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When to salt roasted vegetables

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.

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

    I always salt before.

    2 Replies
    1. re: ipsedixit

      +1. Season before.

      1. re: Crockett67

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

    2. 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.

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

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

          1. I always salt before, as well.

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

              2 Replies
              1. re: Harters

                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.

                1. re: greygarious

                  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)