Vegetables are so nourishing for our bodies, but don’t always taste the best (especially if they’ve just been boiled or steamed – healthy, but bland). So what’s the best way to make them tasty for the whole family (picky eaters included)? Roast them!
Roasting veggies, from potatoes to cauliflower, and even brussels sprouts, intensifies their natural flavours and gives you the perfect textures: soft and fluffy inside and golden and crisp outside. But there’s a trick to getting them just right, avoiding a sloppy, soggy mess. Let’s dive into the secret to roasting veggies like a pro.
1. Prep is crucial
Most vegetables are filled with water, think mushrooms, peppers, tomatoes, and even pumpkins. The key to the perfect roast veg lies in the way you cut and season it.
Chopping veggies into even chunks reduces their surface area for water retention, and those rough edges are great for caramelisation.
Don’t season your veggies after they’ve been cooking. Add a good sprinkling of your favourite salt (sea salt pairs really well with roasted veg) and a good glug of olive oil, and mix thoroughly. Experiment with freshly cracked black pepper, roasted whole cumin seeds, mixed herbs, or a dukkha spice mix for a punchier flavour.
Before you pop the tray into the oven, add a splash (no more than a cup) of stock (plain water will also do) and cover with tinfoil. The stock adds depth and flavour to the veg, all while steaming them to ensure a sweet, earthy, light and fluffy interior. After about 30 minutes, remove the foil and turn the heat up to caramelise them, intensifying their sweet, earthy flavours from their brief steam.
Top tip: If you want extra crispy potatoes, ditch the tin-foil method and first par-boil them in slightly salted water for about 20 minutes until just tender (not falling apart). Then drain and stem dry before coating them with a thin layer of cornstarch and then seasoning them. Place them on an oil baking sheet and roast at 200ºC for a good 30 to 40 minutes.
2. Don’t crowd the veggies!
It might seem super efficient and convenient to cram as many veggies onto the baking sheet as possible, but that will only result in a sloppy, soggy and sad mess. You want spaces in between the veg for the hot air to flow in and around them.
Place your veg in one single layer on the baking sheet, making sure there’s about half a centimetre of space in between each piece. Use an air fryer for a crispier result.
Top tip: After removing the tin foil, use a spatula to turn the veg over for a more even cook before roasting on high. You can even go in a second time and turn the veg for a more even golden crust.
3. Heat matters
Don’t be afraid to crank up the heat: after all, we are roasting and not broiling. Pre-heat your oven to 190ºC for the first 30 minutes of roasting with the foil on. Then, crank it up to 200ºC (or turn the grill on if you like ultra crispy veg) for another round of 30 minutes. The heat brings out the veggies’ sweet and earthy flavours in the first half, and then intensifies and caramelises them in the second half.
Say goodbye to bland, soggy veggies and start relishing the idea of golden, crispy veg for dinner. With just a few easy tips, you’ll be roasting veg like the pros in no time!
