# Improvements to a roast vegetable dish **URL:** \ **Category:** Cafe Society\ **Created:** [March 21, 2011, 6:23pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488 "2011-03-21T18:23:01Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [March 22, 2011, 3:47pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/21 "2011-03-22T15:47:24Z")
> [@WhyNot](#): > > ooh…I can get away with not peeling the garlic cloves? SWEET! 😃 > > (But what happens to the papery bits?) She just throws the garlic cloves away (heresy!) as it’s just to aromatize the dish. However, I save them, grab the papery bit with my fingers and squeeze the soft gooey roasted garlic out and eat it. Mmmm. ---
**Author:** ![Khendrask](https://avatars.discourse-cdn.com/v4/letter/k/3e96dc/32.png) [@Khendrask](https://boards.straightdope.com/u/Khendrask)\ **Post date:** [March 22, 2011, 3:56pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/22 "2011-03-22T15:56:04Z")
Honestly, I’d start by just tossing the cut up veggies and oil with a packet of of Lipton Onion Soup mix before roasting. Modify from there. ---
**Author:** ![DoctorJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/doctorj/32/2904_2.png) [@DoctorJ](https://boards.straightdope.com/u/DoctorJ)\ **Post date:** [March 22, 2011, 4:14pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/23 "2011-03-22T16:14:39Z")
> [@even\_sven](#): > > Finally, when you think a dish is lacking “oomph,” half of the time it is simply because there isn’t enough salt. Add more salt. Most of the rest of the time it’s because it could use some acid. Squeeze a little bit of lemon on it. Whisk a little bit of spicy mustard into your olive oil before you add it. If you really want some garlic punch, mince up a clove or two really, really fine (better yet, Microplane them) then toss that with the potatoes and such right after you pull them out of the oven. You should definitely uncover these for at least half the cooking time. I’d probably crank the heat up, too. ---
**Author:** ![lindsaybluth](https://avatars.discourse-cdn.com/v4/letter/l/90db22/32.png) [@lindsaybluth](https://boards.straightdope.com/u/lindsaybluth)\ **Post date:** [March 22, 2011, 4:15pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/24 "2011-03-22T16:15:35Z")
> [@sparky\_1](#): > > The onions start as the first picture, but usually end up like photo #2 after being placed. Good good! > [@Khendrask](#): > > Honestly, I’d start by just tossing the cut up veggies and oil with a packet of of Lipton Onion Soup mix before roasting. Modify from there. _swoon_ excellent point. Onion Soup mix on roasted veggies is a gift from the gods. ---
**Author:** ![crowmanyclouds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/crowmanyclouds/32/19884_2.png) [@crowmanyclouds](https://boards.straightdope.com/u/crowmanyclouds)\ **Post date:** [March 22, 2011, 4:27pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/25 "2011-03-22T16:27:59Z")
> [@sparky\_1](#): > > The onions start as the first picture, but usually end up like photo #2 after being placed. Are you cutting the whole root end off or just trimming the little root “button” that’s left after peeling off? CMC fnord! ---
**Author:** ![sparky\_1](https://avatars.discourse-cdn.com/v4/letter/s/77aa72/32.png) [@sparky\_1](https://boards.straightdope.com/u/sparky_1)\ **Post date:** [March 22, 2011, 4:31pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/26 "2011-03-22T16:31:49Z")
> [@crowmanyclouds](#): > > Are you cutting the whole root end off or just trimming the little root “button” that’s left after peeling off? > > CMC fnord! I cut off both ends a small amount, just to be able to then cut the onion in half the other way, then peel off a layer of skin, then cut each half again into chunks. ---
**Author:** ![sparky\_1](https://avatars.discourse-cdn.com/v4/letter/s/77aa72/32.png) [@sparky\_1](https://boards.straightdope.com/u/sparky_1)\ **Post date:** [March 25, 2011, 10:28pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/27 "2011-03-25T22:28:43Z")
This time I mixed in onion soup mix and will leave uncovered for the last hour at 350. I can’t wait to try it. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [March 25, 2011, 11:08pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/28 "2011-03-25T23:08:06Z")
Toss the veggies in a little chicken or beef broth. You can use the boxed or canned stuff, or make some from a cube or flavor base. I don’t cover the veggies at all, when I roast them. My mix is potatoes, onions, carrots, and celery. Sometimes I add a half a turnip. ---
**Author:** ![kbear](https://avatars.discourse-cdn.com/v4/letter/k/4491bb/32.png) [@kbear](https://boards.straightdope.com/u/kbear)\ **Post date:** [March 26, 2011, 10:07pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/29 "2011-03-26T22:07:00Z")
The dressing for my roasted veg is olive oil, red wine vinegar, organo, and old fashioned mustard. I use peppers, onions, zucchini, tomatoes and asparagus but the dressing should taste good with potatoes and carrots as well ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [March 27, 2011, 1:50pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/30 "2011-03-27T13:50:24Z")
> [@sparky\_1](#): > > This time I mixed in onion soup mix and will leave uncovered for the last hour at 350. I can’t wait to try it. So? How was it? ---
**Author:** ![sparky\_1](https://avatars.discourse-cdn.com/v4/letter/s/77aa72/32.png) [@sparky\_1](https://boards.straightdope.com/u/sparky_1)\ **Post date:** [August 5, 2011, 10:04pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/31 "2011-08-05T22:04:56Z")
> [@WhyNot](#): > > So? How was it? I’m bumping my 4 month old thread! I ended up overcooking it the last time (yuck). Like, seriously overcooking (long story). I ran out of garlic, but what I did this time was used red potatoes, yellow onions and carrots, then added olive oil, black pepper and garlic salt, and finally a few pieces of real butter on top. It’s now in a preheated (350 degree) oven, uncovered, for 50 minutes to start. I only made a small 4 x 9 (?) (the small one in a 3 piece set) dish this time. I hope it comes out well! ---
**Author:** ![Drain\_Bead](https://avatars.discourse-cdn.com/v4/letter/d/e47774/32.png) [@Drain\_Bead](https://boards.straightdope.com/u/Drain_Bead)\ **Post date:** [August 5, 2011, 10:48pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/32 "2011-08-05T22:48:32Z")
Try smoked sea salt instead of plain salt. ---
**Author:** ![sparky\_1](https://avatars.discourse-cdn.com/v4/letter/s/77aa72/32.png) [@sparky\_1](https://boards.straightdope.com/u/sparky_1)\ **Post date:** [August 5, 2011, 11:03pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/33 "2011-08-05T23:03:22Z")
> [@Drain\_Bead](#): > > Try smoked sea salt instead of plain salt. So far, it tastes great, but needs about 20 - 30 more minutes (and about 3 inches more between oven racks to keep me from burning my damn hand). ---
**Author:** ![sparky\_1](https://avatars.discourse-cdn.com/v4/letter/s/77aa72/32.png) [@sparky\_1](https://boards.straightdope.com/u/sparky_1)\ **Post date:** [August 5, 2011, 11:47pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/34 "2011-08-05T23:47:53Z")
Wow, it came out good! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 6, 2011, 12:35am UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/35 "2011-08-06T00:35:51Z")
Missed this thread the first time round. Biggest thing is to roast uncovered and salt to taste. Be generous unless you’re one of those people for whom salt is just salty. Sounds like you did all that and it worked out. Roast veggies really need nothing more then salt, pepper, olive oil and perhaps a fresh woody herb like rosemary or thyme. ---
**Author:** ![BaneSidhe](https://avatars.discourse-cdn.com/v4/letter/b/c5a1d2/32.png) [@BaneSidhe](https://boards.straightdope.com/u/BaneSidhe)\ **Post date:** [August 6, 2011, 2:59am UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/36 "2011-08-06T02:59:35Z")
What kind of dish are you using? I’m thinking about making this for dinner in a week or so, it sounds so good! ---
**Author:** ![Argent\_Towers](https://avatars.discourse-cdn.com/v4/letter/a/e8c25b/32.png) [@Argent\_Towers](https://boards.straightdope.com/u/Argent_Towers)\ **Post date:** [August 6, 2011, 3:02am UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/37 "2011-08-06T03:02:33Z")
I don’t understand why you don’t just put meat in it. The OP considered using beef stock, which proves that he is not a vegetarian. Just try roasting some beef bones, oxtails or lamb shanks, make a little stock, and add to the vegetables? ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [August 6, 2011, 4:39am UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/38 "2011-08-06T04:39:13Z")
> [@Argent\_Towers](#): > > I don’t understand why you don’t just put meat in it. The OP considered using beef stock, which proves that he is not a vegetarian. Just try roasting some beef bones, oxtails or lamb shanks, make a little stock, and add to the vegetables? You can certainly do this, and you’ll have a tasty pot roast or stew, but you won’t get the same crispy, golden brown (ok, it’s usually a little darker than “golden”) and delicious outsides to your vegetables. sparky!, glad it turned out for you! Thanks for the update. ---
**Author:** ![sparky\_1](https://avatars.discourse-cdn.com/v4/letter/s/77aa72/32.png) [@sparky\_1](https://boards.straightdope.com/u/sparky_1)\ **Post date:** [August 6, 2011, 4:51am UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/39 "2011-08-06T04:51:48Z")
> [@BaneSidhe](#): > > What kind of dish are you using? I’m thinking about making this for dinner in a week or so, it sounds so good! Just a Pyrex baking dish. ---
**Author:** ![sparky\_1](https://avatars.discourse-cdn.com/v4/letter/s/77aa72/32.png) [@sparky\_1](https://boards.straightdope.com/u/sparky_1)\ **Post date:** [August 6, 2011, 12:22pm UTC](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488/40 "2011-08-06T12:22:18Z")
> [@Argent\_Towers](#): > > I don’t understand why you don’t just put meat in it. The OP considered using beef stock, which proves that he is not a vegetarian. Just try roasting some beef bones, oxtails or lamb shanks, make a little stock, and add to the vegetables? Well, my cooking skills are right there with a toddler trying to walk; I can do it with enough energy, but I guaranty I’ll suck at it 90% of the time. Keeping the veggies uncovered made all the difference. I was surprised at how long I had to cook them! I think the final count was just over 2 hours. [Previous page](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488.md?page=1) [Next page](https://boards.straightdope.com/t/improvements-to-a-roast-vegetable-dish/575488.md?page=3)