HOW TO PREPARE ROAST VEGETABLES • Stockland ✘ Jamie's Ministry of Food, episode 10 (2024)

FAQs

What should you do to vegetables before roasting them? ›

For foolproof delicious roasted vegetables every time is to season with salt and pepper and some garlic powder before roasting, but feel free to try out other dried herbs and spices too. Adding balsamic vinegar or another sauce is a great way to add flavor too.

When roasting vegetables, they sometimes burn before they get tender. Blanching veggies before roasting them allows them to caramelize a bit without burning.

One thing I have found invaluable about this cooking method is being able to prepare the vegetables well ahead, which gives you that organised feeling. They can be kept covered with clingfilm or in a sealed plastic bag in the fridge for 2-3 days, ready to be roasted when required.

Basic Roasted Vegetables

Combine vegetables and oil and toss until completely coated. Add in seasonings of choice (if using) and pinch salt/pepper. Place on a baking pan, stone, or foil lined cookie sheet in a single layer. Bake for 25-60 minutes, turning once during cooking.

General Roasting Times for Vegetables

Winter squash (butternut squash, acorn squash): 20 to 60 minutes. Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes. Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes. Thin vegetables (asparagus, green beans): 10 to 20 minutes.

Because salt draws moisture out of the food, season veggies just before roasting. Place vegetables hot side down when applicable. Ideally, roast different vegetables separately since they all cook at different times.

Generally, you don't cover vegetables when roasting them in the oven. Covering vegetables will steam them instead of browning them. However, covering with foil is a tried-and-true method for roasting garlic. To make tender (but not crispy) baked vegetables, season them and place them on the dull side of an 18×12-in.

This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.

Brining veggies or tossing them with salt before cooking is a simple and foolproof way to unleash more flavor.

Afraid so – although boiling or steaming your veg will kill off any bacteria, there's still the problem of pesticides, which can wash off the vegetables and hang around in the water while cooking. Thorough washing and drying with clean kitchen paper will help remove any pesticide traces.

Can I roast vegetables ahead of time and then reheat? ›

To make ahead, roast the vegetables just under the total cook time, until firm but not tender. The Brussels sprouts should be cooked through according to the recipe. Reheat the roasted vegetables in trays, covered with foil at 425 degrees F (220 degrees C) for 15 to 20 minutes.

Cook in steps: Cook the hardiest vegetables, like potatoes, first. Then add medium-length vegetables, like broccoli and Brussels sprouts, to the sheet pan, and cook until almost tender. Lastly, add quick-roasting vegetables like peppers and peas. Finish roasting everything all together.

Coat the vegetables generously with oil before roasting.

You can do this in a large bowl or right on the sheet pan. I usually drizzle and toss right on the sheet pan, so I have one less dish to wash. Porous vegetables like eggplant and mushrooms, might need a little more oil.

The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower. Cornstarch is commonly used to coat proteins like chicken or beef to achieve a crispy exterior, so why not use it with vegetables?

Try this technique for caramelized and tender veggies

Pre-cooking your vegetables before roasting them is the best way to make them caramelized, yet tender. You can either parboil your produce in water or stick to the single sheet pan prep and steam roast your veggies first, as recommended by Spoon University.

You don't need to soak or boil root vegetables before roasting them. Boiling dilutes the flavor and can leach nutrients from the vegetables into the liquid.