— Melissa Bryant

So you can definitely do that. You can do a balsamic roasted, you know, uh, vegetable mix is um, absolutely, but it's definitely not going to be a ratio of, you can just always use balsamic vinegar in replacement of oil. You're gonna get a very, uh, unique flavor profile from balsamic vinegar. It's also gonna start to caramelize and add those natural sugars really quickly to those as well. Now salt and citrus not really kind of, you know, you don't switch those up too much. Uh, citrus helps to be able to bring out some of the brighter notes of vegetables and different foods where salt is going to kind of increase the, you know, the flavor profile of those as well. So those two don't quite interchange, um, as easily. But that being said, you can absolutely use citrus, um, to be able to cook with and not use the salt. If you're looking to be able to up the flavor, definitely try to use things like fresh herbs, um, and spices with those as well. Add the citrus if you want to. Um, you know, if you're, uh, again, if you're doing roasting you can, I would probably go with a vegetable stock or water. That's typically what I do. If I'm doing no oil roasting, um, you can, uh, the easiest probably way to do is just get a little spray bottle of water or uh, oil to be able to spray over them when they start to dry out too much. So just keep a good eye on them. So check on them every so often. Make sure that they're not getting too dry. Spritz them down a little bit of water or vegetable oil. If you wanna do the balsam vinegar, that's great. It's just definitely going to add a lot, um, a lot more flavor to it and you don't wanna do that for every time basically. So those would be my recommendations. You can also do the same thing with citrus, but you probably just wanna do a couple squeezes of citrus over the top and not keep going back with the citrus because it'll become pretty bitter after roasting for a while.