…And probably higher than you thought, too. But how would I know? Anyway. I’ve been roasting my veggies at too low an oven temp. And getting only so-so results at least half the time. But these recommendations make perfect sense!
Oven Roasted Root Veggies: Done right, at 400 – 425 F…
I love ’em!
I really do love roasted veggies! Carrots, potatoes, broccoli and cauliflower, fennel root, tomatoes, Brussels sprouts, winter squashes, sweet potatoes, eggplant, zucchini…
But I’ve been making ’em wrong!
The most suitable ones are root veggies and vine fruits like squashes. But you can also roast cruciferous veggies with great results!
We all know how to prep veggies for roasting:
- Wash thoroughly.
- DO NOT peel them! Vitamins, minerals and beneficial biologics are concentrated in and just under the skin! Not to mention flavour…
- Cut into roughly 1 in. / 2.5 cm pieces. Small objects such as Brussell’s sprouts and cherry tomatoes should be cut in half.
- Brush lightly with Olive Oil and sprinkle moderately with salt. You may wish to add other spices or herbs, according to your personal taste.
- Spread on a parchment paper covered baking pan in a single layer, not touching.
- Place in a pre-heated oven at…
Here the procedure needs an important modification..
- …a preheated oven at 400 – 425 F.
- Veggies are done when fork tender and golden brown…
It’s official…
Before I came across the Yahoo!Life post by a few days ago, I was blindly drifting along, roasting my veggies at 375 F. No questions asked. But I was constantly finding the interiors some veggies – notably Brussells sprouts, which are a particular fave of mine – were coming out mushy. Even when the exteriors were overdone.
One of the things I want most from my roasted veggies is that beautiful caramelized exterior, with all its great roasted flavour and texture. And I wasn’t getting that consistently from my old method, to say the least.
‘My old method’ came from my mom, who got it from her mom. And who knows how far back into the mists of my distaff line. I think the reason they roasted at a lower temperature was because they didn’t really do roasted veggies aside from the spuds and carrots they put in with the roast.
My take
You’re never too old to learn new (culinary) tricks!
I’ve had a chance to try roasting veggies at the higher temps Mullaney quotes, and my results have improved remarkably. Thanks, Julia, for your post! I’ll be Googling your byline regularly from now on…
~ Maggie J.