Roasting vegetables seems easy enough, right? Just chop ‘em up, toss ‘em in some kind of fat, put ‘em on a sheet pan, and throw them in the oven.
Basically, yes—but there are some specific things you should keep in mind to get crispy-yet-tender veggies. We asked senior associate editor Alison Roman to enumerate the most common mistakes people make when throwing their winter vegetables in the oven—and to explain how to avoid them.
1. Cut Your Veggies Any Which Way
“Cut your veggies the same size so they’ll evenly cook,” Roman advises. When roasting starchy vegetables like potatoes or squash, dicing them into 1 1/2″–2″ pieces will make sure they don’t cook too quickly or too slowly (more on that later). But when possible, Roman likes to roast smaller vegetables whole. “Carrots are so pretty when roasted whole,” she says. “And stalks of broccoli are great just split lengthwise when they’re roasted.”
“Cut your veggies the same size so they’ll evenly cook,” Roman advises. When roasting starchy vegetables like potatoes or squash, dicing them into 1 1/2″–2″ pieces will make sure they don’t cook too quickly or too slowly (more on that later). But when possible, Roman likes to roast smaller vegetables whole. “Carrots are so pretty when roasted whole,” she says. “And stalks of broccoli are great just split lengthwise when they’re roasted.”
2. Grease ‘Em All Up the Same
When you’re finished cutting them, make sure to give your veggies a coat of oil—but don’t assume they all need the same amount. “Vegetables with porous flesh, like mushrooms and eggplant, need a little more oil than, say, root vegetables,” Roman says. As a rule, she likes to use two tablespoons of olive oil per sheet pan of veggies, but add a bit more if you’re including something that sucks up moisture. Just don’t use too much—you don’t want your vegetables to turn out greasy. “Your vegetables should be a just little shiny, and evenly coated,” she says. And, of course: Season, season, season.
When you’re finished cutting them, make sure to give your veggies a coat of oil—but don’t assume they all need the same amount. “Vegetables with porous flesh, like mushrooms and eggplant, need a little more oil than, say, root vegetables,” Roman says. As a rule, she likes to use two tablespoons of olive oil per sheet pan of veggies, but add a bit more if you’re including something that sucks up moisture. Just don’t use too much—you don’t want your vegetables to turn out greasy. “Your vegetables should be a just little shiny, and evenly coated,” she says. And, of course: Season, season, season.
3. Use Any Old Oven-Safe Thingamabob
Although you can use a baking dish to roast your veggies, Roman suggests that a sheet pan is your best bet. “Vegetables have a high water content,” she explains. “When they cook and that water evaporates, the higher, curved sides of a baking dish will cause your vegetables to steam more than if they were on a flat surface with shallow sides.” Basically, your veggies might come out a bit mushier than you intended if you use a baking dish. Do this at your own risk.
Although you can use a baking dish to roast your veggies, Roman suggests that a sheet pan is your best bet. “Vegetables have a high water content,” she explains. “When they cook and that water evaporates, the higher, curved sides of a baking dish will cause your vegetables to steam more than if they were on a flat surface with shallow sides.” Basically, your veggies might come out a bit mushier than you intended if you use a baking dish. Do this at your own risk.
4. Crowd Your Pan
“Give your vegetables space!” Roman pleads. It’s the same deal as above: Your vegetables will give off steam while they cook, and they’ll turn out mushier if they’re all up in each other’s grills. Make sure there’s a little space between each piece, and they’ll brown and crisp up a lot better.
“Give your vegetables space!” Roman pleads. It’s the same deal as above: Your vegetables will give off steam while they cook, and they’ll turn out mushier if they’re all up in each other’s grills. Make sure there’s a little space between each piece, and they’ll brown and crisp up a lot better.
5. Low and Slow
It’s not a braise, y’all! “I roast my vegetables on a higher temperature, like 400–450 degrees,” Roman says. “That way, you get a nice caramelized and crispy outside, and a just-cooked-through inside.” But don’t go much lower than that. “If you roast them on too low a temperature, they won’t brown as nicely and get mushier.” If you’re into that kinda thing, go for it—but we’ll take crisp-caramelized veggies, thank you very much.
It’s not a braise, y’all! “I roast my vegetables on a higher temperature, like 400–450 degrees,” Roman says. “That way, you get a nice caramelized and crispy outside, and a just-cooked-through inside.” But don’t go much lower than that. “If you roast them on too low a temperature, they won’t brown as nicely and get mushier.” If you’re into that kinda thing, go for it—but we’ll take crisp-caramelized veggies, thank you very much.
6. Leave Them Alone
To ensure even cooking and browning, you’ve gotta give your vegetables a nice toss while it’s in the oven. “You don’t want one side of your vegetables to be super dark, and the other sides to have no color,” Roman says. You should be roasting your vegetables for 35-45 minutes; give them one or two stirs throughout.http://www.bonappetit.com/test-kitchen/common-mistakes/article/how-to-roast-vegetables
To ensure even cooking and browning, you’ve gotta give your vegetables a nice toss while it’s in the oven. “You don’t want one side of your vegetables to be super dark, and the other sides to have no color,” Roman says. You should be roasting your vegetables for 35-45 minutes; give them one or two stirs throughout.http://www.bonappetit.com/test-kitchen/common-mistakes/article/how-to-roast-vegetables
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