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How to Roast Vegetables, Like a Boss
3.
How to Roast Vegetables, Like a Boss
How to Roast Vegetables, Like a Boss
Vegetables…. Ewwww
I said this as a kid, time and time again. Why? My mom always made frozen veggies on the stove top with water, ugh! Don’t get me wrong, my mom did her best. Fresh vegetables can be expensive and money was always tight growing up. But this was my introduction to vegetables as a child. Of course I hated them…
When I was in high school my grandfather and grandmother moved in for a while until they found an apartment. Good news for me, since my grandfather was an AMAZING cook. Seriously, the man had a gift.
He started cooking for the family and one night he made us roasted vegetables. I will never forget it as long as I live… I sat at the table ready to hate that broccoli with some sparse melted american cheese on top. I took some though, I had to.
I got smacked by the flavor fairy!
Holy shit, vegetables are amazing!!
Now I’m here like a door to door Jehovah’s Witness, but for roasted vegetables. Call me a Magical Vegetable Witness… to spread the good news of roasted vegetables.
I’m here to show you how to roast vegetables like a boss. I got a shit ton of tips and an awesome recipe for you too!
This is the recipe from my childhood, except I used real cheddar cheese, not that American crap.
THIS is how you get kids to not only eat their vegetables, but crave them!
1- Keep it Hot, Hot, Hot
The difference between making and roasting is mainly in the temperature. Baking usually takes place in an oven under 400º. Roasting usally takes place at 415º to 450º.
For me, I’ve roasted a lot from 415º then 420º, 425º and finally 450º. You can roast longer at 415º or 425º, but my best results take place at 450º. Higher temperatures result in more caramelization, which means more flavor.
Don’t be afraid to turn up the dial to 450º!
2- Lube Up Your Veggies
When roasting vegetables you want to make sure you use enough oil to get them crisp, but not too much and then ruin the whole healthy thing… I use about 1 tablespoon of extra virgin olive oil per large pan of roasted vegetables.
Importantly, I toss them in the oil, salt and pepper in a large bowl before I place the vegetables in a baking sheet. Why? This ensures that all vegetables are uniformly coated in oil, so the crisp and cook uniformly to each other. This makes a BIG difference.
3- Flip ‘Em Off
When roasting vegetables you want to make sure you turn them over half way through the cooking time. Don’t just leave them. You wanna see both sides get nice and caramelized!
4- Cookie Sheets Ain’t Just for Cookies
Cookie sheets are ideal for roasting vegetables. The high sides of a casserole dish may add steam to the vegetables while they cook making them less caramelized more more baked looking and tasting.
Break out them cookie sheets for something totally healthy!
5- Don’t Freestyle When Cutting Your Veggies
Make sure you cut your vegetables in uniform shapes and sizes, if you have thicker pieces, they will cook slower. To ensure all vegetables cook uniformly, they gotta be of uniform size. So for just this once… don’t be a rebel and make things different.
6- Be Patient
You wanna give those veggies at least 15 minutes before you even look at them, so be patient. Then give them a nice flip to ensure even roasting.
7- All Veggies are Different
Cook times vary according to the vegetable. Here are some examples or quick to slow roasters. Bear in mind the thicker the vegetable is cut, the longer it will take to cook. So if you cut a slow roaster into smaller pieces it will take less time to roast and vice versa.
Fast roasters
- Asparagus
- Corn
- Mushrooms
- Tomatoes
Medium roasting time
- Bell Peppers
- Broccoli
- Cauliflower
- Eggplant
- Fennel
- Onions
- Summer Squash
Slow Roasting (depending on size as well)
- Beets
- Carrots
- Onions
- Potatoes
- Sweet Potatoes
- Winter Squash
The Best Chicken Souvlaki
2016-01-13 08:41:05
Serves 6
Yes, this is the Best Chicken Souvlaki, I assure you, as a souvlaki obsessed half Greek!
Prep Time
1 hr 10 min
Cook Time
25 min
Ingredients
- For the Chicken
- 3 pounds of chicken, diced into 2 inch pieces
- 1 tablespoon sea salt
- 2 teaspoons freshly ground pepper
- 1/2 cup extra virgin olive oil
- 6 tablespoons freshly squeezed lemon juice
- 1 tablespoon dried oregano
- (optional: soaked wooden skewers to grill chicken- in Spring/Summer)
- For the Tzatziki (aka yogurt sauce)
- 1/2 seedless cucumber, peeled and grated
- 1 tablespoon sea salt
- 2 cups plain Greek yogurt*
- 3 cloves of garlic, peeled and mashed into a paste*
- 1/2 cup extra virgin olive oil (you can make due with 1/4 cup if you like)
- 1 tablespoon red wine vinegar
- 1 tablespoon minced fresh dill
- For the roasted vegetables
- 2 tablespoons extra virgin olive oil
- salt and freshly ground pepper (to taste)
- 2 orange bell peppers, halved and sliced
- 1 onion, halved and sliced
- 2 large tomatoes, halved and sliced
To make the yogurt sauce
- Drain the grated cucumber by pressing paper towels over the cucumber pretty damn hard, trying to drain as much water as possible. (Don't skip this step as your yogurt sauce will be runny and watery if you do.)
- Mix together the rest of the ingredients into a bowl.
- Make sauce 24 hours in advance for the best flavor and result.
To make the chicken
- Whisk together all chicken marinade ingredients in a large bowl.
- Add chicken, making sure all chicken is coated in marinade.
- Marinade for at least an hour or overnight.
2 options for cooking chicken
- Grill over medium heat, until cooked through, preferred method (about 5 minutes each side)
- Saute' in a skillet on medium heat until cooked through.
To make roasted vegetables
- Preheat oven to 450º
- In a large bowl, mix together all the ingredients for the roasted vegetables.
- Place on a large shallow pan and roast for 15 minutes.
- Turn over vegetables and roast another 10-15 minutes, until slightly browned.
To serve
- 6 large fluffy pitas or naan bread (toasted)
- Place roasted vegetables on top
- Then a generous amount of yogurt sauce
- Devour!
Notes
- I used 2% Greek yogurt, nonfat works just as well.
- Mortar and Pestal is the best tool for mashing garlic
- Don't let chicken marinade over 24 hours as chicken will start to cook chemically and become rubbery.
Adapted from "It's All Greek to me" By Debbie Metanopolis
Adapted from "It's All Greek to me" By Debbie Metanopolis
NY Foodgasm https://www.nyfoodgasm.com/
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This Post Has 6 Comments
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I think I’d like to try roasting broccoli and sweet potatoes together. I assume I should cut the potatoes into smaller pieces than the broccoli so they cook evenly. Yes? Have you tried this combo?
Broccoli doesn’t take very long so I would cut the sweet potatoes into cubes no larger than 1/2″ thick.
Thanks Sophia. Gonna try not to be afraid of a 450• oven!! LOL
Ain’t nothing to be afraid of girl… That’s where the magic happens! That’s what they say about your comfort zone… Once you leave it, life really begins.
Or in this case, caramelization! Mmmm ?
Thanks for this! We roasted veggies a few years ago while my husband was on a macrobiotic diet. I recently tried to get back in the habit realize now my oven wasn’t hot enough. Any suggestions for optimal sizes and times for rutabagas and turnips? Tossing w/oil and adding a smidgen cinnamon, curry, cumin, and/or turmeric is seriously yummy.
Hey Carol, so happy you stopped in! For rutabagas and turnips are pretty hard and dense. I would suggest cutting into pieces about 1/2″ in size and probably about 15 minutes on each side. They should be slightly browned.
PS- those spices sound fabulous girl!!
Any other questions… Feel free to ask anytime! ?