Here are three secrets to roasting vegetables perfectly every time:
1. Make sure you cut the vegetables into equal-size pieces. That way they’ll all cook at the same rate.
2. Spread the vegetables evenly on your baking sheet or roasting pan so they don’t touch. Crowded vegetables just create extra moisture and steam in the pan. (When in doubt, use two pans.)
3. Stir once or twice while cooking so the vegetables get nicely browned on all sides.
Our vegetable-roasting guide gives prep instructions for our favorite fall vegetables for roasting, but experiment with others as well. You can even mix and match vegetables—just make sure they have similar cooking times, or get ones with longer cooking times going first then add other vegetables accordingly. Don’t throw out your steamer basket just yet, but you might find yourself cranking up your oven more often.
If I’m feeling particularly ambitious, I stir some herbs or spices in with the vegetables. Here are 4 delicious flavor combinations to try:
Spicy Chipotle Roasted Potatoes—Roasted potatoes get a spicy, smoky flavor when tossed with ground chipotle peppers. If you like potato skins, just scrub the potatoes and leave the skins on—they add fiber and great texture.
Lemon-Herb Roasted Beets—We love how roasting brings out the sweet flavor of beets. Golden beets look especially pretty when tossed with the fresh herb and lemon seasoning mix, but any type of beets will work in this recipe. If you’re a lemon lover, be sure to add the squeeze of fresh lemon juice after the beets are roasted.
Roasted Root Vegetables with Chermoula—Here, a medley
of root vegetables and winter squash are roasted with chermoula
(also spelled charmoula), a quintessential Moroccan spice
combination. (Any combination will work in this dish; start with
about 12 cups of peeled vegetable pieces.) Be sure to peel turnips
well; their skin is thicker and more fibrous than that of other
root vegetables.
Chile-Garlic Roasted Sweet Potatoes (recipe below)—Give ordinary roasted sweet potatoes a big flavor boost with this quick, Asian-inspired seasoning mix.
1 1/2 pounds sweet potatoes, scrubbed (and peeled, if desired),
cut into 1-inch wedges or pieces
4 teaspoons extra-virgin olive oil or canola oil
1 tablespoon chile-garlic sauce (see Note)
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon ground white pepper
1. Position rack in lower third of oven; preheat to 450°F.
2. Combine oil, chile-garlic sauce, soy sauce and white pepper in a
large bowl. Add sweet potatoes; toss to coat with the seasoning
mixture.
3. Spread the potatoes evenly on a rimmed baking sheet.
4. Roast, stirring once or twice, until the potatoes are tender and
browned, 20 to 25 minutes.
Makes 4 servings, about 3/4 cup each.
Per serving: 177 calories; 5 g fat (1 g sat, 4 g mono); 0 mg
cholesterol; 31 g carbohydrate; 3 g protein; 5 g fiber; 348 mg
sodium; 586 mg potassium.
Nutrition bonus: Vitamin A (160% daily value), Vitamin C (40% dv),
Potassium (17% dv).
Note: Chile-garlic sauce (also labeled chili-garlic sauce, or
paste) is a blend of ground chiles, garlic and vinegar. It can be
found in the Asian section of large supermarkets and will keep for
up to 1 year in the refrigerator.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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