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

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.

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  1. I hate broccoli no matter what you do to it.

    5 Replies
    1. re: Jay F

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

      1. re: fldhkybnva

        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

          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

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

            1. re: fldhkybnva

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

    2. 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. 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

          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

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

          2. 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

              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

                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

                  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

                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

                  Ha! More for you then. :-)

                  1. re: Veggo

                    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

                    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

                      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

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

                      2. re: fldhkybnva

                        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

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

                          1. re: ChristinaMason

                            heh - no they don't:))

                            1. re: ChristinaMason

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

                            2. re: EM23

                              About how long does this usually take?

                            3. re: fldhkybnva

                              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. 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

                              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

                                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

                                  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

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

                              3. 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

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

                                  1. re: ChristinaMason

                                    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

                                      I'll definitely give this a whirl. Thanks.

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

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

                                    1 Reply
                                    1. re: Pwmfan

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

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

                                        1. 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. 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

                                              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. 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

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

                                              2. 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. 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

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