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Roasted vegetables

When making oven-roasted vegetables (think red onions, asparagus, mushrooms, peppers, zuke)...I usually just do olive oil, coarse salt and pepper. Have seen a bunch of recipes calling for vinegar, mustard etc. How do you do yours? Am I missing something, or is this a case of leaving well enough alone?

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  1. I use herbs sometimes, but not mustard or vinegar. My own inclination is to keep it simpler, and in that way, it's easier to use the roasted vegs in another dish as need be.

    1. The only thing I add besides olive oil, salt and pepper is granulated garlic powder. I have used chili powder especially on potato slices.

      1. It depends on what else I'm serving with it and how I'm using it but I've used mustard, balsamic vinegar, cumin, whole or chopped garlic, chopped onions, etc. I like to add some spice to sweet potatoes. And, of course, there's roasted parsley potatoes with fresh parsley.

        1. Occasionally I'll add a little bit of balsamic vinegar, or red chili flakes, but most of the time I do them the way you do. Nothing I've added has ever really seemed to improve the carmelized flavor of the veggies themselves, with one exception: I'll occasionally add some sesame oil to roasting broccoli or broccolini, halfway through the roasting time, and then hit it with a few drops of Tabasco or Frank's when it's done. Even that's not necessarily an improvement, though; just a deviation.

          6 Replies
          1. re: darklyglimmer

            Like the idea of sesame oil with broccoli...thanks

            1. re: mom22tots

              I find sesame works far better as a finishing oil rather than heating it. Try darklyg's way then try just drizzling the roasted broc. with the oil before serving and see which suits your taste better.

              1. re: Harters

                Like I said, I add the sesame oil halfway through cooking. In retrospect, though, I have no idea why I do it that way - maybe it changes the flavor of the caramelized broccoli bits ever so slightly? Dunno. I'll have to try your way and see if I'm missing a trick.

                I agree that sesame oil is generally better with less heat, though. Had an old roommate who thought she knew a lot about cooking; imagine my horror to come home one day and find her frying cubes of tofu in an inch and a half of sesame oil - in those days kind of a pricey ingredient for my budget!

                1. re: darklyglimmer

                  try sprinkling with sesame *seeds* halfway through, then drizzle with dark toasted sesame oil before serving.

                  or toss the broccoli with a mixture of tahini, soy or tamari, grated ginger, garlic, and sriracha before roasting. YUM.

                  1. re: goodhealthgourmet

                    Wow, GHG. That sounds fab. I'll give it a shot.

                    1. re: darklyglimmer

                      it really is delicious. let me know how it turns out for you!

          2. Usually just a little oil - by roasting I'm wanting to concentrate the flavour of the veg, not distract from it with other seasonings. Occasionally, though, a little herbes de provence depending on what it's going with. Or a little ground coriander and cayenne on butternut squash.

            1. My family loves roasted veggies, and we also keep them simple (olive oil, salt, and either black or red pepper). The only thing other than that I add is a splash of lemon juice.

              1. Oil, a mix of dry seasonings, a dash of soy sauce, and a dollop of chili oil.

                1. Potatoes/onions/green bells/garlic powder/salt&pepper/Rosemary/olive oil:
                  mixed in a bowl to toss and coat then on tray in 400* preheated oven 30-40 minutes.

                  1. Just did a big roasting pan full of broccoli and cauliflower, with 4 peeled but uncut garlic cloves. Good result--not too strong not too subtle.

                    I like cut yams roasted with onion. A little balsamic sprinkled on after cooking is good with that.

                    1. I often replace the salt and pepper with powdered ranch dressing or lemon pepper. If I use lemon pepper I sometimes finish the vegetables with fresh lemon juice while still in the hot pan. Not enough to make them soggy but just to flavor.

                      1. I usually roast asparagus with olive oil, S&P, balsamic, and red pepper flakes; and broccoli and cauliflower with curry powder.

                        1. I use a maple glaze over a roaster full of brussels sprouts, winter squash and root vegetables:

                          1/2 cup Unsalted Butter
                          1/2 cup Pure Maple Syrup
                          1/2 cup light brown sugar
                          1/2 cup pecan halves and pieces, toasted

                          Preheat oven to 450 degrees.

                          Toss Brussels sprouts, red onion, acorn squash, parsnips, and herbs in olive oil. Arrange on large baking sheet. Roast about 35 min until knife-tender. Season to taste with salt and pepper. Prepare glaze as vegetables roast.

                          Make glaze: In saucepan on MEDIUM-LOW, melt butter. Stir in maple syrup, brown sugar, and pecans. Remove vegetables from oven; drizzle with glaze. Return to oven. Roast 5-8 min. Garnish with parsley.

                          4 Replies
                          1. re: morwen

                            This sounds like dessert!! Is the glaze super-sweet?

                            1. re: mom22tots

                              It's sweet, but not overly so. The above recipe is for a big roaster full of vegetables and there's a lot left on the bottom of the roaster after the veg is scooped out. I often leave the brown sugar out or cut the recipe in half when I'm cooking for just the two of us. This glaze convinced the anti-Brussels sprouts faction in my family that sprouts can be good!

                              1. re: morwen

                                LOVE brussel sprouts...even naked ones!! But roasted in the oven takes them to a whole other level. I will definitely give this one a try. Thanks

                                1. re: mom22tots

                                  They're lovely roasted when you slice each of them several times - they get nutty and crisp.

                          2. I will often add cumin but I do love the simpleness of just oil, s&p.

                            1. I am always annoyed when a TV cook spreads vegetables on a sheet pan, drizzles them with oil and perhaps other seasonings, then tosses them with his/her hands. What a crappy method! It might not look pretty, but works a whole lot better to toss the vegetables and oil in a big bowl or in a plastic bag (I use a plastic grocery bag). More even coating that way.

                              2 Replies
                              1. re: greygarious

                                Agree wholeheartedly...I use a big bowl or a ziploc!

                                1. re: greygarious

                                  You're absolutely right - but I always do it on the tray so I don't have to find room in the dishwasher for another bowl! (Or use my eightieth Ziploc of the day - used to rewash them, but don't have the time these days.)

                                2. salt and pepper is generally my favorite combo, but a few things, i will alter...

                                  beets with rosemary sprigs... i nuke the beets to soften, then cut slits in them and stick rosemary sprigs deep into the slits.

                                  onion and carrots with cumin, coriander, and a dash of garlic powder.

                                  cabbage and onion with caraway

                                  as a side note, i've recently discovered roasted cilantro. i can't stand the stuff raw, but roasted it's not so bad...

                                  1. Like other people in here, I have different habits depending on the vegetable at hand. For sandwiches, roasted bell peppers of various colors, sliced zucchini and eggplant are the picks. They are roasted with only salt and olive oil, but afterward, i get a tupperware container and add red wine vinegar, lemon juice, pepper, parsley and crushed cloves of garlic. The peppers are skinned and sliced and everything is thrown in to marinate in the fridge. I scoop some out when needed. My favorite is a fat tuna fish sandwich with the roasted veg and alfalfa sprouts.

                                    1. I roast a huge pan of mixed vegetables (sometimes a little fruit too) weekly. Toss in a bowl with oil, sprinkle with spices. Lately I've been using a Moroccan blend.

                                      The roast vegetables are usually served as a side the first night. After that I choose various components from the leftovers and use them as a starting point for quick week night meals. At that point vinegar, sauces, etc. may be added. This method creates great depth of flavor very quickly in dishes!

                                      7 Replies
                                      1. re: meatn3

                                        We're classicists when it comes to roasted vegetables, with two major exceptions: I like to make a honey-mustard drizzle for roasting brussels sprouts and asparagus, and kosher salt-n-vinegar new potatoes

                                          1. re: darklyglimmer

                                            The salt and vinegar potatoes are so good with grilled fresh fish; sort of a breakout fish and chips type thingy. We serve 'em up w/ extra malt vinegar. And a lot of pepper and butter.

                                          2. re: mamachef

                                            They do sound fabulous...what's in the honey-mustand drizzle and do you add it during roasting or afterwards?

                                            1. re: mom22tots

                                              I combine 1/3 c. oil with a Heapin 2 T. of dijon and 1/4 cup honey and a good shake of sage or thyme, toss the vegies in it, and roast away. If you want, reserve a few T. of the marinade and drizzle when finished. Salt, cracked pepper. One unexpected trick is to toss in a splash of balsamic for balance and sweetness, and to saute pancetta with raisins and use them as a garnish for the sprouts or asparagus.

                                          3. re: meatn3

                                            I find this works well in my family.I just roast the vegis ( zuchini/bell peppers/oninons/broccoli/cauliflower/ eggplants etc) plain with out anything. and when I think they look done toss them in a mixture of oil ,lemon juice, salt , cumin pwd and chilli flakes, just cover the bowl for a few mins after that for them to absorb the flavor.

                                          4. Olive oil, salt, pepper and then, if appropriate, whatever fresh herbs might compliment or mirror the dish I'm serving the veggies with. Might be fresh thyme, rosemary, oregano, or basil stalks. I also have a small spritz bottle that I fill w fresh lemon juice and sometimes some fresh garlic juice as well. I use this to lightly spritz the veggies when I turn them and once again when they're finished in the oven. I find the lemon juice, which can even be diluted w some water, adds a brightness to the vegetables and its a nice compliment to the sweetness of the caramelization that takes place.

                                            8 Replies
                                            1. re: Breadcrumbs

                                              Love the idea of the spritz bottle...very clever!

                                              1. re: mom22tots

                                                a spritzer or mister is one of my favorite kitchen tools. great for oil, marinades, salad dressing, or just water for misting things during baking...i have several of them, each for a specific use, and it all started when i needed to come up with a way to ensure even distribution of the lime juice & spices on my chili-lime tortilla chips.

                                                1. re: goodhealthgourmet

                                                  Do you have problems w/ it clogging over time? Mine do after a few months. Even after cleaning, it doesn't work as well.

                                                  1. re: chowser

                                                    Hi chowser, I agree with you. I stopped using mine for oil for that very reason. I now just keep a small one on hand and only use if for juices, vinegars etc. I wash it right away and, haven't had a problem...yet!

                                                    1. re: Breadcrumbs

                                                      Good idea for the vinegar! I'm going to have to do that.

                                                    2. re: chowser

                                                      i haven't, guess i've been lucky. i wash them thoroughly after each use (i also take apart the nozzle to get in there), and i actually only still use two of the older Misto bottles. i think some of the newer ones are better. i confess, i LOVE the pricey one i picked up at Sur La Table earlier this year - maybe it's a matter of getting what you pay for?

                                                      1. re: goodhealthgourmet

                                                        You wash them after every spritz? I've never done that--only when the bottle is empty. I should give that a try. I've tried different ones.

                                                        1. re: chowser

                                                          aha, that may be the difference. i only fill the bottle with as much as i think i'll need for that particular use, and then i wash out the entire thing when i'm finished. never had a clogging problem that way.