The secret for perfect tasting vegetables is ROASTING!
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!
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