A NEW WAY TO ROAST VEGGIES

Fine Cooking is my favorite cooking magazine. I do like Saveur, but for some odd reason never cook anything from it, I like Food and Wine a lot, and have mixed feelings about Bon Appetit. In some ways, I think the magazine is going a bit heavy on the trendy, fashionable, hip. Maybe hip is a dated term already, but you catch my drift. Fine Cooking focuses on recipes, good cooking, tips and advice that help not only the novice cook, but those who feel comfortable around the kitchen. My success rate with Fine Cooking recipes is pretty close to 100%, so what’s not to like, right? The latest issue had a nice article on “A New Way to Roast Vegetables” and it’s at the same time simple and clever. They offer many examples of veggie combinations, but the basic idea is that whatever veggie you intend to roast, first you place it in the oven covered with aluminum foil, that will essentially steam the veggie and partially cook it. Next, you remove the cover foil and proceed with the roasting.  To make clean up even easier,  it is a good idea to line the baking sheet with aluminum foil too, so that during roasting whatever could stick to the pan will stick to the foil instead. Of course, you could steam the veggies in a regular pan first, or even pre-cook them in a microwave, but the simplicity of this method won me over.  I did not follow their recipe for carrots, but if you own the magazine take a look at it. They use smallish carrots with the tops still on, and serve them as the appetizer course with a yogurt-spice sauce drizzled all over. I opted for a more austere version, pairing carrots with paprika, not much else.

roasted-carrots

STEAM-ROASTED CARROTS WITH PAPRIKA
(inspired by Fine Cooking)

5 large carrots, cut any way you like
drizzle of olive oil to coat them
1/4 teaspoon paprika
salt and black pepper to taste

Heat the over to 440 F.

Place the cut carrots in a large bowl, drizzle with the olive oil, and sprinkle spices all over.

Mix well to coat.

Line a baking dish with aluminum foil to allow for easier cleaning later. Make sure to use a rimmed baking sheet, not a baking utensil with tall sides, that will prevent proper browning.  Arrange the carrots on a single layer, cover the baking sheet with a second sheet of aluminum foil, and place in the oven for 15 minutes.

Carefully remove the top aluminum foil (use tongs), and leave it in the oven for 20 to 25 minutes more, moving the pieces around after 10 minutes.  Serve right away.

ENJOY!

to print the recipe, click here

roasting

Comments: We absolutely loved the texture of these carrots. I normally find that roasted carrots need to be cut pretty small to allow for homogeneous cooking at high temperature, and even doing that I end up with some pieces that are too hard, some too soft.  This method delivers on all counts, texture and flavor. Of course, you can use all sorts of spices, maybe a bit of maple syrup or Sriracha together with the olive oil (I’ll be trying that combo soon),  and serve the carrots with a yogurt-based sauce, with tahini, lemon, whatever you crave at the moment.   As I mentioned, I opted for a very basic version, which is a real test for the method, no distractions. Cauliflower, potatoes, eggplant, turnips, they can all be roasted this way, for the most part all veggies have enough moisture to steam while covered.

roasted-carrots-with-paprika

 

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17 thoughts on “A NEW WAY TO ROAST VEGGIES

  1. This makes sense. What I do when I roast vegetables, especially like broccoli or cauliflower is put the pan in the oven and then turn it on to my roast setting. So while the vegetables are heating up they’re cooking slightly. I sometimes also turn off the oven after roasting, just to assure that they’re cooked through. Just like stoves, I think ovens should be used to their full potential!

    Liked by 2 people

  2. It’s hard to believe there are ‘new’ ways to cook anything these days but food magazines have to put out new issues monthly or bi-monthly year after year. Roasting carrots with some salt, pepper and paprika is as simple as it gets.🙂

    Liked by 1 person

  3. Fine Cooking is my absolute favorite cooking magazine, and the only magazine I save intact, rather than tear out just the pages I want. Like you, I’ve had near 100% success. I love how they give you options too.

    Your carrots look so delicious and colorful! Roasted veggies are so much better than simmered or plain steamed.

    Liked by 1 person

  4. I really enjoy my Food and Wine mag too. I love reading the in-depth articles, they are always so interesting! I’ve browsed through Saveur in doctor’s offices, but I found it a bit too austere for me. I’ll have to check out Fine Cooking! The roasted carrots look lovely!

    Liked by 1 person

    • Oh, but you can get the char with cauliflower and any other veggie too – the initial covered time just make it a bit more homogeneously cooked, kind of optimized for the real roasting period. In fact, for cauliflower they specifically recommend slicing the florets horizontally to create a nicer surface for the “char” – I am looking forward to testing that soon!

      Like

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