Will try, probably without convection which was browning them too fast and not getting to tender.

Also, preheat longer. It can take 30 minutes for a large 36" oven to fully come to temperature. Those quick preheat times that are advertised only use the air temp, not the full body soak temp.

I'd get a countertop oven for everyday use. A 36" oven is great when you're cooking big, but can take too long to preheat for practical things.

Also, do you have an oven thermometer? If not, it might not be as hot as it thinks it is.

Parsnips turned our better at 450 with 1 hour heatup and 27 min roasting time, but still not fluffy interior carmelized exterior we are used to. oven thermometer check is a good idea. Counter oven not big enough for vegetables. may need to eventually switch out microwave drawer for combi steam oven…same size. Had a gaggenau combi at old house that we loved but didnt roast veg in bc lacanche was awesome. But in the meantime, anyone ever addind 1-2 T of water when roasting to soften up veg?

Ugh, this is my big worry with going to a 36" range--our current oven in our old vintage range is only 24" and it is exceptional for things like this. I can't even fathom an hourlong preheat... Are there ranges in this size that do a better job of this? (I found a couple that have two ovens so that at least they're smaller, but neither fits a half sheet pan, which is a dealbreaker for us.) Is your Blue Star dual fuel or gas?

Range is all on propane. lacanche had gas stove top and electric oven. our Volnay fit quarter sheet pan and a 20lb turkey. it was 42” wide with 5 burners and a heating cabinet which we rarely used. missing it already but our new views are spectacular! i would never choose a 36” oven for this reason, but we have one and we will try and make it work.

What about par-boiling and draining before roasting? The best crispy roasted potatoes I make are boiled before being roasted.

Yeah, parboiling at least potatoes works, but that doesn't save dishes or time. Missing my Lacanche oven.

Parsnips this time of the year will be denser, and have less water in their cellular structure. Seasonal vegetables act differently out of storage than they do fresh, because of different moisture/sugar contents. I don’t think you can blame your results on just the oven. But a 36” oven cavity is huge. Which is why most here recommend a 36” range top and wall ovens over a 36” range.

Yeah, thats true, but we moved 70 moles north and so no real climate change or change to veggies. only thing different is oven. Wish the prior owners would have paired it with a combi rather than a drawer microwave.

Reporting back. Not especially loving the Blue Star. When you want a strong burn, they are great but on low they often blow out. Thoughts on this? We bought a countertop Breville which I'm using more than the 36" oven. Expect fall will be a bigger test since we roast more in fall/winter. Any tips on he convection in the Blue Star oven? It seems to brown too fast resulting in over browned exterior and undercooked interior on things like potatoes. Do you have a favorite temp/convection combo for roasting veg that works great for you?

I would experiment with parboiling the veggies first, either by steaming them a bit in a microwave, or by adding a little water to the baking sheet + covering with foil, then removing the foil for browning.

just a report back....roasted veg tend to turn out OK if we preheat oven for ~1 hour (ugh). We've had a lot of undercooked roasted veg in the past 6 months - life if busy and not always time to preheat as much as we need. have yet to try and steam cook first a bit but will try that, still extra work to get what used to be a quick 30 minute roast veg that tasted good. small ovens rock...36" ovens.....not so much.

update...we had a service call and they replaced the igniter. it heats up a big faster but not that much. roasted vegetables are still not tender. thought this thing would work better than it does.

The 36” is just too large for most everyday use. It has more space around the items, and the air moves differently. It just cannot produce the same results as a 30” electric oven.

Hu, Completely agree. And definitely not the same as our even smaller Lacanche ovens. Blech. Made roast cauliflower last night - 45 minutes to warm up oven and 55 minute roast. Oven still 25F lower than what we put it at. Probably not much more to say other than I would NEVER choose a 36" oven if roasting veggies is a priority.

FWIW, I've now been using the Blue Star for 1 year. I've found that crowding vegetables when cooking helps. I think they steam off a bit while they cook. Still would NEVER buy a range with a 36" oven. And not very enthusiastic about Blue Star given my experience with our Lacanche. The burners are great, but not any better than Lacanche IMO - can they go higher, probably, but the higher isn't really useful to my cooking. The broiler isn't even - much hotter in the back. I bought a small $300 Breville which does a much better job at veggies for the most part and is getting used a lot. If I had the money I'd swap out the BS for a Lacanche in an instant, but there are lots of things to do on the new home so I'll just live with this. It's good that I work from home so a 1 hour preheat isn't as big of a deal as I've had to be in the office.