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Can you guys help me figure out how to roast vegetables well? They always turn out horrible for me... following online instructions has gone no where for me.
The last thing I tried was cooking at 250, but to get them soft at all it'd take untold hours. At 1.5-2 hours I called it and turned up the temp and then they got dried out. When I try the normal like 375-425 they get shriveled before they seem done... :scratch:
could par boil them first i guess. thats what i do with potatoes. boil for about 4/5 mins.. then drain and put into a tray with hot oil.. then turn them and baste them regularly. other veg i guess could be adapted too. but there are plenty better cooks here than me
Funny enough potatoes are one I don't do.
Might work for some things pretty well, and keep them hydrated better. Thanks
Do you mean root vegetables? if so no real idea apart from parsnips- only take about 30/40 minutes at 190c (I tend to arrange them around a roasting chicken, as they get coated in oil/juices that way).
Otherwise we do tomato/sweet peppers/mushrooms/onion drizzled with olive oil and cloves of garlic for about half an hour at 200c, bit of a grind of black pepper and keep an eye on them. spoon hot olive oil infused with the garlic (from the baking tray) about half way through. We also put a few sprigs of Rosemary in, but don't eat them.
I still remember nagging my brother the first time I heated up a tin of tomato soup "is it ready yet?" (I think I was about 5 or 6). He gave me the best bit of advice I ever had about cooking - when you think it is ready to eat, it probably is:)
i par boil root veg first s it gives you a better final product imo. not tried with other more tender veg tho.. im guessing they whould just need a minute
I saw a tip from Nadia ,the Indian lady on BBC.
She had a jar of sun dried tomatoes , and she put some of the oil (maybe a tablespoon or so ,into a bag with some herbs ,salt and pepper ,and some sweet chilli sauce ,(I use Mango chutney ) and threw the carrots chunks and potatoes parsnips or whatever , and massaged it in ,then tipped them out on a tray and roasted them at 160-170 for a hour or 2 ,checking they dont dry out !
Yum yum
Yes, root vegetables primarily. But I often throw some onion in too.
I think the par boil makes a lot of sense. The best roasted carrots I ever had where soft all the way through, but no where near mush... a restaurant in town makes those. And aside from that the closest consistency I can think of is in dishes are that fairly wet.
Veggie Pizza using dough I made the other day.
Washed down with a drop of Argentinian Malbec.
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Coffee and Welsh Cakes for a late brekky today.
No, I didn’t eat all of them [emoji4]
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