Roasted vegetables?!


Question: waht is the best way to prepare and cook roasted vegetables i have tried couple times never cooks right


Answers: waht is the best way to prepare and cook roasted vegetables i have tried couple times never cooks right

root vegetables roasties

Use regular potatoes, cut up in 1-inch pieces, if you can't find the baby potatoes or new potatoes.

INGREDIENTS:

1 stick (4 ounces) butter, melted
1 1/2 pounds baby potatoes, such as Baby Dutch, or new potatoes, about 1 1/2 to 2 inches in size, halved
2 small turnips, cut in 3/4-inch cubes, or use 1 medium rutabaga
1 cup baby carrots, larger ones halved
3 small cloves garlic, minced
3 green onions, sliced
1 heaping teaspoon dried parsley flakes, or 1 tablespoon fresh chopped
1/4 teaspoon dried leaf thyme, crumbled
1/2 to 1 teaspoon salt, or to taste
1/4 to 1/2 teaspoon freshly ground black pepper

PREPARATION:

Preheat oven to 375°.
In a 2 to 3-quart baking dish, toss vegetables and herbs with the melted butter. Bake for 45 minutes. Uncover and increase heat to 425°. Bake for another 15 to 20 minutes, stirring once, until vegetables are tender and lightly browned.
Serves 6 to 8.

Depends which vegetables. My favourite dish is roasted Mediterranean veg. I use Red and Yellow peppers, courgette, onion, and baby plum tomatoes (cherry tomatoes work too). I put them all in one roasting tin and drizzle some olive oil over the top and then sprinkle some basil. I then roast them at about gas mark 7 for 25-30 mins. They are delicious served with either steamed salmon or chicken.

I quarter the potatoes (number of potatoes depends on how many people you are serving), quarter the other veggies, whatever you like. Chop up about 5 cloves garlic. Put all veggies on a cookie sheet and coat with EVOO and sea salt. Make sure they are all coated well with oil. Roast at 425 for about an hour. Don't cover.

Almost anything vegetable can be roasted. Just drizzle olive oil over your veggie, season it with some Kosher salt and a touch of fresh black pepper, and pop it into a 425 degree oven until the vegetable begins to carmelize. Different veggies require different cooking times.

I like zucchini roasted. Cut in half lengthwise, and in half again. Cut crosswise into 1" pieces. Slice an onion thinly. Place all on a baking sheet, and drizzle with oil. Sprinkle with salt, pepper, and thyme. Bake at 425 for 25 minutes, stirring once halfway through cooking time.

Heat oven to 500.cut all vegetables to cook evenly..carrots cook slower so should be thinner, onions cook quicker so should be thicker.I cut all my vegetables up.coat with a bit of olive oil, sprinkle salt, pepper, and garlic powder.place in oven on top shelf and let cook till the potato's are done.(cut easily with a fork)

Heres how I do it and ive had no complaints yet so feel free to use it .
Veggies of choice are ususally, potatoes, carrots, celery, onion, or chipolini onions, Fennel and parsnips" rare"

Cut in to halfs or forths, depending on how big the veggie is. IF your using chipolini onions leave hole but peeled as they get so sweet

Season with a bit of olive oil, salt and pepper, I also use MrS Dash original seasoning. roast at 400 for 30-50 mins or til they get golden brown and carmelized.

let sit for 5 mins and serve

preheat oven to 375. chop vegetables into pieces that are all about the same size so they will cook evenly. place the pieces on a cookie sheet or roasting pan and drizzle with olive oil and season with salt and pepper and depending on what you're cooking you could use greek seasoning, italian seasoning, cajun seasoning.
roast in the oven for about 45 minutes.

Cut your vegetables into small cubes or strips, make sure the sizes of the chunks are relatively the same. Your oven must have been pre heated to for about 30 minutes, it must be very hot! ensure you use a foil tray. The fat you will use whether it be olive oil or animal fat should be sizzling hot - add the herbs, add the veg and lightly coat the vegetables, and then sprinkle salt over the veg - this is so that your veg will be crispy.

Mmmm, I just love roasted vegetables!! Generally, I wash the vegetables well, and I like them to be cut fairly chunky;
Courgettes,
Red Onions
Green Peppers,
Red Peppers,
Yellow Peppers,
Mushrooms,
Cherry Tomatoes.

I like to season them well, drizzle chilli infused olive oil over the veggies, and then pop in a hot oven for about fifteen minutes...just turning them over once. I find this gently roasts the vegetables, leaving them crunchy, not mushy!!

roast potatoes cooked with goose grease





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