Roasted Vegetables, healthy?
- Thread starter ColdAsIce
- Start date
Once you've drizzled your parsnips in honey, try sprinkling them with sesame seeds.
If your issue is one of flavour, as opposed to texture, don't forget that veg should be seasoned if you're boiling it. If it tastes bland, then you're probably not adding salt to the water.
I can't remember the last time I boiled any veg though - except spuds if I'm making mash. Unless I'm roasting them, they all go in the microwave. Once you know how long a particular quantity will cook for, you need never change the settings again and they'll always be done how you like them - rock hard, soggy, or al dente. You will have to season them after they've been nuked though, otherwise the sodium chloride will just explode like popping candy.
When roasting the key thing is to keep your veg chunky, so no small dice or slices, else it will only turn to mush. All root veg can be roasted so carrots, spuds, beetroot, swede, parsnips, etc. It's also a good idea to add some sweeter veg to balance things out so, as already mentioned, throw in some whole garlic cloves, sweet potato, red peppers, and butternut squash.
Again, don't forget to season it well. The longer cooking and olive oil means that it can take a surprising amount of salt and ground pepper so a good pinch of each scattered over it. No need to use an expensive virgin olive oil either as you're unlikely to notice any difference once it's been in the oven for long enough to roast veg.
If your issue is one of flavour, as opposed to texture, don't forget that veg should be seasoned if you're boiling it. If it tastes bland, then you're probably not adding salt to the water.
I can't remember the last time I boiled any veg though - except spuds if I'm making mash. Unless I'm roasting them, they all go in the microwave. Once you know how long a particular quantity will cook for, you need never change the settings again and they'll always be done how you like them - rock hard, soggy, or al dente. You will have to season them after they've been nuked though, otherwise the sodium chloride will just explode like popping candy.
When roasting the key thing is to keep your veg chunky, so no small dice or slices, else it will only turn to mush. All root veg can be roasted so carrots, spuds, beetroot, swede, parsnips, etc. It's also a good idea to add some sweeter veg to balance things out so, as already mentioned, throw in some whole garlic cloves, sweet potato, red peppers, and butternut squash.
Again, don't forget to season it well. The longer cooking and olive oil means that it can take a surprising amount of salt and ground pepper so a good pinch of each scattered over it. No need to use an expensive virgin olive oil either as you're unlikely to notice any difference once it's been in the oven for long enough to roast veg.
I find nuking just dries the veg out, i do nuke wedges a little before i coat in olive oil and roast as i find the dryness adds to them, carrots also are surprisingly sweet when roasted.
Last night i had roasted carrots parsnips and potatoes with pork and mace sausages and a Yorkshire pud with gravy, the roasted veg really made the meal!
Last night i had roasted carrots parsnips and potatoes with pork and mace sausages and a Yorkshire pud with gravy, the roasted veg really made the meal!