3 thoughts on “How to Roast Vegetables”

  1. Hi there, thanks for making the video.  Please try and take this criticism with an open mind; I am not trying to offend you but merely pass on the roasting techniques I was taught by a professional.  A lot of chefs are considered nazis for being so particular, but that's because there is so much misinformation out there.

    Your pans are too crowded, and the moisture being released from the vegetables is causing a steaming effect.  Roasts are all about dry heat getting to as much surface area of each piece as possible.  A true roast caramelizes the sugars in the vegetables and to do this you should be using higher temperatures at around 475-500 degrees.  Don't use olive oil though!  (it is a lovely oil indeed, but it will fill your house with smoke at these temps- safflower oil is perfect and has a high smoke point.)  Lastly, I would highly recommend using two dedicated large black metal roasting sheet trays with low edges which will require little to no cleanup (just scrape off any food bits left on them with a spatula and they're ready for another go around.)  This way you aren't wasting aluminum foil every time you roast.  The trays will build up a nice dark seasoning on them which will help you produce perfect roasts every time with evenly darkened vegetables that are sweet crispy and incredible.

    Sorry for the rant, but I truly wish someone had provided me with this information when I first got started all those years ago. 
    Happy roasting – hope you don't hate me 😉

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