We all have our own preferences as to "DONE" for roasted veggies. One can lower oven temp and cooking time. Remember, tho, Basalmic Vinegar has 2 properties that come into play when using it. The first is its color. When cooked, Basalmic will turn foods a very deep color and, may put one off because the concentration of color after what moisture is in the vinegar will evaporate off. Secondly, Basalmic is made by aging in wooden barrels. The "angel's share" or evaporation of alcohol and juice is what makes Basalmic what it is! The consistency is syrupy when used in cooking. The sugars in Basalmic are concentrated. Because of that, high heat of roasting will caramelize faster than any sugars or starches in the roasted veggies. Ergo, the darker look and flavor. Here's a solution, keep the Basalmic and the fresh herbs prepped and, to the side. Lower your roasting temp a bit and, cook longer so you have control of your outcome. Also, half way thru cooking, add the Basalmic and the fresh herbs. You'll be stirring every 20 minutes to incorporate the flavors and rotating the veggies to crisp up evenly. You'll get fresher flavors. Garnish with chopped Italian Parsley to brighten the appearance. No big deal! Great recipe, Laura! And, BTW, I am a Chef. Learn about the ingredients of the food you cook. Then you can spin any recipe. Hope this helps. I'm a subscriber now.
Great job. For me, this is eating. I do some form of this every morning. It tastes so good. I put in mushrooms, turnips, beets, broccoli, cauliflower, parsnips, bok choy, swiss chard, etc. One layer, and I cook for 40 minutes, stirring once. Always so satisfying. It makes two meals, breakfast and lunch. And, a lot better than anything that I have been eating for pretty much all my life. Who knew? Not me that's fer sure.
You are the best. Cooked the acorn squash last night with the balsamic vinegar glaze and rosemary. We grow veggies and have a fantastic crop of winter squash. And I took in my yuge Rosemary plant to winter over a third time. Recipe is Awesome, as are you. Thank you, Laura!
Roasted vegetables are my absolute favorite cold weather treat! Never had them with balsamic, but I am dying to try it now. Especially with feta! Yum! Great instruction & presentation Laura.
root vegetables don't need to be refrigerated.....in fact, the moisture from being refrigerated makes them go limp fairly quickly. Keep your root vegetables in a darker corner of your larder, or in a vegetable basket away from the sunlight.
When you do your knife episode don't forget to remind folks not to scrape a nice sharp knife across the cutting board on a 90 degree angle. That is the quickest way to dull it. A dull knife is not only unpleasant to work with it is dangerous. If a person needs to scrape the cut herbs or whatever into a neat pile it is best to use the back of the knife or the cutting edge on acute angle so as not to dull it. I sharpen the knives in our restaurant and it drives me nuts to see some new employee dull them the first time they are on the counter.
You're a life saver!! Every day it's the same god damn question... "whats for dinner" and I was loosing the will to live lol. I have made a few of your recipes now, and more than once for a few of them too like these winter vegetables that my hubby could eat till they come out of his ears! Thank you so much for making my life some what easier! If I cant think of something for dinner, I come right to you! :D P.s, so far the meatloaf is my fav by far!
Omg I can't wait until the next youtube next chef video!!! I am so rooting for you girl. So proud. I am telling everyone about you as usual. So don't be surprised if your subscribers increase. Yay go laura.
I was looking back at some of your first videos, like chai tea spiced pound cake. Which I make all the time and would suggest to everyone here. And it is amazing to me how the quality of your videos have improved. The lighting, the sound, even your camera personality is even more bubbly. Anyway I think you deserve to win TH-cam NextChef more than anyone.
Hey Laura! i have been watching your videos for a while now and i love them so much! it has been my dream to a.) be on the Ellen show and b.)to go to Italy. i love the language and especially the food! i have joined the Italian club at my school to learn more about it.
Nice, I think I may use this recipe for my soon to be open Mexican Taqueria (nice for a veggie burrito or burrito bowl) not so sure about the balsamic vinegar . . but liked the recipe a lot. Gracias Laura
I love so much how you talk about food like it has attitude and tones, you really know all about it. Im just like; let me add some pepper! Why? because it looks nice :) LOL
First of all, you are the cutest little bug on the internet. I want to pick you up and put you in my pocket. Single older divorced man here, really getting into learning how to cook. I like the recipe and will try it, but do you know how stupid I was? I didn't know you should shred the leaves from fresh thyme. I always used to dice the crap out of it, stalks and all. Do you have a video on the uses of herbs and spices?
For viewer who speak Dutch (like me): parsnip translates as 'pastinaak'. You should be able to find it in the better supermarket or the fancy healthstores!
The problem with leaving the skin on most potatoes is that there are chemicals and dirt i them, you have to wash them really well and even than there still might be stuff left on them. You should just buy organic because than it's fine. :)
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.15 (1/4)](http://i.ytimg.com/vi/TLBjiHvkKtE/mqdefault.jpg)
We all have our own preferences as to "DONE" for roasted veggies. One can lower oven temp and cooking time. Remember, tho, Basalmic Vinegar has 2 properties that come into play when using it. The first is its color. When cooked, Basalmic will turn foods a very deep color and, may put one off because the concentration of color after what moisture is in the vinegar will evaporate off. Secondly, Basalmic is made by aging in wooden barrels. The "angel's share" or evaporation of alcohol and juice is what makes Basalmic what it is! The consistency is syrupy when used in cooking. The sugars in Basalmic are concentrated. Because of that, high heat of roasting will caramelize faster than any sugars or starches in the roasted veggies. Ergo, the darker look and flavor. Here's a solution, keep the Basalmic and the fresh herbs prepped and, to the side. Lower your roasting temp a bit and, cook longer so you have control of your outcome. Also, half way thru cooking, add the Basalmic and the fresh herbs. You'll be stirring every 20 minutes to incorporate the flavors and rotating the veggies to crisp up evenly. You'll get fresher flavors. Garnish with chopped Italian Parsley to brighten the appearance. No big deal! Great recipe, Laura! And, BTW, I am a Chef. Learn about the ingredients of the food you cook. Then you can spin any recipe. Hope this helps. I'm a subscriber now.
Lori Allen
8
I've made roasted veggies using white balsamic. That helps too. But I like the "burnt" flavor and look
Great info! Thanks
Great job. For me, this is eating. I do some form of this every morning. It tastes so good. I put in mushrooms, turnips, beets, broccoli, cauliflower, parsnips, bok choy, swiss chard, etc. One layer, and I cook for 40 minutes, stirring once. Always so satisfying. It makes two meals, breakfast and lunch. And, a lot better than anything that I have been eating for pretty much all my life. Who knew? Not me that's fer sure.
Hi, how many degree for the oven?
@@xuhaole3806 Hey, 425 degrees
@@Ploobstill thank you 🙏🏻🙏🏻😇😇
You are the best. Cooked the acorn squash last night with the balsamic vinegar glaze and rosemary. We grow veggies and have a fantastic crop of winter squash. And I took in my yuge Rosemary plant to winter over a third time. Recipe is Awesome, as are you. Thank you, Laura!
Roasted vegetables are my absolute favorite cold weather treat! Never had them with balsamic, but I am dying to try it now. Especially with feta! Yum! Great instruction & presentation Laura.
root vegetables don't need to be refrigerated.....in fact, the moisture from being refrigerated makes them go limp fairly quickly. Keep your root vegetables in a darker corner of your larder, or in a vegetable basket away from the sunlight.
People who think they don't like vegetables would love these.
your channel is the first thing I look up when I go on to TH-cam:D
Followed the suggestions on this video last night - the result was amazingly tasty veg that everyone enjoyed! So simple as well. Thanks for the video.
I love veggies done this way. I know what I'm making this weekend. Thanks Laura
Laura is my favorite cook
Awesome tips, thanks! I’ve also had good experiences adding a bit of cinnamon, which is delicious on the sweet potatoes if only those
John, it's not burnt, it's the balsamic colour on the veg
Thinking the same. The veggies were crowded and put under high heat
Sturgeon not true, I cook my veggies with my chicken at 450 for an hour and they don't get burnt, it's the vinegar that made them like that..
I love that you put parsley on it! I think it is the most undervalued herb ever, but I could not live whitout it!
Wow ... I never think to roast root veggies... yum
I never thought of using Basalmic vinegar or leaving the skins on the garlic...Thanks for the tips! another great video Thanks Laura!
Hi 🙋♀️ new subscriber , love the way you explain everything , specially when you said ‘ you’re the boss of your knif ‘ 👌♥️ 💯⭐️⭐️⭐️⭐️⭐️
When you do your knife episode don't forget to remind folks not to scrape a nice sharp knife across the cutting board on a 90 degree angle. That is the quickest way to dull it. A dull knife is not only unpleasant to work with it is dangerous. If a person needs to scrape the cut herbs or whatever into a neat pile it is best to use the back of the knife or the cutting edge on acute angle so as not to dull it. I sharpen the knives in our restaurant and it drives me nuts to see some new employee dull them the first time they are on the counter.
These were SO GOOD!
You're a life saver!! Every day it's the same god damn question... "whats for dinner" and I was loosing the will to live lol.
I have made a few of your recipes now, and more than once for a few of them too like these winter vegetables that my hubby could eat till they come out of his ears!
Thank you so much for making my life some what easier! If I cant think of something for dinner, I come right to you! :D
P.s, so far the meatloaf is my fav by far!
I would absolutely use this recipe, Love the ingredients and also the cook of them!!! Thanks Laura, Happy Holidays!
Loved your roasted vegetables, thank you.
Thanks Laura. I love you and your recipes.
Fantastic video. Shall be trying this Sunday, bless you.
looks delicious I'm going to try this for lunch today
Made this today, and it tasted delicious! Thanks Laura!
Thanks for sharing this ! what a great recipe! Great for our Aussie winter !
I'm going to make this for supper tonight!
Omg I can't wait until the next youtube next chef video!!! I am so rooting for you girl. So proud. I am telling everyone about you as usual. So don't be surprised if your subscribers increase. Yay go laura.
5* video. making this and i will be using butternut squash. thanks for the tip on the garilc.
love your videos!
Love all your staffs
I love all your recipes, been watching you for awhile now. Thank you so much for all 5he cooking lessons. Xoxo
Nice mixture.
I put my chopped veggies in a ziplock with olive oil to evenly coat
OMG this one was my favorieted my family enjoyit and I really recomended . Thanks Laura my kids love it is the only way they can eat vegestables
I hate watching your videos at night lol...soooo hungry now!!!
Thank you for all your hard work! Love your recipes!
I can't wait for your Christmas recipes
How is Laura not a "true Italian?" She was born and raised in Italy! Laura's great at what she does.
I was looking back at some of your first videos, like chai tea spiced pound cake. Which I make all the time and would suggest to everyone here. And it is amazing to me how the quality of your videos have improved. The lighting, the sound, even your camera personality is even more bubbly. Anyway I think you deserve to win TH-cam NextChef more than anyone.
This recipe is so delicious .... Very Yummy 100% recommended .. Thank you Laura!!!!!
I just made your apple pie and my dad said it was the best pie he's ever tasted. Thanks!
I used apple cider vinegar and that was really good too! :)
LPdedicated nice! Instead of the balsamic or in addition to it?
Hey Laura! i have been watching your videos for a while now and i love them so much! it has been my dream to a.) be on the Ellen show and b.)to go to Italy. i love the language and especially the food! i have joined the Italian club at my school to learn more about it.
There is nothing better than root vegetables.
Laura really does do great recipes, but also I can't get enough of that Italian-American culture!
Good job Laura! I love it!😘😘
favorite roasted veggies recipe! so easy, throw it in the oven and so flavourful :)
You're the Boss of your Knife got me! 🤣🤣🤣
I love this
Nice, I think I may use this recipe for my soon to be open Mexican Taqueria (nice for a veggie burrito or burrito bowl) not so sure about the balsamic vinegar . . but liked the recipe a lot. Gracias Laura
Very interesting. Beautiful presentation
I love so much how you talk about food like it has attitude and tones, you really know all about it. Im just like; let me add some pepper! Why? because it looks nice :) LOL
Looks pretty good for the most part, but the vegetables should have a bit more room to breathe when they're baking.
Theyre not baked theyre roast
This is going to be my new Sunday football snack! (The entire tray just for me. Heehee!) Thx Laura!
i know this is completely unrelated but i was wondering what eyeshaw are you wearing? sooooooo beautiful. great video! :)
They look burnt, but they don't taste burnt. This is when they taste their best.
To each their own is right and basil is amazing with root vegetables. Wow that is surprising to hear you say that about basil
"I am having a brainfart" Loved it.I am now a subscriber.
I use a spare amount of fresh lemon juice in place of balsamic. Gives a fresh, bright tang. :D
sooo yummy & healthy! luv you Laura
Thanks 🙏 That’s look delicious! Do you toast in the middle while you cooking?
First of all, you are the cutest little bug on the internet. I want to pick you up and put you in my pocket. Single older divorced man here, really getting into learning how to cook. I like the recipe and will try it, but do you know how stupid I was? I didn't know you should shred the leaves from fresh thyme. I always used to dice the crap out of it, stalks and all. Do you have a video on the uses of herbs and spices?
james nyland I just read this and it explains why you are divorced!
+uni000ver000sal xD
@Z Malek lol
looks yummy!
Looks sooo yummy!!!
Looks great
Wonderful video!
For viewer who speak Dutch (like me): parsnip translates as 'pastinaak'. You should be able to find it in the better supermarket or the fancy healthstores!
Love it!
The problem with leaving the skin on most potatoes is that there are chemicals and dirt i them, you have to wash them really well and even than there still might be stuff left on them. You should just buy organic because than it's fine. :)
Yes!!!!
I am cooking tomorrow
wow, look very good :D
thanks for the recipe
Gonna try it for my Christmas dinner...":)"
Do you squeeze out the garlic?
Yum nice
I am cooking today.
Thanks
Can you make a spring version of this?
@giditex Next to the carrots? The parsnip?
Molto Brava
How many degree for the oven when roasting?
Can you make some nice christmas deserts :) i love your videos
Where do you get your plates ?! I love them >.
Omg... my ears
?
Does this compliment with white rice?
From an Asian family~ =)
Who's here in 2023?
2024!!
Laura your face and your cookings are so pleasant to look at. Where can I buy your white dish?
LOVE YOUR VIDEOS.....SUPERB...Muah
Actually using fresh herbs when roasting burns it. Its better to use dry herbs my dad is a chef so just saying (:
i felt my eyes water while you cut the onion (':
I feel like this needs some mushrooms as well :) Other than that this looks amazing.
How come you don’t boil the veggies first before roasting them?
i cant find this recipe in the list. What is the title?
i have about the same type of bottle i keep my vinegar in and i am wondering why there tends to build flakes in there?
checking your videos everyday. :DD
its funny how the top comments are requests and then a few days later the requested recipe is made
It means exactly what it sounds like...
what salt do u use ??????
First! Wooo! Love love love Laura Vitale!
Fiqah Sam jane mahal
What balsamic vinegar can i use?
Help! Can’t find the recipe on your page… don’t have enough time to look!
+charm seeker : try with some greek youghurt lite spiced dip
premier69 how do you make it?