When to salt roasted vegetables

[MrsJonesey]

I've always salted vegetables before roasting, but recently saw Giada say to not to salt beforehand as it brings the moisture out causing them to steam. Admittedly, I wasn't paying the closest attention and she may have meant just for certain vegetables, or not. It did get me to wondering though. My intentions are to do a comparison the next time I roast vegetables, but in the meantime, thought I'd throw it out here to see what the general consensus is.

[Harters]

We salt when it's on the plate in front of whoever's going to eat it.

[greygarious]

Me too. I rarely salt ANYTHING before cooking, unless it is to drain out excess liquid . I want to minimize use of salt and find that a little sprinkle right before eating means using less than salting before or during cooking.

[Harters]

Yep, I generally stopped adding salt to my plate years back (and stopped using it in cooking at the same time), for health reasons. Took my palate a couple of weeks to adjust to the lack of salt but certainly don't miss it now (and often find dishes cooked by others to be too salty - masking the taste of the food, not enhancing it)

[MonMauler]

I always salt before, as well.

[Veggo]

For roasted I salt before, for mirepoix or sofrito I salt later.

[biondanonima]

I always salt before as well, for the reasons described in the seriouseats link.

[LindaWhit]

I've never heard of salting after roasting. I agree with the person who started the seriouseats thread listed by ipse - if the pan is crowded with veggies, it is probably going to steam vs. roast.

I salt before.

[ipsedixit]

Some thoughts here: http://www.seriouseats.com/talk/2010/...

I always salt before.

[Crockett67]

+1. Season before.

[MrsJonesey]

Thank you both, especially for the link. Think I'll continue to salt before as well.