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Sep 8, 2010 09:06 AM

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.