Roasting veggies - how to avoid blackening

I roasted a rack of lamb tonight - 450°F for around 25 minutes -and some carrots and Brussels sprouts at the same time. The veggies were marinated in olive oil, salt, pepper, and garlic powder on a sheet pan lined with aluminum foil. Both were delicious, but the veggies blackened badly on the under side.

Is there a better way to do this to avoid the blackening, or should I have simply turned them a few times while roasting?

Might want to leave out the garlic powder. It tends to blacken everything on/under the grill.

My guess is that turning once would have avoided the problem. Hopefully it was all tasty anyway!

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Ha! I actually look for a degree of blackening. But, yes, turning veggies will create a more even coloring.

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I would recommend preparing the veg to your liking and then wrapping in foil loosely, move to cooler side of your fire and then focus on the protein. I do this all the time with veg, bread and sauce.