Fall is the perfect time to fall in love (pun intended) with roasting all over again. There’s something special about a hot oven that brings out the best flavors of fall produce like Brussels sprouts, cauliflower, sweet potatoes, and parsnips.
As easy as roasting vegetables in a sheet pan may seem, there are a few factors you should keep in mind to avoid eating boring, limp vegetables. Proper roasting should leave the vegetables crispy on the outside and tender on the inside, with a sweet, caramelized flavor.
The best tip for roasted vegetable success is one that doesn’t require any additional equipment, skills, or money.
The only rule for the best roasted vegetables
“When roasting vegetables The key is to cut them into even pieces so they cook at the same rate“says Paulina Mesta, Chef de Cuisine at Sassetta at The joule in Dallas, Texas. “This prevents you from ending up with half mushy, half raw vegetables.”
Nature doesn’t rely on consistency – even the same type of vegetable can grow in different shapes and sizes. A general rule of thumb is to cut vegetables into bite-sized pieces of 1 to 1.5 inches. This means your vegetables will cook more evenly and quickly than larger pieces. It also provides you with the perfect surface for beautiful caramelization.
For particularly dense vegetables, such as carrots and sweet potatoes, you should choose the smaller side of this range, while less dense vegetables, such as cauliflower and broccoli, can be slightly larger. Breaking hearty fall vegetables like butternut squash or pumpkins into small, relatively even pieces will cook everything evenly at the same time.
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More tips for roasting vegetables
Another important factor to consider for vegetable roasting success is the oven temperature. “A nice, hot oven (around 200°C) ensures the golden, caramelized outside while the inside stays nice and tender,” says Mesta. This is not the time for low and slow heat, such as a pot roast; You want high, direct heat to bring out the sweetness of the vegetables.
“Always remember not to overcrowd your roasting pan,” adds Mesta. “If you give the vegetables space, they stay crispy instead of steaming.” This is especially true for vegetables with a higher water content, like summer squash or asparagus.
If you have a mix of different vegetables, it may be worth roasting them individually, mixing like with like, and then tossing everything together to ensure each vegetable is cooked properly. Alternatively, you can add lighter vegetables to the pan later in the cooking process.
When it comes to seasoning, Mesta notes that all you really need is a light coating of oil and a pinch of salt and pepper. However, she says, “Sturdier vegetables like carrots or even potatoes tolerate herbs and spices right from the start.”
Just be sure to pat your vegetables dry before roasting to avoid the dreaded steaming effect. You can dress and season them at any time after cooking.
