Roasted Vegetables – All Flavor
When I say the word “vegetables”, what’s the very first thing that comes to mind?
Memories of boiled, bland vegetables plague many a childhood. At least they did in my neighborhood. Too many times have over-boiled cabbages soured the kitchen, mushy peas plopped on plates and sulfurous broccoli that’s so soggy it could whip a limp noodle has terrorized a child in their sleep.
Don’t get me wrong. I’m not saying that boiling vegetables shouldn’t happen. Indeed, boiling vegetables has a place in the kitchen for sure. Whether that be to blanch cauliflower before chucking it on the BBQ or cooking asparagus until it’s just fork tender and then drained, submerged in ice water (to preserve the crispness and brilliant green color), and then chucked back in the hot pan with a squeeze of fresh lemon juice and a shaving of grainy Parmesan Reggiano cheese. Oh yes, boiling has a legitimate place in my kitchen.
But when you want to impart maximum flavor into a dish of vegetables, there are two things you can do to really turn what’s normally the second-thought side dish into the star of the show. I call these “Wow Moments” – when a food experience causes a visceral, pleasure based reaction that’s both inspiring and surprising.
First, begin with the freshest, most local and seasonal produce available. The flavor of just picked vegetables – as opposed to week old vegetables which is often the case for much store bought produce – is life changing.
Second (and the main reason for this blog post), I suggest you roast those babies on the highest temperature possible to assertively add color, texture, flavor and ultimately, enjoyment. When it comes to roasting, a carrot is not just a carrot, a beet not just a beet. Nay, even roasted potatoes take on a whole new flavor dimension when roasted. The outsides get caramelized and dark while the insides maintain a soft, tender texture – perfect for just about any dish: Steak, chicken, pasta or even use the leftovers for weekend omelets!
When it comes to roasting properly, there are just a 5 simple tips to keep in mind to ensure roasted vegetables success:
- Make sure your oven is cranked up somewhere between 425 – 450 degrees F. Any lower, and you’ll simply bake them and will end up with either not enough color on the outside and/or a mushy inside.
- Keep the vegetables cut all the same size to ensure they roast evenly.
- Arrange the vegetables in a single layer in the pan to make sure they have enough room to breathe. If you pile them on top of each other, they will steam, not roast.
- Douse in a good helping of olive oil and coarse salt and pepper. This will help with coloring and give them a good dose of flavor.
- Lastly, think finish! Complete with a light drizzle of good quality olive oil, balsamic reduction or even a creamy oozy cheese or some lemon juice before serving. Fresh herbs can also accent roasted vegetables. Presentation, while second to taste, is important. After all, people eat with their eyes before they eat with their mouths, right?
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What’s your favorite vegetable to roast? Any tips we should know? Do you have a pressing culinary question? Let us know all about it in the comments or on Facebook.
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