HOME > Chowhound > Home Cooking >

Discussion

Roasting Vegetables ~ any new tricks ?

So I bought a new Staub 12" roaster dish yesterday,
and I am planning to try some roasted veggies tonight.

I have on hand a few small carrots, small red potatoes and would pick up anything else
that is recommended today :-)
Parsnips ? Sweet Potato ?

What I am looking for is a tender vegetable with a nice caramelized crust.
Does anyone have any tips or tricks for me?
Oven temp ? Timing ?

Any answers much appreciated, thanks !!!

I will be serving either goulash or pork chops, haven't decided yet.
In case it matters.......

  1. Click to Upload a photo (10 MB limit)
Delete
  1. My favorite combination is carrots, red onion cut in wedges, brussel sprouts, cauliflower. Toss with a bit of olive oil, salt, pepper and roast on 400 for 45 minutes to an hour (I like mine a little well done). Parsnips are good in there too.

    1. partial to cubed celery root, whole shallots, and fennel in with your regulars. small red potatoes are best. some melted butter and vermouth over all. salt & pepper. . roasting pan. oven 350 to 400. cover pan with foil for 20 minutes or so to cook through, uncover and cook until carmelized to your preference, 30 to 40. sorry, this is the way i cook.

      1. I adore roasted brussel sprouts with evoo and balsamic.

        10 Replies
        1. re: monavano

          When you roast the sprouts, do you coat with the balsamic early on, or toss with it at the end of cooking time?

          1. re: erica

            I toss the BS's with olive oil s&p and roast 10 mins or so and then toss with a maple sherry vinaigrette and some minced fresh garlic after I remove from the oven. We eat them like candy - even the kids.

            1. re: erica

              I coat with balsamic from the get-go. I slice in half, toss with s&p, evoo and balsamic and arrange cut side down so they caramelize.

              1. re: monavano

                I add balsamic and pomegranate molassas to brussel sprouts

                1. re: cheesecake17

                  +1 on the pomegranite! I've got pom balsamic and add that to maple syrup for my glaze.

                  1. re: monavano

                    Wow those all sound great! So Monavano, you add the maple syrup at the start of roasting?

                    I always make extra b. sprouts cause I like them room temperature as a snack the next day. Cauliflower, too.

                    1. re: erica

                      Wow, me too! I eat them out of the fridge. I try to make enough for another side dish for dinner, but eat them all myself.
                      I toss everything at the beginning and let the sugars do their thang ;-) More balsamic, a touch of syrup.

                    2. re: monavano

                      I've used maple syrup when sauteeing shredded brussels, but now I'll try it when roasting.

                      A friend sent me a recipe for braised brussels with apples and pears.. planning on trying it this week

                      1. re: cheesecake17

                        If you like your friend's recipe, maybe you could share it with us? It sounds really good!

                        1. re: The Librarian

                          I liked the recipe.. I changed it a bit because the recipe did not call for salt and pepper. The cooking times in the recipe were too short. Here's what I did-

                          Halve 2 lbs of brussel sprouts and brown in olive oil cut side down
                          Add a splash of water so that sprouts start to cook through (I added this part)
                          Add one cubed apple (used granny smith) and one diced pear (used comice), salt, pepper, splash of apple cider (recipe called for 1 cup- I used about 1/2 cup).
                          Cook until liquid has reduced and sprouts are tender.

                          We really liked it.. maybe next time I would saute some shallots first.

            2. It drives me nuts when I see recipes or TV chefs calling for putting oil on a sheet pan, then adding the vegetables and tossing them there. That oil is NEVER going to get evenly distributed.
              Drizzle oil and a little soy sauce over vegetables in a deep bowl and stir gently with a rubber spatula or, better yet, massage the oil/soy and veg together in a plastic bag (I use a grocery bag).

              Goulash has nice gravy and should be served over noodles or mashed potato. Pork chops are perfect with roasted vegetables and if that's going to be your protein, sweet potato would be great. I'd go for brussels sprouts or cauliflower too. With carrots and sweet potatoes both orange, you need something with contrasting color. Chunks of onion, of course, and I would add wedges of a firm apple variety half-way through the roasting.

              9 Replies
              1. re: greygarious

                Hope this isn't too far off topic. Greygarious, I,too, like to use the bag method for oiling the vegetables. I've been thinking lately to use a zip freezer bag and stash it in the freezer between uses. Do you think that would work? I hate to use a bag once, and it's such a pain to wash oil out of the bag to reuse.

                1. re: nemo

                  I think this would work for some time, probably a couple months. I reuse a bag to store frozen bananas in for a while and haven't gotten sick and the bag hasn't appeared to be unusable ever. As long as you restore it in the freezer immediately after use, you're probably good for 2 months or so is my guess.

                  1. re: tzanghi

                    I too am frugal about plastic bags I buy. But eventually they pick up freezer odors. That's why I use grocery bags or the bags from the produce department. Freezing the bag between uses is certainly not a problem as long as it passes the sniff test.

                    1. re: greygarious

                      Thanks, both of you, for your comments. I use cloth bags for grocery hauling (frequently washed, even though they fade and shrink) and rarely use the produce bags (stick the scale printout right on the lemon or whatever). We have the hand-held You-Scanners in my store, so no checkout person has to deal with my rolling-around produce! I keep a bag in the freezer for veg trimmings that I've reused countless times, so I think I'm going to test keeping one zip bag designated for the oil tossing. I'll squish the air out and zip it and check frequently for the sniff test.

                  2. re: nemo

                    Just toss them in the pan with tongs is usually sufficient or roll them around with your hands. If you want to extra toss them then apply saran wrap to the top of the roasting dish or small mixing bowl then turn it over, upside down, etc. Using the bag like that is a waste of a bag and unnecessary. It's also unsanitary if you re-use bags like that.

                    1. re: drake0388

                      I don't understand how that would be unsanitary. Only vegetables, no meat. A little frozen OO in a sealed plastic bag. Vegetables will be roasted anyway in a hot oven.

                      I agree with you that the fewer plastic items we use is a good thing. I'm just trying to recycle the few plastic bags I do buy.

                      1. re: drake0388

                        I don't particularly think that re-using bags is unsanitary, but I do agree that tossing with tongs or hands right in the roasting pan is just fine. I roast vegetables on a weekly basis or close to it, and this is what I do; I've tried mixing in a separate pan or a bag a couple of times with no appreciable change in quality.

                        1. re: drake0388

                          I've tried about every variety of plastic wrap and I can't imagine any of them staying put while I turn a pan or bowl of veggies upside down!

                          I use the bowl method. I generally roast a number of items which need differing times. I get the first batch going, then use the bowl to contain the chopped second batch. Once they are added to the pan I repeat with the last batch. One bowl, and any extra oil I drizzle over the pan by scraping the bowl with a rubber spatula.

                      2. re: greygarious

                        I'm too lazy to dirty another bowl, so I toss on the sheet pan. The foil-lined sheet pan no less!

                      3. Ahhhh I am swooning !!!
                        all suggestions sound so good I can almost taste it already !

                        More, More !!!!