Forums: April 2011 Kickstart Forum: Roasted Veggies
Created on: 04/25/11 11:15 AM Views: 917 Replies: 4
cch22 Joined: 09/08/10 Location: New York State Posts: 1000	Roasted Veggies Posted Monday, April 25, 2011 at 11:15 AM Hi All, So how do YOU roast veggies? and do they turn out the way people say??? I have seen so many recipes that say to coat veggies in oil and then stick them in a 400 degree oven for anywhere between 30-60 min. That doesn't give me what i am looking for. Either they are very well cooked and limp or overcooked and brown/black. So then there is the coat the pan & spray the veggies.. gee i do manage to dry out veggies and burn them. Nothing special there either. I am just not sure what the fuss is about, how they are supposed to turn out or if i really want roasted veggies. it does SOUND good..but so far that's about it. i like my veggies crisp tender. although for some dishes, they can't stand a lot of water.. i don't want dehydrated veggies, but getting out some water might be good when putting them on puff pastry for instance.. does anyone have a fool proof meathod and an explaination of how they REALLY turn out.. maybe what to look for to know they are done. I guess i was looking for brown on the outside,firm on the outside, and still moist & flavor-full on the inside.
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KarenMeyer Joined: 04/06/11 Posts: 18	RE: Roasted Veggies Posted Monday, April 25, 2011 at 12:45 PM I think 30-60 minutes is too long. I recently roasted broccoli at 425 degrees for 8 minutes. Before roasting, cook the broccoli in boiling water for 1 minute. Then drain and plunge into ice water. Drain again and place on a jelly roll pan coated with cooking spray. This recipe also comes with an oil/spice mix to toss the broccoli with after roasting. A recipe for roasted aparagus says to bake on a baking sheet at 400 degrees for 12 minutes and top with Balsamic browned butter. Roasted cauliflower, 400 degrees, 25 minutes. Hope this helps. Karen
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Bugsmom Joined: 09/13/10 Posts: 2072	RE: Roasted Veggies Posted Monday, April 25, 2011 at 1:01 PM One issue is usually that of mixing too-different veggies in the same pan. Roasting wedges of sweet potato takes a lot longer than roasting slices of zucchini. If you put them both on the same pan at the same time, either you'll have hard potatoes or limp burnt zucchini. If you need or want very different veggies together, either use multiple pans or add them at different times. For instance, maybe halfway through the sweet potato cooking time (about when you might flip/move them to avoid sticking), add the zucchini to the pan as well. Thus, it all finishes at the same time but they each get their own cooking time. And, for some veggies, it helps to either blanch them (as was mentioned - quick boiling water followed by icy plunge) or sprinkle lightly with salt and let them drain (works well for watery things like zucchini). That helps get the water out a bit before they cook so they get nice and toothsome not mushy. --Deb R
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Shadowheart Joined: 09/05/10 Posts: 83	RE: Roasted Veggies Posted Monday, April 25, 2011 at 4:49 PM Roasted veggies are our favorite and we eat them all summer long out of our garden. I usually mix whatever veggies are ready, make larger chunks of the quicker cooking, smaller pieces of the longer cooking vegetables. I spray the pan with Pam, add a little water, seasonings, drizzle very little olive oil over veggies and cook at 375 for about 40 minutes. I stir them a few times and they always turn out great. I've never had burnt or soggy results, can't wait for my garden to start producing again.
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Bugsmom Joined: 09/13/10 Posts: 2072	RE: Roasted Veggies Posted Monday, April 25, 2011 at 4:51 PM Shadowheart wrote: Roasted veggies are our favorite and we eat them all summer long out of our garden. I usually mix whatever veggies are ready, make larger chunks of the quicker cooking, smaller pieces of the longer cooking vegetables. I spray the pan with Pam, add a little water, seasonings, drizzle very little olive oil over veggies and cook at 375 for about 40 minutes. I stir them a few times and they always turn out great. I've never had burnt or soggy results, can't wait for my garden to start producing again. We're looking forward to also being able to grill the veggies instead of doing them in the oven. We've got some nice veggie trays for the grill so stuff doesn't fall through - bell pepper, zucchini, mushrooms, onions, tomato...mmmmm --Deb R
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