‘Tis the season to roast! All the things like pumpkin, brussels sprouts and beets are starting to get the royal roasting treatment.
Roasting is a basic cooking skill that means “to surround by hot dry air.” It’s generally a slow cooking method in an oven and used mostly during the fall and winter seasons. Not only because of the slower breakdown for improved flavor, texture and easier digestion of the food, but who wants to turn their oven on in the sweltering summer besides moi? I’m also a hot yoga junkie, so…
This method of cooking takes advantage of the natural sugars and caramelizes the flesh of the vegetable or meat. Roasting differs from baking in that it’s usually done at a higher temperature.
A few tips to set you on the path to roasting success:
Make sure that all things being roasted are of similar size to ensure even cooking time. You don’t want a big piece of carrot amongst a sea of small pieces as they will cook much more quickly. One of these things is not like the other and in this case, it’s not a good thing.
The amount of oven time will depend on the actual density of what it is you’re roasting. Ie – Cauliflower, broccoli and brussels won’t take as long as carrots, sweet potatoes or squash.
Nuts should be roasted slowly and on a lower temperature because of their oils. Slow and low, that is the tempo #beastieboys
Make sure what’s being roasted has enough space around it, don’t crowd the sheet. This allows even cooking and caramelization on all sides. You want that crispy goodness!
Use parchment paper on your baking sheet to help items being roasted from sticking or burning. It also makes a much easier clean up. PRO TIP: To secure parchment paper, use silverware or binder clips at the edges of the sheet. Beware, they’ll be hot AF when you remove from oven, so don’t touch with bare hands #beenthere
Make sure what you are roasting is dry before adding any oil. Oil and water don’t mix.
There is no need to add oil to what you’re roasting. While it does add a layer of flavor and texture, non oiled veggies are still delicious, they just take longer to cook.
Who’s ready to get their roast on? 🙋🏻♀