I recently started roasting all my vegetables as opposed to stir frying. I've been using some really old toaster oven that i've had for many many years.
So when I roast my vegetables, I cut them up into small even pieces, drizzle plenty of canola oil, season, spread apart so that they are not touching, 500 degrees for 40 minutes and I get little caramelization, barely tender enough, and a bit wrinkly. Everytime I see them do it on tv, or see pictures of roasted vegetables, they are usually dark brown, some black edges, oily and caramalized.
My vegetables look nothing like that.
Is my toaster oven broken, or am I just doing it wrong?