelete
  3. Claudia11/10/2018 11:03 AM

    I too have got at least one or two somewhere, but don't use. Parchment paper is so easy, and no cleanup at all.

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  4. Deb in Hawaii11/10/2018 12:02 PM

    Great idea! Mine sit around too so I'll try this. ;-)

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  5. Pattie @ Olla-Podrida11/11/2018 2:18 AM

    Why have I not thought of this? I probably roast vegetables five days a week, and go through a lot of heavy duty foil. Thanks for this great idea!

    ReplyDelete
  6. Marg11/12/2018 4:06 AM

    I don't have any silpat mats. Maybe I should rectify that!

    ReplyDelete
  7. Beth F11/13/2018 8:43 AM

    I usually use parchment -- because I don't have to wash them! But I agree the silpats work well for roasting.

    ReplyDelete
  8. Karen (Back Road Journal)11/17/2018 4:15 PM

    My silpat mats are very old and still going strong. I especially love them when making Christmas cookies.

    ReplyDelete

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