What is the best way to roast a mixture of vegetables in the oven so they all cook evenly?

Question

Anyone have a good recipe? Thanks.

Answer 1

Make sure that you are using compatibe veggies; you wouldn't want to put carrots in with potatoes unless you microwave the potatoes first because they take longer to cook. A cooking bag will help keep them moist but if you have things like squash or zucchini, it will turn them to mush.

I like to cut them in different sizes so they will all be cooked evenly and at the same time, potatoes are usually the smallest but yams fall into that category. One thing that I tried and liked was adding ears of corn to the mix, they were steamed perfectly and had a nice flavor to them. Cut or break them in half so they don't take up too much room. In my opinion the best veggies to roast are potatoes [get the small round ones and be sure to poke holes in them so it vents the steam], carrots, sweet potatoes / yams, sliced green or red peppers and long Italian green beans.

Answer 2

These sound delicious... There are tons of recipes for roasted veges out there, but honestly, the simplest is best... trust me! Cut the carrots, onions and potatoes into pieces around the same thickness and size (so they cook in about the same time - I'd cut the onions into eight pieces, and the other veges into 1-2 inch chunks), toss with olive oil and cracked black pepper - you could also add a fresh herb, I like rosemary w/ these veges, and roast at 350-400 degrees (you can roast them at a higher temp, if you want, just take them out a little sooner) until they start to turn brown (approx. 40 minutes). If your pot roast cooks in the oven at a lower temperature, just put the veges in at that temp for a longer time. I have made these veges as a side, and on their own as a vegetarian meal, and they are SO GOOD - and easy. Some other veges you could roast are: asparagus (about 20 minutes), mushrooms (depending on size about 20 minutes), parsnips (same cook time as carrots)... The main thing with roasting veges is to keep the seasoning simple and to monitor them as they cook, adjusting the temp and/or cook time until they look done)

Answer 3

I use a bag of mixed frozen veggies (like cauliflower, broccoli, and carrots) but fresh should work as well.

Use a round cake pan and melt 2 to 3 Tbsp butter in the bottom. Stir in about 1/4 tsp. thyme then stir in the veggies (butter will begin to harden if veggies are frozen but that's okay). Cover with foil and bake at 350 for about 15 minutes. Uncover, stir and recover. Return to oven for about 25 more minutes. Yummy.

Answer 4

Spread some olive oil in a shallow pan and add the dense veg. such as potatoes, carrots, parsnips, fresh green beans and when
firm but not mushy, add peppers and onions and mushrooms. season with salt and pepper and Mrs. Dash`s herb seasoning, continue roasting till all is done to ur taste. Vegetables should all be slightly firm but nor mushy. You may top off with a sprinkling of dried or finely chopped parsley, if desired.

Answer 5

Cooking vegetables slowly in an oven with dry heat. When vegetables are roasted, they are usually tossed first in oil or melted butter. High-temperature roasting (400 degF to 450 degF) results in well-browned food.

Good Luck! ...;-)

Answer 6

Blanch or par-cook the vegetables that tend to cook longer than others, then shock them in an ice-bath before mixing and seasoning and then start your roasting.

Answer 7

Use a cookie sheet... don't crowd the veggies. I use coarse salt to help them retain their *crunch*

Answer 8

Make sure all the veggies are the same size.

Answer 9

GET A SEASONING MIX FROM JEWEL AND BUY A OVEN BAG IT WORK WELL