— Jenna Burkman

Well, you know, uh, if you're, you're having a hard time getting things to stick, you can always add flavor after they are cooked, you know, via a quick toss in some sort of a sauce, uh, that you have created that suits your requirements. Okay? And, you know, I like that approach. That's what's, uh, what I, um, always used in restaurants, uh, whenever I had to, to do some, um, batch cooking for, uh, banquets. Uh, it was, uh, easiest to, uh, to cook those in one step, right? The control was, uh, you know, was easier. And then once they came out, you know, I had a, an herb and spice, um, uh, and fat in, in my case, uh, mixture that I tossed them in, and then it was ready to be served. Uh, and so, um, you know, otherwise you can always try to, uh, you know, toss them, uh, in, in water just to, to moisturize the surface and then sprinkle some, uh, spices and then drop the veg in the oven and see how that works for you. It's all gonna be about your experimentation to find a result that you like. Okay? Um, you know, in most cooking scenarios, there's more than one possibility. In other words, there isn't a single best, uh, there's only a best for you. And, uh, it requires your practice to find that best way forward. Okay? But, uh, giving you a couple of things to think about.