Two Hints for Roasting Vegetables
• Tossing vegetables in oil does not guarantee that they will not stick to the pan. Often, even when vegetables are oiled before roasting, the nicely caramelized parts adhere to the pan and tear away when the vegetables are lifted off. To ensure that you won’t lose the browned parts, coat the baking sheet or pan first with nonstick spray, oil and season the vegetables, then proceed to roast as usual.
• The browned surfaces of roasted vegetables make them look and taste more delicious, but it’s rarely possible to get all the sides nice and dark without over-cooking. So after spraying the pan and oiling and seasoning the vegetables, don’t just toss everything in. Arrange the pieces so that the largest flat side is facing down on the pan, roast long enough so that flat side browns nicely, then stir and roast until everything is tender. Browning just one side is enough for the caramelized flavor and color to ‘make’ the dish.
First published August 2015