I have literally made this 8 times now. I crave beets after this recipe and I didn't like beets. Very good. I did substitute the balsamic vinegar for apple cider because that's what I had.
Not my first time roasting veggies, I watched to renew my head. This was the perfect length. Happy you showed the whole process including how you cut the pieces, and suggestion to double the size of broccoli or cauliflower. Now I finally have another use for capers! That was an unexpected addition and normally I only use then in salmon cakes.
Some sources put the smoke point of olive oil somewhere around 374-405°F (190-207°C) (17). This makes it a safe choice for most cooking methods, including most pan frying. Extra virgin olive oil's smoke point is somewhere around 374-405°F (190-207°C). This makes it a good choice for most cooking methods
Great, easy, tasty dish. I add parsnips and sprinkle a balsamic, oil and lemon zest dressing before serving (make sure you use a quality balsamic) - really adds a great flavor if you're so inclined. Great tip about using oil on your hands peeling the beets - I had been boiling the beets to make peeling easier, but using a peeler is much more efficient (and far less messy).
Balsamic vinaigrette and balsamic vinegar are not interchangeable. Bals vinaigrette is a dressing made of balsamic vinegar and oil. Balsamic vinegar has no oil. So, if you use balsamic vinaigrette and then you add more EVOO, that's a lot of oil.
Yes that is correct. Sometimes when recording you don't realize you said the wrong thing until you see the replay and it is hard to make the corrections and I don't want to re-record. I try my best and I try to include a recipe with the directions that is more accurate than my recording slip ups. We all have slip ups from time to time. I just ask for grace : - )
Tips: Put olive oil on hands while peeling beets Salt your vegetables before baking Aluminum pan conducts heat better Don’t over crowd the pan Roast at higher temp like 400-450 otherwise baking not roasting Fresh parsley over roasted vegetables
It might look that way on the camera but it is not. Keep in mind that as they cook the shrink up leaving even more room. However you can place as many veggies as you would like based on your oven and sheet pans you have.
Hi, I am so sorry to hear that. I am thinking that maybe one the things that could have could have caused that is the type of sheet pan you used? If it is not a more thick durable one then it would not regulate the heat throughout the metal. If you do try this again, try to move the veggies around every 10 - 15 minutes so that they don't burn on the bottoms again. I hope this helps and again I am so sorry.
I just made this tonight: Hubby -loved- it!! I just chopped onions, carrots and potatoes (no beets, capers or parsley - ran out of olive oil so I used Sunflower oil) Made the glaze (dressing) roasted and served. Y-U-M-M !! Am SOOO going to make this for family, Thank you for a great and easy recipe!!
I am sorry to maybe ask a dumb question but, at 1.47 you are adding a liquid to your vegetables to coat them. Fine, but what is the content ? No reference to it in your ingredients list, and it doesn't appear to be olive oil alone. Later in your video, you add the dressing, as per the recipe details, and that 'I get'! Somewhat confused here - just a single guy, trying to learn! Peace.
Hi Anthony, Thank you for a great question and I apologize for the confusion. The liquid I use at 1.47 is the recipe "For the Dressing" which is listed below. It is the same dressing you see me adding later on. It was just the way my editor used images to have a visual for when I mentioned Tip Number 2. I hope that makes sense. Thank you so much for watching and wanting to learn how to cook! Lucia
Thanks for this wonderful recipe I only had beets but it was so delicious I substituted white vinegar with a little sugar for the balsamic vinegar. Very delicious 😋😍🙏🏾
Well, your family must love potatoes! You could definitely add as many potatoes as you like. Just remember to not crowd the pan. Since you guys are potato lovers, maybe a separate potato pan! 😉
I followed everything you said but 450 at 30 minutes they were done and a bit too much and my pan was a mess! I would put at 425 next time and use parchment as I usually do. Not really a fan of balsamic. I only used a lil but would rather have the natural taste and also no honey needed either. Just my experience. I was very disappointed. So beautiful going in but coning out after half her time, agh a bit too cooked! Just a warning!
Hi 🤗 I think the olive oil looks dark as a reflection off of the cutting board. The olive oil I use is a local extra virgin and is not as dark as in the video. I had to check out the video for you to double check but I do believe it is a reflection. Good eye!
Hi Todd, Yes you are correct in that there is "no sugar" in vinegar. A label may say "no sugar" or "zero calories" but according to the FDA, if a label makes the statement of "no sugar" or "sugar free" it means that no "table sugar" was added. In using balsamic vinegar, it is made from fermented grapes, which is a carbohydrate, and all carbs has some amount of sugar naturally in them - hence why grapes are sweet. That is what I was referring to in the "caramelization of the sugar" in the balsamic vinegar I was using. Thank you for asking this question. I enjoy your quest for knowledge in cooking! Lucia
Thank you! I used to always use this combo! I was wondering if you know how long the vegetables would last if they just stayed in the bowl uncooked in the fridge. Say if I wanted to prep it on a Monday but cook it up on a Thursday.
Hi Lili, Thanks for your question. The answer depends on the size of the veggies. A good rough estimate would be about 45 minutes. To ensure when they are cooked, pierce a fork into a couple of veggies and if the fork easily pierces the vegetable, then they are done. If there is still a bit of resistance, recheck every 10 minutes until done. Please let me know if you have any more questions!
Hi, thanks for the question. To answer your question, I used ¼ cup Olive Oil and 2 teaspoons Salt. With both of these amounts, you can adjust. The goal is to have enough oil to be able to lightly coat all the vegetables and to have enough salt that pleases your tastebuds. You can always take a bit of the raw veggies and add more or less salt. You can also add more salt after the dish is cooked. I hope this help you and you enjoy your roasted root vegetables. Thanks for watching! Lucia
Hi Jeri 🤗 The temperature is 425 degrees for 45 - 60 minutes depending on the size of the cut vegetables. I hope that helps. Let me know if you have any other questions.
It depends on the size of the cut vegetables and the type of vegetable. Anywhere from 30 - 60 minutes. But you can tell for sure when you can easily pierce a fork into the vegetables. I hope that helps ❣
Do not use baby carrots ☣️they have lots of sugar and they are stripped of the vitamins, eating carrots as nutrients but also it’s good for your eyes it’s important to eat carrots that are grown and they have a little earth in them so the soil from the earth 🌎 is also good yes you can wash them off clean but there is also many nutrients like potassium and vitamin K being stripped by eating those baby carrots eat regular farm fresh carrots even if you get them from the grocery store.
Hi Jamar, When you oven roast vegetables, the outside dries up while the insides, usually, are soft and creamy. My concern with the slow cooker is that there is a lot of moisture in a slow cooker and I think the veggies would become mushy. If you decide to try it in the slow cooker, I would love to hear your results. Thanks for your question! Lucia
Johnette, Thank you for your question. The roasting time will vary based on the cut size of the vegetables. If you can piece the tip of a fork into the vegetable, then it is cooked. A good estimate of time would be 45 - 60 minutes, again, depending on the size of the dice. Thanks, Lucia
Hi Lady Mma, thank you for your question. Sorry for the delay as I just got back from vacation. Regarding your question, the time will vary depending on the size of the vegetables. The smaller the cut, the less time to cook. That being said, I would say 45 minutes to 1 hour for larger cuts. I hope that helps 😊
as soon as you oiled your hands, started working with blades, and advised others to do the same, you lost me. That might be because I've witnessed a few really bad accidents caused by slippery hands. Blood pools on your food surface aren't the most appetising idea.
Hi Sarah, I totally can understand where you are coming from. Safety is always first when working in the kitchen. I also understand that accidents can happen. I once had a chef knife fall on my foot and it was a blood pool as well. I do like to share tips that can make things easier in the kitchen but never at the expense of injury. I hope everyone uses caution when working in the kitchen. Thank you for your feedback. I always enjoy hearing from my viewers. Take care till the next time we talk. Lucia
@@GreenOliveCooking well, you can't really say that you never do things at the risk of injury, because you did. So, you do. Anyway, there are safe kitchens out there for me to follow.
@@TheMugwump1 no, karen, you can keep that name for yourself. Trolls are so funny! Do you really think people are going to care what a karen troll like you says 🤣🤣🤣
@@sarahbrown5373 You cared obviously, since you replied within minutes. Maybe we need to add warnings to videos for people like you... Fire can burn you. Knives can cut you. Water is wet.
You never said how long you roast the vegetables and that's another thing I hate it when people call them veggies why can't you just call them vegetables
Hi Terry, Thank you for taking the time to send me a message regarding your concerns. I apologize if I was unclear about the time. The time will very depending on the type of vegetables you are roasting and how cooked you prefer. For the most part anywhere from 45 - 60 minutes is a good base. Regarding the word "veggies" believe it or not in the world of SEO (search engine optimization) which is what RU-vid uses for videos to get found, the word Veggies ranks higher than vegetables. I am assuming because it is less characters to type? I hope that give you a little more clarification on that but I agree, I like "vegetables" as well.
