I have tried roasted or wok style veggies several times and just cant quite get what I am after.
last time the taters came out great but the rest was kinda soggy (as in alot soggy)
I put the potatoes in foil with a little olive oil and spices for around an hour at 375 maybe 400, and the onions/garlic/broccoli/other stuff for about half that, I think what I need is drier, less moisture over all. but I am not sure and more importantly I am ready to try some other ideas, so give em to me.
I’d keep it all out of the foil. Just put all your cut up veggies, tossed in oil and seasonings, on a jelly roll pan and roast at about 400 degrees. Stir them every 15 minutes or so to make sure they don’t scorch, and take them out when they’re fork-tender.
I roast them in an oven on a flat pan (lined with foil for easy cleaning) with olive oil for about 2 hours. They need to be able to lose some moisture. Also, I wouldn’t roast leafy green veggies like broccoli. Try potatoes, parsnips, carrots, rutabaga, onion, turnip, celery root with olive oil, rosemary, salt and pepper, roasted for about 2 hours. After about the first hour, throw in some cloves of peeled garlic.
damn you guys are fast, alright then, off to the store for some veggies I go
and thanks
I don’t use oil at all. I use a little chicken or beef broth, and I roast the veggies uncovered. I usually use potatoes, onions, carrots, and celery. Sometimes a turnip. This is a darn good winter dish. Probably it would be a good summer dish, too, but I try to keep the oven off during the summer.
it came out fantastic, just a little oil to help all the spices stick to every thing. then I fried up some eggs and bacon and called it brinner.
This is my favorite cookbook:
Got a grill? That eliminates a lot of the sogginess right off the bat. That and you get a nice char on your veggies.