Hi food lovers, and welcome back to another delicious post on Stacyknows.com! Today, I’m excited to share some great tips on how to perfect roasted vegetables, inspired by the culinary expertise of Susan Spungen, food stylist, author, and all-around kitchen guru.
Roasting veggies is a kitchen staple, but believe it or not, there’s an art to getting those perfectly crispy, golden-brown bites that burst with flavor. Susan’s recent cooking class, Roasting Veggies 101, walks us through exactly how to achieve vegetable nirvana!
The Secret to Perfectly Roasted Veggies
You may think roasting vegetables is easy (and it is), but if you’ve ever had soggy zucchini or undercooked carrots, you know there’s room for error. The biggest challenge? Moisture! Certain vegetables, like summer squash and zucchini, are loaded with water, which makes it harder to get that crispy finish we all crave. That’s why fall veggies like winter squash, carrots, and beets are ideal for roasting—they’re naturally drier and firmer, which gives them more time to develop that perfect outer crust.
Best Fall Veggies for Roasting
Here’s a list of some of Susan’s favorite fall vegetables to roast:
- Squash
- Carrots
- Cauliflower
- Onions
- Broccoli
- Sweet Potatoes
- Parsnips
- Beets
- Kohlrabi
- Turnips
- Radishes
- Fennel
- Potatoes
The Roasting Game Plan
Susan dives deep into all the factors that can make or break your roasted vegetables, from the size of your chops to the right oven temperature. Here are some quick tips to get you started:
- Chop size matters: Smaller, uniform pieces roast faster and more evenly.
- Season generously: Olive oil, salt, and pepper are classics, but don’t be afraid to experiment with spices like cumin or smoked paprika for added depth.
- High heat, big reward: Roasting at a higher temperature (400°F – 450°F) allows the veggies to brown beautifully without turning mushy inside.
- Use the right pan: A sturdy, rimmed baking sheet ensures even cooking.
- Don’t overcrowd the pan: Give your veggies space to crisp up. Overcrowding traps steam and leads to soggy results.
Dress It Up
Once your veggies are perfectly roasted, you can take them up a notch by adding flavorful drizzles or dressings. A squeeze of lemon, a sprinkle of fresh herbs, or a tahini drizzle can add a bright, fresh layer to your veggies.
So, this fall, let’s turn those root vegetables into crispy, golden delights! Whether it’s roasted squash for your favorite salad or crispy potatoes for a weeknight dinner, mastering these simple tips will elevate your veggie game to pro level.
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Photo by Monika Grabkowska on Unsplash
