Learn how to roast vegetables. Lisa Jervis, cofounder of Bitch magazine and author of Cook Food: A Manualfesto for Easy, Healthy, Local Eating, has a particular bias against mushy, flavorless vegetables that are more steamed than roasted.
For those of you asking for the cook time, I recommend 12 - 15 minutes at 500 degrees. Also, if you make a RU-vid video about cooking something and don't include the cooking time, YOU'RE DOING IT ALL WRONG.
Avoid garlic, all you end up with is vegetables that taste of nothing but garlic, fine if you like that but if you want to actually taste the vegetable give garlic a miss. A little salt is all you need.
Great points! One thing that I would add- Place the cut veggies in a gallon Ziplock bag. Add the oil to the bag and toss. This way your veggies are evenly coated and you don’t have pools of oil burning at high heat!
I don't season my vegetables directly on the pan. Doing it that way you'll use a LOT more oil in order to attempt coating every vegetable. A better idea is this: pour your seasoning, oil, etc. into a large mixing bowl, then whisk to incorporate. When mixed well, pour in all your chopped vegetables and then mix well to coat properly. Next, lightly oil your baking tray. Then, place your chopped and seasoned veges into the baking tray in a single layer.
Thanks for this video. Your tips were very helpful. My oven is limited to 250 Celsius (About 480F). I did everything you highlighted and cooked for 10 mins , then over turned the vegetables and continued cooking for another 15 minutes. The vegetables were definitely better than earlier and relished by all. Thank You again.
We are vegetarians and love roasted vegetables. I usually roast carrots, broccoli, zucchini, yellow squash, cauliflower, onions, and garlic, (sometimes potatoes, sometimes cabbage) and mushrooms. I roast vegetables after tossing them all in a large bowl with olive oil, salt, pepper and garlic powder. I roast them on a large sheet pan at about 450 degrees for approximately 20 minutes before adding the mushrooms and then another 5 to 10 minutes. The veggies come out with a nice caramelization and flavor. I can't imagine that roasting at 500 degrees for 15 minutes wouldn't make the vegetables too soft. We like a nice bite to our veggies without them being under cooked.
1:51 In my experience, 400F is still plenty hot for roasting. I can get em just as brown as shown, if not more so. Maybe 500 is ideal, but I'm just saying 400 works and won't set off your smoke alarms.
hawaiidispenser I’m a wannabe chef and in the restaurant kitchen we use a 500 degree oven but personally at home I’ve never turned it on past 400. Kinda scary, yeah I’ll keep mine at home around 400😂
I agree , especially if you intend to roast a joint of meat at the same time and , thereby, save fuel and have a big yummy Sunday roast without the hassle of boiling to death your veggies.
I put all of my veggies in a large bowl and add olive oil, toss. Then you can tell after a few tosses if you have enough oil. And 500 is REALLY HOT, yikes! I wouldn't recommend over 450 which is a standard roasting temp for veggies and I use it all of the time; start with 15 minute increments and stir and flip the veggies. I season with all kinds of different stuff, recently a Cajun seasoning. I'm roasting turnips, a rutabaga and green pepper right now. I LOOOOVE roasted cauliflower the most, that's later this week. Oil or not, you're not getting THAT much and at least it's olive oil and this is a great healthy way to get your veggies in.
Thank you thank you thank you really really really much. I never roasted veggies before. All the past time I did it horribly wrong by throwing in them in the oven with the chicken to bake; the taste and texture were not the best. Last week, I decided to roast veggies, and I sought youtube help. The first and only video I watched was yours. You taught me a skill for life. Now I am so addicted to roasted veggies and my friends who were over for lunch that day loved them as well. The taste is unbelievable. So much love from Iraqi American subscriber 😇🙏🏻🌹
I agree totally!!! I keep two shallow roasting trays for this job. I love adding crushed fennel seeds, or caraway and a sprinkle of garlic powder to them! I love to roast big chunks of red onion, and bulbs of garlic to the pan for using in other dishes!! I could eat a plate of roasted veggies on their own👏🤣 My Neff oven has a roasting fan setting and we use centigrade in UK...I do mine at 220C perfectly. I do parboil potatoes first and agitate with a fork..they roast a dream. You sure got a roasting too🙈🤭
what does it matter how she looks?! people of all sizes can cook...and frankly, her advice is spot on. my roasted vegetables always turn out wonderful and i followed her info pretty closely.
Yummy! I am pleased even though I made mine a little too salty. THANK YOU! I did asparagus and turnips with ghee (not oil) and served with kidney beans and a little ground flax on top. Yum. 😊 500°F 14 minutes.
a good tip from me would be to keep an eye on your vegetables. you literally can't go wrong! it's amazing what using a tiny bit of common sense can do for you in the kitchen
I have always used a half sheet tray since I started roasting vegetables at 10 years old! My roast vegetables very delicious. I learned 500° many many years ago from a woman's book who I can't recall the name of called roasting and everything in the book was roasted and everything was cooked at 500 degrees.
Cast iron skillet. 400 degrees oven. Salt and paprika and olive oil. Toss. Set timer for 35 minutes or they will BURN. Full cloves of garlic don't hurt!
Before putting my veggies in the oven, I put them in a bowl, and I always toss with olive oil, then add my S&P, different dried herbs, and plenty of crushed fresh garlic. My whole family are garlic lovers, so not only do we love the taste, we are a bit healthier for eating it too. Your veggies are also ready to be tossed beautifully with pasta or rice! So, so delicious!! 😊❤️ I want to say thanks for letting me know about roasting in 500 oven. I always did 425. I am looking forward to trying this way to do it!! Your explanation of why to do it makes total sense. 🙋🏻♀️😊
I wonder about using Olive Oil at 500 degrees. Isn't there some kind of toxic transformation that Olive Oil undergoes at high heat? In any case, most of the recipes recommend Olive Oil no matter what the temperature. I must be missing something.
@@ntakovacj3644 Same thinking here. I'm thinking you may not have much to worry about when it comes to BAKING vs pan-frying... because pan-frying is more direct heat, baking and roasting are more indirect heat, so they will heat up the oil much much slower. I think that's why baking at high temperatures is all good for the olive oil... it won't reach its smoke point as quickly as it will when pan-frying.
Lisa, Thanks to this video, I finally learned how to roast vegetables right! Cranked it up to 500 and got the results like restaurant quality! Perfectly crisp! also amazing flavors. In the future, I will lay down parchment paper - thanks to a comment down below. Oh yea, and I love your blackened baking sheets they're well-loved!
America's Test Kitchen puts the metal pan in the oven to get hot, Then adds the vegetables that have been oiled and seasoned. Otherwise, pretty much the same. Putting the veggies on the hot pan gives a wonderful sizzling head start!
F Amore , I roast my turkey at 500-525 until a golden brown; usually 40 minutes. Afterwards, I take it out, cover it and finish cooking it at 350.... been doing it for years. Always moist. I guess the secret is a clean oven so nothing burns
Temperature depends on your tastes. I like vegetables more lightly browned, so 400 would work better for that. Also, the bottom rack will brown vegetables nicely when they are in a glass pan. I like to use butter for its releasing properties.
To ensure even oil coverage, I pop the veggies, oil, spices into a plastic bag/container and rotate until all is covered! Mushrooms are divine this way too.
Great tips. We roast a lot of veggies. We do them in bulk so we end up using one metal pan per veggie and mixing them all together after they cook. Nothing like yummy veggies as a healthy side.
Thanks for the vid - I've never done it right until now. My roast veggies are a household fav now. A bit annoying reading some of these negative remarks... Can't help some people :/
Put your root vegetables in the oven ahead of 'softer' vegetables like mushrooms or broccoli. Putting them in all at once like the preset is not a good idea. Also check your oven's temperature as most ovens cook diffrently from oven to oven. At 500deg my veggies are burn on the outside and raw on the inside. Another neat tip is to bake the veggies first then will they still retain some crispness finished them off under the broiler.
Great tips; I had to figure out the cutting size of different vegetables bit through trial and error over the years.. (I gave up trying to roast and would come back to it and try again later..) I was still crowding the pan and using a deep, glass dish, but because what you say makes perfect sense, I will no longer do that. Thanks.
Most excellent. I’m so glad you explained this. I have been doing it wrong for years. Thank you for showing me how to do it!! Sorry, I can only click the ‘like’ button once.
Just use a wok. I've lived decades without it and someone got me a cheap, nonstick one as a present and it has changed my life. I haven't oven roasted veggies since. Dry 'roast' the longer to cook veggies, like root veggies or even broccoli, to cook off some moisture and bring up heat in the wok. Once it's nice and hot add some OO and minced garlic, quickly cooked veggies, and stir. It should start sizzling immediately. Stir and cook everything to doneness making sure your garlic doesn't burn. Add any finishing sauces or seasoning and plate. I love oven roasted veggies as well but wok is just superior. It tastes as good if not better, easier to clean afterwards, much more efficient way of cooking.
Thanks Lisa, easy to understand and follow. I've just followed your recommendations and my roasted pumpkin has turned out beautifully. Gees people can be rude in comments. You cook the vegetables until they are cooked. Don't you know how to look and smell? Stick a fork in the food- baked goods are done when fork comes out clean. Roasted items are roasted when fork goes in easily.
I use avocado oil (higher smoke point) and turn off oven after 20 minutes and leave veggies in another 10 minutes to finish cooking (seems to avoid smoke detector going off) - with oven light on to observe desired browning.
Thanks for that. I'm a novice at cooking so this has been very helpful. Just ignore the commentators with their pretentious sophistication. They operate at dizzying heights ;-).
If your pans have been able to return to the way they looked the day they were purchased, PLEASE SHARE YOUR METHOD! I can put all the elbow grease in the world on mine, as well as all the concoctions mentioned in the internet, and nothing. Brown, brown, brown.
Some of y'all clearly didn't watch the whole video... She gave cooking instructions toward the end. If you don't want to pay attention the whole way through then fine, but that isn't the fault of the person who made the video 🙄
I have to tell you that metal pans are like that. I own some at home and I clean them often. It's hard getting those marks off the pan. They're not like those glass ones.
Just for those wondering about the time, I normally do it 40 minutes total. - 20 minutes one side, then take out and flip the veges around - 10 more minutes, again flip it around to ensure even browning - final 10 minutes!
Thank You! Thank you! Thank you! I was “doing it all wrong quote and I didn’t even know it. I’ve tried roasting several times and ended up with much several times. Thank you so much!
i put the veggies in a tupperware with a lid first so as to be able to shake up with the olive oil and all seasoning to get an even distribution...best tasting vegetables i've ever had!
Roasting veggies is generally done in 400 to 450 degree ovens. Compare that to stir-frying in a wok - which when properly done requires extremely high heat (100,000 btu or more) that home stoves just do not even come close to having (20,000 btu at best for an expensive stove). Considering that, 500 degrees isn't all that high. Oil helps brown the veggies and keeps the veggies from drying out. Olive oil is also a natural mild laxative. 1 or 2 tbsp a day will keep you regular.
Well said.Aluminium is the way to alzheimers.Spend money on a good SS PAN WITH COPPER OUTSIDE.OR use cast iron -esp needed for vegan females to ensure a good iron supply.
Shake your chopped veggies with oil in a paper or plastic bag first, and you wont use as much oil. Some seasoning suggestions would have been nice. No?
Penny U robbed me by writing this before I cud get to it.xtremely sensible suggestion -U want well coated veggies but dont need to give the baking tray a hot oil bath! Add quartered red onions too
2 things. When chopping broccoli and cauliflower you need to slice all the way through the stem, but then pull apart the flower section. The second thing is the point about ensuring the oil gets into all the nooks and crannies is probably wrong. Just drizzle oil and roll around the sheet, dump veg in a single layer, then drizzle very lightly over the top, then season. I roast on the bottom rack of the oven and toss the veg 2-4 times
Great tips, thank you very much. I was cooking my vegies all wrong, do the throw away foil pans work also? (no cleanup and more time to send with your guests at a cookout)
IT WORKS! Well i saw this video yesterday and today i decided to try all these tips. Guess what. I made amazing vegetables for the first time! So delicious. I am very thankful for the tips, now i understand why it doesn`t work the previous times i tried doing it. My pumpkin and brokoli cubes turned out so delicious, that i couldn`t resist and ate the whole tray.
She said coat the vegetables in oil then put the oven up to 500 degrees. I wish she said which oil was best. I found out the hard way that olive oil, looks like the one in the video, has a lower smoke point than 500 degrees. At Nyu.edu it says it's about 420 degrees. The vegetables cooked fine and tasted great, except, when I opened the oven the smoke alarm went off. My roommate was not pleased.
I will have to disagree with some of this. I roast my veg's in a glass baking pan, in small pieces like described, seasoned and covered in oil. Bake at 220 Celsius for 30 minutes, then turn over, and bake for another 30 minutes on the top shelf in the oven. They come out perfect, crunchy and cooked through. If I roast broccoli I will cook it only for 30 minutes otherwise it will burn.....I do have a crappy little oven though
People are honestly getting upset just because this channel says "You are doing it all wrong." You all do realize they are not talking to you directly... and are simply offering good concepts on certain dishes/techniques that are commonly messed up? Damn, the human brain is weak.
She is spot on with this higher temperature shorter cooking time method. Don’t be shy with your oil and once the veggies are out, even my two year old loves them, I’m talking about cauliflower carrot and broccoli!
Way too much oil! Rub just 1 tablespoon of oil to your veg. salt and herbs as desired. Rosemary goes very well. Then line the large oven tray with baking paper, spread out the veg. in one layer and bake till golden. Cut your veg. a little larger, because they will shrink. I cut mine in sticks, or discs.
