roast vegetables?

Question

how do you get the best roast vegetables in an oven so they are nice and crispy

Answer 1

Put them in a pan, and toss with olive oil and salt and herbs. Don't pepper until the end because the pepper will turn bitter.

Roast at high heat, and cut the vegetables into even size chunks. I like a medley of whole garlic cloves, carrots, new potatoes, celery (surprisingly good roasted), and onion.

Other good roasted vegetables include sweet potatoes, turnips, sweet onions (like vidalia)

toss every 15 minutes or so to avoid uneven cooking and sticking. If you have a convection oven, turn it on.

Takes about 1 hour but adjust the timing until they have the desired browning.

Fresh thyme and rosemary are my favorite herbs to use but experiment as you like

Answer 2

If you are wondering what to do with them, try this:

Pasta Primavera
Giada DeLaurentis

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian seasoning
1 pound farfalle (bowtie pasta)
2 Tablespoons minced garlic
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Preheat the oven to 450 degrees F.
In a very large bowl toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer the vegetable mixture to 2 heavy large baking sheets and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes, or to package directions. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Answer 3

cut into even size spuds, carrots, pumpkin etc, par-boil for around 15 mins. Remove and put into cold/icy water for a couple of mins. Remove, pat dry. Use a fork to scratch and score surface of vegies, then toss in olive oil, salt, any herbs youlike and sprinkle with a little soy sauce or balsamic vinegar. Chuck onto tray wint non-stick baking paper cook in hot oven, 200 degrees c, for around half hour. Turn vegies, turn oven down to about 170 degrees c, continue to bake in oven til cooked, around another 45 mins, turning a couple of times if you like. Should turn out crunchy and delish!

Answer 4

450 oven for 45 minutes. check them at that point to see if they're the doneness you want. root veggies (carrots, potatoes, parsnips) take longer than the onions, mushrooms, peppers, etc, so add those after about 20 minutes of the baking time. I toss mine in a mixture of olive oil and balsamic vinegar along with pressed garlic and any other herbs i've on hand. yum.
then i either use them as filling for veggie tacos with a little parm chz or as a topping for pasta. yum. i'm hungry!

Answer 5

eggplant slices, sliced peppers, sliced onions, cherry tomatoes,
Toss all in oil, spread out on baking sheet, sprinkle with salt, pepper, rosemary and thyme. bake @ 400 for 20 to 30 minutes.

Answer 6

First you need to coat them with some cooking oil.
Then you need a high enough temperature, over 400F.

Answer 7

olive oil........ depending on the veggies, marjoram , salt, pepper, bake for about an hour covered with foil......... remove foil and bake another 15 minutes or so they are soooooooooo good.....

Answer 8

Put them in a pot and add water? Not sure sorry.