I don’t cook vegetables in the oven as often as I sauté them over the stove, but its possible health detriments (i.e. its smoking point) concern me.
It’s possible. But I’d rather die a year or two earlier than not be able to roast broccoli, brussel sprouts, and any other vegetable with olive oil. I just don’t use the good kind to roast, as all the fruity flavors evaporate away.
No extra virgin olive oil is actually the best. While it has a low smoke point, it’s more stable at high temps.
>Results showed that extra-virgin olive oil was the safest and most stable when heated to temperatures even higher than those commonly used for sautéing, deep-frying and baking. It produced the lowest quantity of polar compounds compared to the other oils tested. The runner up was coconut oil.The study also disproved the commonly held view that oil with a high smoke point is best suited for high-temperature cooking. In fact, an oil’s smoke point doesn’t indicate how it will perform when heated.
>https://www.drweil.com/diet-nutrition/cooking-cookware/does-high-heat-hurt-olive-oil/
This youtube has a bunch more sources in the noteshttps://www.youtube.com/watch?v=l_aFHrzSBrM
edit: Actual studyhttps://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf
Having recently done a lot of research trying to figure this out, I came to the same conclusion as above that olive oil is one of the better cooking oils even at high temps. While it does have a lower smoke point, it was widely assumed that once it reached its smoke point that’s when it would degrade, but when they actually studied it it did not prove to be true.
Sometimes I still use avocado oil just for fun, and in baking I choose avocado oil for the more neutral taste, but all other cooking I use EVOO.
If you want to mix it up a bit, try Macadamia oil. High smoke point, and it gives a slight nutty tone. I love it on veggies
Otherwise for higher heat and a neutral flavor avocado oil is the way to go.