how do you roast vegetables?

Question

what ingrediants do i need etc?

Answer 1

(m)

Preparation and size:

Peel tough-skinned vegetables and cut large ones into 1 to 1-1/2 x 2-1/2
inch pieces.

Roasting procedure:

1. Preheat oven to 475 deg. F.

2. Select your assortment of vegetables and get them ready as described in
the chart above. (The article recommended always including cloves of garlic)

3. Put about 2 Tablespoons of soy sauce in a shallow non-stick roasting
pan - one that will allow all of the vegetables to rest on the bottom of
the pan. (I used a light spraying of Pam, but I think I'll skip that the
next time - I'm not sure it did anything) Add enough water to barely cover
the bottom of the pan (it won't stay covered all of the time, but that's
fine - we don't want to boil the veggies, just keep things from burning to
the pan).

4. Add your choice of vegetables from the Longest-Cook list. Toss the
vegetables in the water-soy mixture to moisten. Put in 475 deg. oven and
roast for 15 minutes, adding water and turning the vegetables about every 5
minutes as needed.

5. Add your choice of Medium-Cook vegetables. Sprinkle all of the
vegetables with a little soy sauce and freshly ground pepper. Add water
as needed. Roast 15 minutes, adding water and turning the vegetables about
every 5 minutes as needed.

6. Add Short-Cook vegetables, if desired. Sprinkle all vegetables with a
little vinegar (to taste - I used brown rice vinegar) and a little Tobasco
sauce if desired (a few *drops*). Toss vegetables lightly. Roast another
5 minutes, or until all vegetables test crisp-tender.

To serve: Arrange vegetables by type (potatoes together, carrots together,
etc.) on a serving platter or individual plates.

Answer 2

Depends what you want to roast. If you are roasting root vegetables like potatoes or parsnips, I find that you are better off part boiling them for about 5 minutes before roasting. I then drain them thoroughly whilst heating some oil gently on the cooker top. I then transfer the potatoes to the pan, carefully because any remaining water droplets will cause the oil to spit. You can then roll the potatoes about a bit as this bashes them and makes them fluffy. Add some salt or rosemary and put in the oven for about 30 to 40 mins, depending on the oven you use.

Other veg like aubergine, peppers, red onions and courgettes are really nice roasted. You could add some tomatoes and some garlic and herbs, some olive oil, stick it in the oven and job's a good'un. If you can't be asked with all that, most supermarkets do a tray of such veg already done that you can just stick in the oven. They are usually near the salad stuff in the fresh bit. Well, they are in Tesco anyway.

Answer 3

Roasting Vegetables is easy. A couple of tips:
Make sure you cut the vegetables fairly big chunks as they tend to shrink as they roast. Also make sure they are even in size so they all roast at about the same pace.
If you are going to use any root vegetables (parsnips, potatoes etc.) Keep in mind that these will take longer - may be good to boil them for about 15 min before roasting with other vegetables.
Roasting Vegetables:
Once your vegetables are all clean and cut, season them with salt and pepper, then drizzle with some olive oil to coat and spread them out in a baking tray or roasting pan. Feel free to add any fresh herbs like rosemary, or thyme for additional flavoring. If you do not have fresh herbs, just sprinkle some dry herbs instead.
Roasting takes about 20-40 min depending on the vegetables used. Your oven can be set to 350 degrees Fahrenheit. Check on them from time to time to make sure that they get to the consistency that you like.
Enjoy!

Answer 4

Cut up Potatoes, Carrots and any other root vegetables you like. Toss them with olive oil (or vegetable oil), salt and pepper, and put in a lightly oiled shallow baking dish and bake at 350-400 until tender. You can add them around a roast beef or roast chicken. You can season them with parsley, minced garlic, onion chunks, and some thyme or rosemary. They are tender when you can easily pierce with a knife. I like to make a 'rack' with carrots for my chicken when I roast it. Then I don't have to clean a metal rack and they are great! If you like just potatoes, sprinkle some Parmesan and/or Romano cheese on them. Boy I am getting hungry.

Answer 5

Try this - it's really scrumptious!

You can use just about any veg, but boil root veg such as potatoes & carrots for 5-8 minutes. Heat oil in roasting tin, add your veg, then season with salt & black pepper - and LOADS of Italian Style Seasoning (these herbs make it totally yummy!). Roast until everything is cooked and golden brown. I usually serve with mushroom flavour cous-cous, or you could use rice of course if you prefer.

Serve and enjoy!

Answer 6

Cut, carrots, butternut, turnip, aubergine, pepper, shallots and tomato (or use cherry toms)

put them all in a baking tray pour some olive oil over them and toss them about with your hands to ensure that they are all covered. season with salt and pepper, add some thyme.

Put them in a preheated oven. 200 degrees. Turn the heat down to 180 when you put the vegetables in. leave for about 20 min. Toss veg again and leave for a further 20 - 30 minutes.

Answer 7

Rub the vegetables all over with extra virgin oilive oil. Place them in a pan and cook in 350 degree (medium) oven. You'll have to check on them becasue some veggies will cook faster than others.

Answer 8

vegetables and some oil to drizzle on em if you want em brownish. and an oven and a pan. some salt and pepper and maybe some oregano if you are feeling adventurous. some aluminum foil if you don't want to scrape gunk off the pan when you are done. oh darn i forgot a knife to cup up the vegetables and a cutting board too. im no good at this. good night.

Answer 9

i like to roast red onions and carrots and parsnips place in baking tray drizzle a little honey over them put the oven on high and let them cook form about 20 mins check them and if they are not crispy cook for another 10 mins until they are all crispy .

Answer 10

You only need the vegetables and a roasting tin. You need to parboil the vegetables first !!!