Low Smoke Point: Olive oil can burn at high roasting temperatures, affecting taste.
Nutritional Loss: High heat degrades olive oil's healthy fats and antioxidants.
Alternative Oils Perform Better: Avocado or grapeseed oil is better for roasting at high heat.
Flavor Interference: Olive oil's strong flavor can overpower the natural sweetness of carrots.
– Health Concerns: Burned olive oil can release harmful free radicals. –
Uneven Cooking: Olive oil tends to pool rather than coat evenly.
Better Techniques Exist: Toss carrots in a light layer of butter or neutral oil for optimal roasting.