really, really dumb question regarding roasting veggies

[Anonymous]

One more tip - if you want roasted veggies, try not to overcrowd the roasting pan. If the veggies are all crowded, they will steam more than roast. Steaming is fine as a cooking method, but roasting usually tastes better.

[Anonymous]

bakersman: LOVE your posts!

[Anonymous]

Bakersman tip is great but it sounds a little complicated for OP (and myself as well). OP-take a bunch of like vegetables except tomatoes, cut them into similarly sized pieces, throw them into a bag with olive oil and a packet of Lipton onion soup mix, pour into a big baking dish or pyrex rectangular dish and roast in the oven until veggies are tender. That's all there is to it and it works every time. Veggies suggestions: brocolli, small potatoes, pearl onions, carrots, brussel sprouts, red peppers, green beans, mushrooms, celery ribs, etc. NO EGGPLANT or SQUASH-too mushy.

[Anonymous]

My kids LOVE the roasted cauliflower. The only prep is breaking up the head into small spears. Then toss with Olive Oil, Trader Joe's Everyday seasoning or just a little salt and pepper and cheap Parmesan cheese.

[Anonymous]

Parsnip is yummy! Like a sweeter carrot without any bitterness. Great roasted, but really great in soups and also whipped up with mashed potatoes. Carefull when making them though, because they can get mushy if overcooked.

[Anonymous]

I roast sweet potatoes, potatoes, turnips and carrots at 400. I coat them in olive oil, add salt and pepper and that is it. YUM! Yes, do not crowd the pan. Stir often. YUM.

[Anonymous]

Anonymous wrote:

Anonymous wrote:sweet potatoes, parsnips and turnips

Trader Joe's had all these (maybe butternut squash instead of SP) all cut up and bagged in teh fresh prepared section - right near the turkey. What could be easier?

I just roasted their pre-cut butternut squash last night with olive oil, salt, pepper last night and it was DELISH. 400 degrees for about 35 minutes. I was always a butternut squash soup person, but never fully enjoyed how good it was just roasted. Rich, caramelized flavor.

[Anonymous]

Anonymous wrote:My kids LOVE the roasted cauliflower. The only prep is breaking up the head into small spears. Then toss with Olive Oil, Trader Joe's Everyday seasoning or just a little salt and pepper and cheap Parmesan cheese.

This sounds like a good way to add in cauliflower to our meals. What temp and for how long? 400 degrees? I'm guessing it takes way less time than potatoes.

[Anonymous]

I did "roasted" veggies in the crockpot (google crockpot lady and look for roasted veggies). Super easy. I used parsnips. And one word of warning, they are a bit "spicy" - not really spicy like chinese food but just have a bit of a bite. I actually liked them, but thought I should warn you.

I think I did carrots, sweet potatoes, parsnips (they are white). I cook these for hours (in crockpot, wouldn't be hours in oven) and then add in green beans in the last hour (they would dissolve otherwise).

[Anonymous]

For the roasted cauliflower, add some sliced garlic and thyme and coat with olive oil. The garlic and thyme add a nice flavor. Yum!