See those two sets of veg? I should have let them roast longer. When you're roasting vegetables to make the peeling happen, please take the time and let the skins completely get ballooned away from the flesh of the veg. This makes it so that the skin comes off easily, and the vegetable get a lovely roasty flavour.
I was impatient, and pulled them out when I saw most of the skin ballooning out. Bad idea. It took a herculean effort to wrest the skin from the veg. It was ridiculous. Please learn from my mistake, and let them go for as long as they need, turning the pan (or the veg) as necessary so that they get cooked evenly.
Why can't they be like the mushrooms, which roasted up beautifully?
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