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Essential Tips, Steps and Seasonings for Perfectly Roasted Vegetables

The secret for perfect tasting vegetables is ROASTING! 

Roasting makes vegetables tender on the inside, crisp on the outside, and the most importantly thing about roasting vegetables is that it brings out their natural sweetness.
Roasting is the key to making people love them, even the most unpopular of vegetables, like turnips and brussels sprouts will make your most picky food eater a loving fan of veggies!
The best thing about roasting vegetables is how quick and hands-off the process is as much of the preparation can be done ahead of time.
Roasting should be done in a very hot oven, no lower than 475°F.  Many vegetables roast quickly within 15 to 20 minutes and they can brown nicely on the outside by the time they become tender inside.
When roasting vegetables they should be cut and/or cubed the same size.  Equal sizing ensures that your vegetables will roast and brown in the same amount of time and you do not end up with over roasted or under roasted vegetables.

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Roasted vegetables tend to stick to the pan if you have not generously coated or lined the pan with a sheet of parchment paper.  This will allow you from having to pry stuck vegetables off the baking sheet leaving the tasty brown bottoms (the best part!) unable to enjoy.
If you like your vegetables brown and extra crispy, place as many of them near the edge of the pan. And since all ovens are different, begin checking for doneness at the early end of the suggested cooking time.

 

Elevate Flavor with Seasoning!

 

        

       

        

 

Timing Is Everything!

25-30 minutes is the ideal roasting time for:

  • Asparagus – Make sure they are trimmed; They will come out tender, but crispy
  • Broccoli - Cut into florets; refrain from stirring until the edges are crispy and the stems are crisp
  • Brussels Sprouts - Trim off the bottom of the core, pull off any yellow outer leaves and place flat side down in the pan.
  • Carrots – Make sure you cut your pieces large as they will shrink while roasting; peal and cut in half or simply keep them whole.
  • Cauliflower – Remove the stem and the florets will naturally fall apart. You can break large florets down into smaller, bite-sized florets with a knife. Use the tip of your knife like a wedge to cut away the smaller florets growing off the sides.
  • Cherry Tomatoes – Leave them whole so they can burst and release their juices for an extra layer of seasoning.
  • Eggplant - Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise in half to make two shorter quarters. Make sure they are patted dry and place them on baking sheet with the skin side down.
  • Mushrooms – If large, cut them in half, otherwise leave them whole.
  • Onions - Cut into wedges and place cut side down.
  • Sweet Potatoes - Shop for sweet potatoes with smooth skin and are firm, avoiding any with soft spots, rinse and scrub under cold water and cut into eighths.

35-45 minutes is the ideal roasting time for:

  • Acorn Squash - Cut each acorn squash in half lengthwise and scoop out seeds. For faster cooking time, cut into quarters or into half-moons. If you choose, use a sharp knife cut the skin off and a smaller knife to get in the ridges.
  • Butternut Squash - You can microwave for 2-3 minutes to make peeling easy to remove, however, when roasting you can leave the skin on as it is edible and gets softer when baked. Arrange in one layer and turn once with a metal spatula when tender.
  • Fennel - Halve bulbs lengthwise; slice lengthwise into 1/2-inch-thick pieces. The white bulb and bright green fronds have a gentle, slightly sweet anise flavor. The stalks of fennel are tough and usually not eaten. Look for crisp, clean bulbs without brown spots or blemishes
  • New or Red Potatoes - You do not need to peel, just rinse to remove any dirt and cook whole or cut into large chunks. Parboil in boiling salted water for 5 minutes will help the roasting process.
  • Parsnips - Young, small parsnips do not need to be peeled, just scrubbed clean and kept whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.
  • Russet Potatoes - Cut the potatoes in half or quarters and lay cut side down on pan.
  • Shallots - Remove papery outer skin from shallot. Cut off root end; discard. Place a shallot on cutting Turn shallot and cut crosswise to root end.

 

Once you've mastered the technique of roasting we recommend making big batches each time and saving them for different meals!

View all different types of meals and recipes "CLICK HERE

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