Roasted Fall Vegetables Recipe - Happy Foods Tube (2024)

FAQs

What is the secret to roasting vegetables? ›

If you crowd and overlap the veggies, they will steam and get mushy, not what we want! Roast vegetables at a high heat, 425 degrees F and make sure you preheat the oven so it is HOT when the veggies go in! Flip! For even browning and caramelization, flip vegetables halfway through cook time.

For Fat and Flavor When Roasting, Choose Olive Oil or Ghee

For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F.

Turns out, there's a simple ingredient that can boost the crispiness of roasted vegetables and most of us already have it in our pantry: cornstarch! Yes, the same ingredient chefs use to make velvety sauces and gravies can also add a satisfying layer of crispiness to roasted vegetables.

There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

Editor: Coating vegetables in oil does a few things. For one, it helps prevent vegetables from sticking to the baking sheet or roasting pan. (But since you're using a Silpat, it looks like that isn't an issue here.) Roasting vegetables with oil also encourages extra browning and creates a richer, more toasty flavor.

To make ahead, roast the vegetables just under the total cook time, until firm but not tender. The Brussels sprouts should be cooked through according to the recipe. Reheat the roasted vegetables in trays, covered with foil at 425 degrees F (220 degrees C) for 15 to 20 minutes.

How do you keep roasted vegetables warm? Roasted vegetables taste best when you eat them immediately, straight from the oven. But if you're cooking for a crowd and need to keep them warm for a few hours before serving, place them in your oven drawer or keep them warm in a low-temperature oven—around 200°F.

Make Ahead and Storage Options

First, you can cut the raw vegetables and store them in the fridge for a day or two before you roast them. Pile them in a container, drape a damp paper towel over the surface, add a lid, and store it in the produce drawer of your fridge.

Pumpkins are the most common winter squash and come into season in September in most areas. Radicchio, like all chicories, radicchio is sweeter and less bitter when the weather is cool. Radishes (all types) are so fast-growing that they can be sown several times during the growing season in most climates.

Vegetables that can survive light frosts (in the 30 to 32˚F range) include beets, Chinese cabbage, cauliflower, celery, collards, green onions, potatoes, Bibb and leaf lettuce, mustard, parsnips, radishes, spinach, and Swiss chard.

Should I oil vegetables before roasting? ›

Step 1: Don't Skimp on the Oil

Not only does the oil help the vegetables cook more evenly and crisp up in the oven, but it also adds a rich flavor that makes roasted vegetables irresistible.

Arrange in one layer.

Once the vegetables are properly coated with oil, spread them out evenly across your baking sheet in one layer. If the vegetables are arranged too closely together or are on top of one another, they will steam, making them mushy rather than caramelized.

It's always best to toss the veggies with a little oil and seasoning (at least 1 tablespoon of oil for each baking sheet of veggies) before they cook so they don't stick to the pan.

Faced with few definitive answers, here's what I've deduced (and I hope you'll share your own findings in the comments below!): For less caramelization (and easier clean-up), stick with foil, a nonstick baking mat, or—for palest results—parchment paper.