I find avo holds up to heat much better than olive. I can take avo up to 450, but stay below 375 with olive. I roast veggies with poultry. Preheat the cast iron to 425 and that chicken skin gets nice and crispy. At the flip on the thighs (~20 mins), I start adding garlic, onion, potatoes, turnips, Brussel sprouts, radishes, ... well pretty much all the root veg. Jalapeno chili's, mushrooms, and broccoli or cauliflower I toss over the top closer to finish. I play with textures by adding veggies at different points of the protein cook which is interesting.

I've perfected a medium onion chopped in half then roasted ~425 in cast iron. Lay the onion flat side down in the oil with some seasoning. I find a good Indian style garam masala works about perfect with the sweetness of the onion but it's great with simply S&P or what ever flavor you are in the mood. I caramelize the onion bottom and create a sweet slight crunch where the inner layers are just starting to turn translucent. If you do it right, you'll understand cuz it's wonderful.

Sometimes I'll de-case and crumble sausage or chopped bacon instead of adding oil with a dry protein. It's honestly better, but I like to keep that as a reward for milestones. The garam masala works really well with a coconut oil too. You have to adjust temps down for it. But I've found a CBD coconut which makes me feel pretty relaxed a couple hours after eating.