What's the best vegetable for roasting and why?

Answer 1

If it has a high sugar content and is firm and won't disintegrate, it's almost certain to roast well. The sugar caramelises and adds a bite. This works especially well with things which are otherwise rather bland - swedes and turnips and squashes - and I generally like to do a mixed roast with carrots, parsnip, onions and peppers - really whatever comes to hand.

The all time favorite, however, is potatoes. This isn't just because it's a traditional roast vegetable. Nor is it because it's the easiest to roast successfully - it is actually harder than most vegetables because it contains little or no sugar. I think it has to do with the texture, more than anything else, so it is important to select the right kind. Waxy potatoes actually contain more sugar than floury ones but they don't roast well - they tend to get what I can only describe as soapy! Really floury (usually old) potatoes also don't roast very well because they tend to break apart when being turned. The ideal is something in between.

King Edwards have always been my choice but Red Duke of York is actually the best (if you can find it in the shops! Thompson & Morgan supply the seed to grow it). Maris Piper is passable (but better for chipping). Some of the smaller and younger potatoes are very good roasted whole in their skins - but that is a different ball game!

For the standard and classic roast potato, choose a variety which is in between floury and waxy. Peel them and boil them for 10 minutes only, then drain them. Add a little oil to the pan, some salt and pepper and sprinkle with a mixture of about half a teaspoon of ground fenugreek and a pinch of Indian Lovage seeds (which have a strong thyme-like flavour) or a teaspoon of dried thyme, a dessertspoon of flour and a teaspoon of caster sugar. Put the lid on the pan and shake vigorously. This breaks the surface of the potato, mixes in the seasoning and the oil and is one half of the secret of crisp roast potatoes.

The other half of the secret is to have the oven very hot and a pan of fat already up to smoking hot - NOT oil - which may be vegetable cooking fat or proper dripping (dripping is the tops but it is very hard to find good dripping these days!).

Put the potatoes into the hot fat, being careful not to splash oneself, distribute them evenly in the pan, turning them to coat them in fat. Put them back in the oven and roast for, ideally, 30 or 40 minutes, turning three or four times, depending on the temperature the oven reaches - the hotter the better.

The potatoes should be golden to brown on the outside with a crisp and spicy coating of floury potato and well cooked but still with a structure on the inside. Delicious!

Answer 2

Try a butternut squash rubbed with garlic - very scrumptious. Aubergines are nice too - cut a whole one down the middle and roast the 2 halves add Italian flavourings.
Can't beat potatoes roasted - try with rosemary.


Hmmm yummy I'm off to the kitchen!

Answer 3

Potatoes and always fantastic roasted particularly King Edwards.

I love most of all slow roasted tomatoes, cut in half and left in the oven over night on a very low heat at least 6 to 8hrs. Use for salads, sauces, pizza and if you have any over pop in to olive oil in the fridge.

Answer 4

Roasted bell peppers because they completely change in taste from their raw flavour to a mellow, slightly smoked sweet flavour particularly if sprinkled with a little good balsamic vinegar and some fresh thyme before roasting.

Answer 5

We love roasted bell peppers because they taste so sweet when they are roasted. The outside turns very dark and the inside is soft and sweet.
Also onions. And garlic in whole cloves is very good be sure to peel first.
Enjoy!!!

Answer 6

It's got to be the Parsnip. The slightly sweet flavour is outstanding and makes at least one wonderful veg. companion to perfectly roast beef and Yorkshire puddings.

Answer 7

All roots are exceptionally good for roasting. When they are roasted, their true flavour come out and what sugar they have is almost caramelised - uuuhm!

I usually make fries out of beet roots, parsnips, parsley roots, carrots, and even black radishes. Cut them out, pour a LITTLE oil on them, sprinkle them lightly with thyme, put them in a HOT oven (225 °C at least), and let them roast for about ½ an hour....

Answer 8

Kumara?
Parsnip?
Pumpkin?
Potato?
Carrot?
Tomato?
Now say after me Potato potato potato.
There that's better

Answer 9

Potatoes all the way! Roast potatoes and garlic & herb mash on the side go brilliantly with roast lamb!

Answer 10

Root vegetables. Potatoes, carrots, turnips, parsnips, etc. All roast up really well.