Question: What Is The Secret To Roasting Vegetables?
By: Tonya Peele
Published: March 13, 2010

I want to prepare deliciously seasoned, simply prepared roasted vegetables. What is the secret to getting it right every time?

Answers:
Curt

Good vegetables...all about the same size so they will cook evenly....hot oven 400+...kosher salt, pepper, balsamic vinegar & olive oil.  Toss vegetables in a bowl with ks & p, balsamic & olive oil....place on pan and into HOT oven.  Shake pan several times.  Roast until the vegetables are as done as you prefer.  If you use carrots...blanch them prior to roasting.  You can also use any fresh herb you like...add them to the mix when you toss before roasting.
Chris Paulk

Both slow roasting - at 350* for an hour or more or 450* for 35-40 minutes both work well. It depends on how well you like the veggies roasted and what you are cooking. If your cooking carrots, fennel and parsnips, you will cook them a bit longer, for broccoli, tomatoes or mushrooms, high heat and shorter times work better. I lightly salt & pepper mine (maybe a little garlic salt), some fresh herbs and toss in olive oil. Curtis' suggestion of balsamic vinegar is great and I will use that next time. I like my veggies a little al-dente, so you will want to adjust time based on your preference.
One of the best soups I ever had was a bisque made from a cold roasted vegetable mix, that was pureed, with 1 tbsp of cream and 1/4 cup of vegetable broth and heated. Absolutely amazing. It was thick, rich and creamy and the texture and taste of the roasted vegetables was amazing.
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Sonia R. Martinez

I like to make my tomato sauces with roasted tomatoes.  I first drizzle a bit of olive oil on a jelly roll pan or a roasting pan, bottom covered with parchment for easier cleaning - add sea salt and fresh ground pepper to the oil layer then place tomatoes cut in half with cut side down.  Add peeled garlic cloves and a few carrots sliced/cut at an angle (so that more of the carrot surface is exposed to the roasting).  Drizzle with a bit more olive oil, sprinkle all with a bit more sea salt and fresh ground peppercorns...Do not over salt.
When tomatoes and carrots are done, process them in batches in a food processor or blender to puree.  At the last minute add fresh/raw basil by the bunch to each batch.  Adjust seasonings if needed.
Makes a great sauce or a wonderful base for a summery tomato bisque.  The sweetness of the carrots balances the acidity of the tomatoes.
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Sonia R. Martinez

PS....I forgot to add I also cut up some onions in wedges to add to the roasting pan with the tomatoes, garlic and carrots.
Tonya Peele

Thanks for great roasting advice. I will be roasting tomatoes, broccoli, onions and mushrooms later this evening. I am feeling much more confident!!!
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