How to Roast Fall Veggies
November 27, 2012
•Emily Murray
•Sacramento
• 0 Comments
How to Roast Fall Veggies
Vegetables are such an important part of a healthy diet, but there are times when they just do not seem very appetizing. The method of preparation makes all the difference in how tasty they are, and oven roasting is a great way to make the most of them. Autumn vegetables are primarily root crops, and they include carrots, parsnips, squash, turnips, garlic and potatoes. Culinary school in Sacramento has a real advantage of other locations since the California growing season is much longer than most, which means a larger selection of super fresh vegetables to choose from. No matter which vegetables you choose to roast together, their flavor will be enhanced because some are caramelized and the flavor is blended as they roast.
Add Herbs
Some great herbs to add flavor to your roasted vegetables are rosemary, thyme, oregano and basil. These are often the staples that are used at schools of culinary arts when they teach cooking classes, especially during veggie prep classes. A little bit of these herbs can make a huge different.
Preparation
Roasting vegetables is simple, and many people do not even follow a recipe. The simple guidelines are to cut the vegetables in chunks of a similar size, place them in an oven safe dish or pan and coat them with olive oil. Next, sprinkle with sea salt and herbs to taste and toss or stir the vegetables to coat each piece completely. Some great herbs to add flavor to your roasted vegetables are rosemary, thyme, oregano and basil.
The oven temperature should be about 375 degrees, and it takes about an hour for them to be done. The pan should be covered for the first half an hour, and the vegetables should be stirred about every 15 minutes to make sure all the chunks are coated. After the first 30 minutes, leave the cover off the pan so the vegetables can brown a little for extra flavor. Schools for culinary arts often will teach this simple technique as well.
Add a Little Color
Some people like to use a combination of red, gold and sweet potatoes to add color, and you can also add green vegetables. The green vegetables can include green beans, brussels sprouts and broccoli, but they should only be added about 15 minutes before the other vegetables are ready. The more tender vegetables cook faster, and will get mushy if they are added at the beginning.
A pan of roasted vegetables provides an attractive and delicious side dish to nearly any meal, and the preparation time is minimal. The preparation can also be done well ahead of the rest of the meal, and can easily be tended to while the cook is preparing some other dish to serve as the main course. In addition to being very tasty, roasted vegetables are very healthy. The recommended oil for roasting is olive oil, and this type of oil is touted by nutritionists because of the Omega 3's it provides.
Now that fall is just around the corner, your grocery store will offer some of the autumn vegetables that are so easy to roast. Experiment with your favorites, adding as much or little of the herbs and seasonings you prefer. You will soon discover the combination that works best for you and your family. Attending culinary school in Sacramento can be a great way to learn more basic preparation techniques that you can incorporate into your daily cooking whether it be for you family or as part of your career.
This article is presented by Le Cordon Bleu College of Culinary Arts in Sacramento. Le Cordon Bleu College of Culinary Arts in Sacramento offers culinary arts and pâtisserie and baking training programs in Sacramento, California. To learn more about the class offerings, please visit Chefs.edu/Sacramento for more information.
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.