| How to Season Vegetables for a Roast Nov 22nd 2012, 02:00 Vegetables added to a roast during the last hour the meat is cooking are much tastier if seasoned beforehand. The last hour or so of cooking allows the flavors to blend and intensify. Edit Ingredients - Salt (or salt substitute)
- Pepper
- Use vegetables that complement your roast––popular choices include carrots, cauliflower, onions, zucchini and potatoes
Servings: 3 to 4 Prep time: 30 minutes Seasoning Vegetables by Sautéing - Wash the vegetables with cold water.
- Scrub and peel the vegetables thoroughly. Leave on the skins of the root vegetables where possible (for example, carrots, potatoes); doing so will retain some vitamins and add to the flavor of the dish. For other vegetables like onions and garlic, it is best to remove the peel.
- Place the vegetables on a cutting board and cut all large vegetables into bite-size pieces. Leave whole the smaller vegetables like garlic cloves and baby beets or carrots. Cut the vegetables to a similar size, as this will help them cook at approximately the same rate.
- Heat 2 tablespoons (30ml) of cooking oil on medium in a large frying pan.
- Add the firm vegetables, such as carrots and potatoes, to the pan, sprinkle them with salt and pepper and sauté them for about 10 minutes or until they are crisp-tender.
- Remove the firm sautéed vegetables form the pan and toss them into the roasting dish.
- Sauté the remaining, softer vegetables, such as squash and onions, for about 5 minutes, or until crisp-tender.
- Toss the rest of the vegetables into the roasting dish in preparation for roasting.
Seasoning Vegetables without Sautéing To save time, you can season your vegetables without sautéing them. - Put all the peeled and cut vegetables into a large bowl.
- Drizzle fine-grade vegetable oil over the vegetables, using just enough oil to thinly coat them.
- Sprinkle your favorite seasonings on the vegetables.
- Mix the vegetables and seasonings well with your hands or use a mixing spoon. Mix well to ensure that the vegetables are evenly coated.
- Add the seasoned vegetables to the roasting dish and continue cooking them in the oven for one hour, or for the amount of time your recipe states.
- Fresh herbs can burn more readily in high oven temperatures, so be sure to check on your vegetables often to be sure the herbs don't burn. Alternatively, add any fresh herbs during the last 15 minutes of roasting time.
- Add your favorite seasonings to the salt and pepper; you might also want to add some vegetable broth to the pan while you're sautéing or even use it as a substitute for the oil.
- Popular vegetable seasonings include: parsley flakes, celery seeds, sage, thyme, basil, oregano, dill and paprika.
Edit Warnings - Remember that the vegetables will continue to cook for at least an hour with the meat, so sauté only until they are crisp-tender. The purpose is to add additional flavor to them through the caramelizing process, as well as to allow their flavors to meld in the frying pan before they are put in the oven.
Edit Things You'll Need - Cutting board
- Sharp knife
- Vegetable brush
- Large skillet
- Stirring spoon
- Roasting pan
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