What You Should Do To Vegetables Before Roasting Them Read More:

Roasted Veggies

Pre-cooking your vegetables before roasting them is the best way to make them caramelized, yet tender. You can either parboil your produce in water or stick to the single sheet pan prep and steam roast your veggies first, as recommended by Spoon University. By steaming the veggies before roasting them, your produce will retain its moisture instead of drying out.

In order to do this, preheat your oven to 375 degrees Fahrenheit. Then, chop your veggies into uniform-sized pieces and line a sheet pan with foil. Spread your veggies in a single layer on the pan and season with salt, pepper, and olive oil, and consider adding a few splashes of vinegar to give your roasted vegetables an extra kick. Cover the vegetables with a layer of foil and steam for half of the cooking time with the foil on. Remove the foil and uncover for the second half of the cooking time to allow the vegetables to roast and caramelize.

While this method will work for roasting nearly any vegetable, keep in mind, that cook time will vary depending on the type of produce you’re roasting. Root vegetables like beets, potatoes, and carrots may take up to 45 minutes, while thin veggies like asparagus and green beans only take 10 to 20 minutes, per The Kitchn.



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