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Any other roasted broccoli haters? What are your most and least favorite roasted vegetables?

fldhkybnva Mar 9, 2013 10:38 PM

I'm not sure I know someone who doesn't adore roasted broccoli, especially if you throw on same Parmesan and/or lemon juice. I often make it however as SO loves it, but I hate it. Anyone else in this camp? It's not all roasted veggies for me, I adore roasted asparagus and mushrooms but those are the only two that I have tried so I'm only just exploring my roasted vegetable wings.

  1. Jay F Mar 9, 2013 10:40 PM

    I hate broccoli no matter what you do to it.

    5 Replies
    1. re: Jay F
      fldhkybnva Mar 9, 2013 10:54 PM

      I love it steamed, I guess I'll just keep it far away from the inside of the stove.

      1. re: fldhkybnva
        EM23 Mar 10, 2013 07:39 AM

        Broccoli is one of the only vegetables that I don’t care for when roasted. I like it very crisp, and by the time it carmelizes in the oven it is already too mushy for me. Like you, I love it steamed and tossed in a little butter and olive oil with garlic.

        1. re: EM23
          ChristinaMason Mar 10, 2013 09:55 AM

          I think roasting gives the florets a bit of an unpleasantly crispy, dry texture. Meanwhile, like you said, the stalks are getting mushy/drying out. Count me among the not-a-fans.

          1. re: ChristinaMason
            fldhkybnva Mar 10, 2013 10:15 AM

            Yea, the stalks were OKish, but the florets were quite detestable.

            1. re: fldhkybnva
              ChristinaMason Mar 10, 2013 10:24 AM

              Similar, I imagine, to taking a bit of a Brillo pad!

    2. melpy Mar 10, 2013 05:08 AM

      I too prefer it steamed. I love roasted veggies but don't do it to my broccoli!

      Other things you should try:
      Tomatoes
      Parnips
      Sweet potato
      Eggplant
      Carrots
      Peppers
      Squash

      Kale chips

      1. sunshine842 Mar 10, 2013 05:13 AM

        try roasted cauliflower -- roasting it changes the flavor, and it's delicious.

        My hands-down favorite is asparagus, but then, I'll eat fresh asparagus no matter how it's prepared.

        I also love roasted tomatoes (the flavor gets very concentrated), eggplant, zucchini, green beans -- so far I haven't found a roasted veg I *don't* like.

        2 Replies
        1. re: sunshine842
          o
          ohmyyum Mar 10, 2013 10:01 AM

          I looooooove roasted cauliflower. All it needs is some good EVOO and a sprinkle of salt. I have eaten an entire head myself this way!

          1. re: sunshine842
            d
            debbiel Mar 10, 2013 06:23 PM

            Roasted cauliflower is heaven. Olive oil, salt, sometimes a bit of lemon juice. Or tossed with some olives and pasta. Love it.

          2. v
            Violatp Mar 10, 2013 05:28 AM

            Brussel sprouts. I don't care how they're roasted and how "your recipe is different!" just no. I will not like them.

            Favorites are roasted green beans, but only if they start from frozen. Frozen can handle that initial high temp and stay in long enough to get the brown thing going on that I look for. I'm sure you can get it right with fresh, but it's trickier for me and I've ruined a few batches.

            15 Replies
            1. re: Violatp
              o
              ohmyyum Mar 10, 2013 09:59 AM

              I love roasting the frozen haricot verts from TJs but my one issue is that they lose that beautiful verdant green color and start getting shriveled. What temp and how long are you roasting yours?

              1. re: ohmyyum
                v
                Violatp Mar 10, 2013 10:50 AM

                Those are just the ones I love to roast, as well. They do get brownish and shriveled, but that's the nature of roasting, I suppose. Temp and time is 400 and "until done." Heh.

                Another thing I like about starting with frozen is that I pour melted butter over them first and the butter immediately hardens up on the beans. I know it melts right away in the hot oven, but just seems to be better than all the butter immediately going to the bottom of the pan.

                1. re: Violatp
                  o
                  ohmyyum Mar 10, 2013 10:52 AM

                  Ah ok. That's the time and temp I use too and they're delicious, just not very pretty!
                  Thanks for the melted butter tip!

              2. re: Violatp
                Veggo Mar 10, 2013 10:49 AM

                Brussels sprouts. I don't care how they're roasted and how "your recipe is different!" just yes. I will love them.

                1. re: Veggo
                  v
                  Violatp Mar 10, 2013 11:09 AM

                  Ha! More for you then. :-)

                  1. re: Veggo
                    MissBubbles Mar 10, 2013 12:13 PM

                    Mee to this is the way I have been making them for years. I love how some of the leave come off and get really crispy. mmmm http://www.foodnetwork.com/recipes/in...

                  2. re: Violatp
                    fldhkybnva Mar 11, 2013 12:54 PM

                    I bought fresh green beans for this sole purpose but after the broccoli held on to them. Not a good idea with fresh?

                    1. re: fldhkybnva
                      v
                      Violatp Mar 11, 2013 12:56 PM

                      Oh, no, I'm sure they will be wonderful! I just meant that, with my skill level, I haven't mastered fresh green beans the way I have frozen.

                      1. re: Violatp
                        s
                        sr44 Mar 11, 2013 01:01 PM

                        The fact that frozen beans have been blanched may help them roast better. Blanching might also help broccoli.

                      2. re: fldhkybnva
                        EM23 Mar 11, 2013 01:04 PM

                        Fresh will be just fine - I blanch for about a minute, toss in ice water to stop the cooking, and the sprinkle with oil, s&p and roast at 425 until they get a char, stirring them around once.

                        1. re: EM23
                          ChristinaMason Mar 11, 2013 01:22 PM

                          I do the same thing but skip the blanching. They come out like french fries!

                          1. re: ChristinaMason
                            EM23 Mar 11, 2013 01:47 PM

                            heh - no they don't:))

                            1. re: ChristinaMason
                              p
                              Pwmfan Mar 11, 2013 03:46 PM

                              Well, French fries might be pushing it a little, but they certainly crispy little morsels if you roast them long enough!

                            2. re: EM23
                              fldhkybnva Mar 11, 2013 03:37 PM

                              About how long does this usually take?

                            3. re: fldhkybnva
                              p
                              Pwmfan Mar 11, 2013 01:50 PM

                              I use the haricot vert style fresh green beans from Costo. I've never blanched them. Toss with a little olive oil, salt and pepper and into a 450 oven until they begin to char. I never liked the flavor of green beans until I roasted them; now I can polish off a large bowlful by myself. Makes a well-received appetizer as well.

                          2. Perilagu Khan Mar 10, 2013 09:53 AM

                            I love the combination of roast carrots and scallions. The Khantessa does them Middle East-style, and the sauce she uses caramelizes just slightly. Really delicious.

                            4 Replies
                            1. re: Perilagu Khan
                              c
                              chloebell Mar 10, 2013 11:36 AM

                              Any veggie roasted I'll eat. And my favorite is BSprouts. I said the, "you'll like mine", to a friend last week over for dinner. He still didn't like them, LOL!!! I really didn't care - more for me. Haha!

                              1. re: chloebell
                                Jay F Mar 10, 2013 12:06 PM

                                I never say "You'll like mine" when people tell me they hate something. I believe them. I don't serve things people tell me they hate.

                                But you really don't care, so Haha! back at you.

                                And a big fat plate of LOLOLOLOLOLOLOL for you.

                                1. re: Jay F
                                  c
                                  chloebell Mar 10, 2013 12:16 PM

                                  Whoa, sorry. I didn't mean to sound rude. Perfectly fine with me if someone doesn't like ______ veggie. I was making that comment to one of the posts above - kinda just calling myself out on the "you'll like mine" statement.

                              2. re: Perilagu Khan
                                melpy Mar 12, 2013 03:03 AM

                                I wouldn't mind having that recipe if it is something you can post.

                              3. d
                                debbiel Mar 10, 2013 06:21 PM

                                If I toss the broccoli with an olive oil/pomegranate molasses mixture and then roast, I like it a lot. Otherwise, roasted broccoli is pretty far down my list of roasted veggies I want on the menu. I don't dislike it, but it is not a favorite.

                                Winter squashes, beets, carrots, mushrooms, Brussels sprouts, cauliflower...those I love.

                                3 Replies
                                1. re: debbiel
                                  ChristinaMason Mar 10, 2013 07:38 PM

                                  Oh, I'll have to try that. About an equal mix of the pom. molasses and oil? Any other spices? Garlic?

                                  1. re: ChristinaMason
                                    d
                                    debbiel Mar 10, 2013 07:44 PM

                                    Yes! I forgot the garlic. A clove or two. I smoosh it into a paste with salt (please excuse my arrogantly tossing around a technical kitchen term like smoosh). And about equal on molasses and olive oil, though sometimes I up the molasses a bit. A bit of salt and pepper.

                                    I also really like broccoli made like that tossed with some quinoa, some toasted walnuts, and a bit more olive oil. Sometimes with caramelized onions.

                                    1. re: debbiel
                                      ChristinaMason Mar 10, 2013 07:51 PM

                                      I'll definitely give this a whirl. Thanks.

                                2. babette feasts Mar 10, 2013 06:48 PM

                                  Yes. Roasting is a terrible thing to do to broccoli.

                                  1. p
                                    Pwmfan Mar 11, 2013 12:29 PM

                                    I never met a roasted vegetable I did't like until I roasted broccoli

                                    1 Reply
                                    1. re: Pwmfan
                                      EM23 Mar 11, 2013 01:05 PM

                                      Same here - it just changes the taste in a bad way (for me).

                                    2. g
                                      golfer1 Mar 11, 2013 12:35 PM

                                      We hated roasted brocolli as well, until we tried a recipe from Cooking light. You toss the green stuff with sesame oil and chili garlic sauce, roast for 5 minutes, add chopped garlic and roast another 5. Delish! OK, i guess it is another "my recipe is different" approach...but really it is!

                                      1. pinehurst Mar 11, 2013 12:39 PM

                                        I *love* all roasted veggies.
                                        My one regret is that roasted peppers don't love me back. :-(

                                        1. v
                                          valerie Mar 11, 2013 01:00 PM

                                          I don't care for roasted broccoli. The tops always feel like a scouring pad....sort of scratchy.

                                          My favorite combination is brussels sprouts, cauliflower, baby carrots and red onion. Roasted with a bit of olive oil, salt and pepper and that's it. As a side dish or if I put it over pasta, I add some parmesan cheese....mmmm.

                                          1. v
                                            Violatp Mar 11, 2013 01:28 PM

                                            It's funny that hardly anyone has mentioned potatoes. Are they just a given or considered more a starch than a vegetable?

                                            1 Reply
                                            1. re: Violatp
                                              o
                                              ohmyyum Mar 11, 2013 04:25 PM

                                              I don't consider potatoes or corn or winter squash, etc to be vegetables because they serve the role of starches on my plate. :)

                                            2. juliejulez Mar 11, 2013 01:50 PM

                                              Roasted broccoli is not my favorite. We eat it often, because my SO loves it, but it's not my favorite. It's just OK. I'd rather have asparagus or green beans.

                                              1 Reply
                                              1. re: juliejulez
                                                fldhkybnva Mar 11, 2013 03:38 PM

                                                +1 on the asparagus. I literally can eat 1 lb of it if roasted and neglect the rest of my meal.

                                              2. aching Mar 11, 2013 04:34 PM

                                                I LOVE roasted broccoli - but I haven't really met the roasted vegetable that I don't love. Other favorites are cauliflower, brussels sprouts, butternut squash, green beans, and chickpeas.

                                                1. j
                                                  jujuthomas Mar 11, 2013 05:24 PM

                                                  of all the veggies I've roasted - broccoli, beets, rutabaga, butternut, carrots, zucchini... the only one I didn't care for was zucchini. and parsnips. but I've decided I just don't like parsnips.

                                                  1 Reply
                                                  1. re: jujuthomas
                                                    sunshine842 Mar 12, 2013 01:41 AM

                                                    oh, and I'll roast parsnips all by themselves.. How I love those sweet, peppery little morsels.

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