Very good lesson and I did learn quite a bit. I have been roasting veg for years but there were quite a few tips that i did not know. keep the lessons coming.
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
Wow did I learn a lot! I didn't realize how much I didn't know. This was full of great tips: heat is hottest around the perimeter of pan, use bite size pieces for even cooking, add salt before roasting, what temperature usually works for the size of veggies, how to add layers more flavor, why the height of baking pans and serving bowels are important, etc., etc...one reasonable explanation after another.
Thank you so much for helping me become a better cook. I've gained a tremendous amount of knowledge and techniques from these classes. So glad I chose to be a life time member!!!
Thank you again for opening another door for me on how to understand cooking process better. Oven temperature guidelines were very informative. Why larger vegetable pieces require lower oven temperature and smaller pieces require higher oven temperature. I thought the opposite was true. Silly me, of course it is how you explained it. Keep on a great job. I am all eyes and ears. I am off to roast some veggies…..
I have been roasting vegetables for years and loved this lesson. It reinforced what I knew and gave me a few new tips as well as explanations as to why methods work or don't work. I did learn more about using different temperatures for different sizes and types of vegetables.
Like Donald D, I would also like to know if using the convection feature of my oven is a good option for roasting vegetables.
Convection ovens (or the convection setting) can be used when roasting vegetables. Really, almost anything that you normally cook in the oven can be cooked with convection. Although very light items will fly around and away from the fans, e.g., when toasting sliced almonds.
Convection ovens contain fans that circulate hot air. This helps to cook foods more quickly and evenly. Because these ovens cook foods more quickly, often the temperatures need to be reduced by 25-50 degrees Fahrenheit (10-20 degrees Celcius). Some ovens even automatically make the adjustment when the convection option is chosen so be sure to check your manual.
For the best instruction on how to use your particular convection oven, refer to the manufacturer's instruction booklet. Ultimately, you may need to do a bit of experimenting to find out what works best for you and your particular oven. Hope this helps. Cheers!
Coming from a point of not cooking, this lesson really opened my eyes to the joys of roasting veggies. Now I just need to teach myself how to measure ingredients for one. If I make extra I just want to eat it all because it tastes good for the first time. Thanks
Steve Ellis,is one great human being,i've learned some much,i just thought i had the right teachers,i've found my home. i've learned so very much.i roasted carrots they were so great,this week-in i'm doing roasted yams with rosemary and lemongrass with chicken.i'm a better practicing chef by being part of this school and schools blogs and help.thank's too all of ya'll. and remember it's your attitude and not your apptiude that determines your alltiuide,Thank's too all, Roy Thomas Bolding
As a senior citizen who is still working, I need to figure out a way to do this quickly. Usually after a full day of work, I have very little energy to cook supper. Using already cubed squash or baby carrots or finger potatoes, would save some time during the week. Weekends should allow more time to work with vegies that need more preparation. Any ideas?
With good knife skills prepping and roasting vegetables will not take much time. You can do a lot of mise en place on the weekends and then just toss the vegetables and roast them in a preheated oven. Aside from potatoes (which will turn brown), most vegetables can be washed and cut in advance and stored until you are ready to use them. By doing a bit of work on the weekends, you can set yourself up for many easy meals. Cheers!
It looks like the drill down list is 'cut off' at the first line of Brussel Sprouts.and I can't see the time suggested for them either. Also,, what about carrots and potatoes roasting times. Can't see those on the list at all and maybe they follow the sprouts on the list but can't be seen either. It might be my computer but if so, what are the recommended roasting times for bite size potatoes and carrots? Thank you!
Yes, I did oil them. I had to keep the potatoes in the bowl 30min after seasoning with salt and olive oil. After that there was also some water with the oil. Can it cause the sticking? Or maybe the parchment paper brand I used is not good? Thank you.