(Image credit: Faith Durand)
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window.ATGalleries[50729] = {“id”:50729,”type”:”Cooking Lesson”,”images”:[{“image_id”:”62eaf324cb30c7d446ac2bedb44b84d07265f1b5″,”caption”:”This mix of hard vegetables went on the pan together: Beets, sweet potatoes, turnip, and fennel. “,”image”:{“id”:”62eaf324cb30c7d446ac2bedb44b84d07265f1b5″,”width”:1987,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2016-01-07T22:25:59.349-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:30,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Roast-Veg-4989.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”568f2c47dbfa3f429900d9ff”,”focus_z”:null}},{“image_id”:”3df6197ff45508ac4e550036d637ec0de6b5a674″,”caption”:”\u003cstrong\u003eHeat the oven to 425°F with a rack in the middle position.\u003c/strong\u003e”,”image”:{“id”:”3df6197ff45508ac4e550036d637ec0de6b5a674″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2016-01-07T22:06:37.097-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:30,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Roast-Veg-5007.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”568f27bcdbfa3f510c00817c”,”focus_z”:null}},{“image_id”:”4fafbf6ba23e787331138f57e4ce4f5917fdc577″,”caption”:”\u003cb\u003eChop up the vegetables. \u003c/b\u003ePeel the vegetables if desired, then cut into uniform pieces so they cook evenly. Smaller pieces will cook more quickly; larger pieces will take a bit longer to cook. If your vegetables still have some moisture after washing, be sure to pat them as dry as possible; the drier the vegetable, the better it will roast.”,”image”:{“id”:”4fafbf6ba23e787331138f57e4ce4f5917fdc577″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2016-01-07T22:06:40.201-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:30,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Roast-Veg-5001.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”568f27bfdbfa3f22ea00c8cd”,”focus_z”:null}},{“image_id”:”8e0efea131f08c083ec6c3b6454d5230c93c627b”,”caption”:”\u003cb\u003eToss the vegetables with olive oil and salt.\u003c/b\u003e Transfer the vegetables to a large bowl. Add the oil, salt, and pepper and toss to combine. Add more oil if the vegetables still look dry or don’t seem evenly coated.”,”image”:{“id”:”8e0efea131f08c083ec6c3b6454d5230c93c627b”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2016-01-07T22:06:24.549-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:30,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Roast-Veg-5017.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”568f27afdbfa3f700e007cd4″,”focus_z”:null}},{“image_id”:”2b31c180c8d736137ab016c6b64da1e394f064e8″,”caption”:”\u003cb\u003eSpread onto a baking sheet. \u003c/b\u003eSpread the vegetables out on a baking sheet, in an oven-proof skillet, or in a baking dish. Make sure they are in a single layer with a little space in between; if they are too crowded, the vegetables will steam instead of roast.”,”image”:{“id”:”2b31c180c8d736137ab016c6b64da1e394f064e8″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2016-01-07T22:06:42.074-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:30,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Roast-Veg-5038.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”568f27c1dbfa3f0e5900847f”,”focus_z”:null}},{“image_id”:”f4a6c2cbe18abadebb5929e39b822bc85ff39924″,”caption”:”\u003cb\u003eEstimate your cooking time.\u003c/b\u003e In general, softer vegetables, like green beans and cauliflower, will cook in 10 to 20 minutes, and tough, hard vegetables, like winter squash and potatoes, will take 30 minutes or longer. Large pieces will also take longer to cook than smaller pieces.”,”image”:{“id”:”f4a6c2cbe18abadebb5929e39b822bc85ff39924″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2016-01-07T22:06:02.317-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:30,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Roast-Veg-5047.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”568f2798dbfa3f5fe9004493″,”focus_z”:null}},{“image_id”:”b59a2df1a6529b69a173e48c6992e88c3e8a3e3b”,”caption”:”\u003cb\u003eRoast the vegetables until tender\u003c/b\u003e. Place the vegetables in the oven and begin roasting. Check and stir the vegetables every 10 to 15 minutes. “,”image”:{“id”:”b59a2df1a6529b69a173e48c6992e88c3e8a3e3b”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2016-01-07T22:06:15.004-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:30,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Roast-Veg-5061.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”568f27a5dbfa3f095800e395″,”focus_z”:null}},{“image_id”:”e4d91753c46b2c549dcdc1b7f3ceed21d57e06cb”,”caption”:”Continue roasting until the vegetables are easily pierced with a fork or knife and they are showing crispy charred bits at the tips and edges. “,”image”:{“id”:”e4d91753c46b2c549dcdc1b7f3ceed21d57e06cb”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2016-01-07T22:06:02.672-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:30,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Roast-Veg-5133.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”568f2799dbfa3f58f700db8f”,”focus_z”:null}},{“image_id”:”3a1e6d04740b26d913d83e84ece2dc5a0902c9a8″,”caption”:”\u003cb\u003eServe immediately.\u003c/b\u003e Transfer the vegetables to a serving dish and taste; sprinkle with additional salt or pepper if needed. Serve while still hot.”,”image”:{“id”:”3a1e6d04740b26d913d83e84ece2dc5a0902c9a8″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2016-01-07T22:06:11.004-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:30,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Roast-Veg-5127.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”568f27a1dbfa3f531e00841e”,”focus_z”:null}}]};
I am a firm believer in the power of a roasted vegetable. Not only can virtually every vegetable be cooked in this way — no recipe required — but roasted vegetables are universally pleasurable to eat. Have a picky eater in the house? Want a break from your usual steamed veggie side dish? Try roasting your broccoli or green beans or cauliflower tonight. I think you’re in for a treat.
from WordPress https://jonathanwilhoite.wordpress.com/2017/09/24/how-to-roast-any-vegetable-cooking-lessons-from-the-kitchn-3/
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