# roasted veggies looking for some tips **URL:** \ **Category:** Cafe Society\ **Created:** [June 8, 2008, 11:55pm UTC](https://boards.straightdope.com/t/roasted-veggies-looking-for-some-tips/452279 "2008-06-08T23:55:25Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![Critical1](https://avatars.discourse-cdn.com/v4/letter/c/3e96dc/32.png) [@Critical1](https://boards.straightdope.com/u/Critical1)\ **Post date:** [June 8, 2008, 11:55pm UTC](https://boards.straightdope.com/t/roasted-veggies-looking-for-some-tips/452279/1 "2008-06-08T23:55:25Z")
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. ---
**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:** [June 9, 2008, 12:03am UTC](https://boards.straightdope.com/t/roasted-veggies-looking-for-some-tips/452279/2 "2008-06-09T00:03:53Z")
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. ---
**Author:** ![HMS\_Irruncible](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hms_irruncible/32/7394_2.png) [@HMS\_Irruncible](https://boards.straightdope.com/u/HMS_Irruncible)\ **Post date:** [June 9, 2008, 12:04am UTC](https://boards.straightdope.com/t/roasted-veggies-looking-for-some-tips/452279/3 "2008-06-09T00:04:19Z")
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. ---
**Author:** ![Critical1](https://avatars.discourse-cdn.com/v4/letter/c/3e96dc/32.png) [@Critical1](https://boards.straightdope.com/u/Critical1)\ **Post date:** [June 9, 2008, 12:06am UTC](https://boards.straightdope.com/t/roasted-veggies-looking-for-some-tips/452279/4 "2008-06-09T00:06:53Z")
damn you guys are fast, alright then, off to the store for some veggies I go and thanks ---
**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:** [June 9, 2008, 4:08am UTC](https://boards.straightdope.com/t/roasted-veggies-looking-for-some-tips/452279/5 "2008-06-09T04:08:43Z")
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. ---
**Author:** ![Critical1](https://avatars.discourse-cdn.com/v4/letter/c/3e96dc/32.png) [@Critical1](https://boards.straightdope.com/u/Critical1)\ **Post date:** [June 9, 2008, 6:18pm UTC](https://boards.straightdope.com/t/roasted-veggies-looking-for-some-tips/452279/6 "2008-06-09T18:18:06Z")
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. ---
**Author:** ![Gangster\_Octopus](https://avatars.discourse-cdn.com/v4/letter/g/a8b319/32.png) [@Gangster\_Octopus](https://boards.straightdope.com/u/Gangster_Octopus)\ **Post date:** [June 9, 2008, 6:22pm UTC](https://boards.straightdope.com/t/roasted-veggies-looking-for-some-tips/452279/7 "2008-06-09T18:22:58Z")
This is my favorite cookbook: [The Roasted Vegetable](http://www.amazon.com/Roasted-Vegetable-Andrea-Chesman/dp/1558321691/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1213035730&sr=8-1) ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [June 9, 2008, 6:36pm UTC](https://boards.straightdope.com/t/roasted-veggies-looking-for-some-tips/452279/8 "2008-06-09T18:36:06Z")
Got a grill? That eliminates a lot of the sogginess right off the bat. That and you get a nice char on your veggies.