how to make PERFECT ROASTED ROOT VEGETABLES
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- เผยแพร่เมื่อ 6 ก.ย. 2024
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Do you reccomend putting it on convection setting in the oven or regualar baking?
Would it be even better to use the convection roast setting if your oven has it?
❤️❤️❤️
"When you eat your vegetables, you want them borderline burnt." I used to think I was terrible at roasting root vegetables until I saw this video because I thought they were too brown. I love them like that but I thought I was the only one. Thanks for sharing this......
One man's burnt is another man's caramelized
Steven, the tip about parboiling the veg was crucial. It helps all the veg cook more evenly. I wonder if microwaving has a place here. I am not a big fan of the microwave, but sometimes it does have its usefulness, and it does reduce the loss of nutrients over boiling. An alternative to maple syrup is pomegranate molasses ala Otam Ottolenghi. Great work!
Just tried this and my kids LOVED it, even without the syrup. This is now a main dish in our regular line up. Thank you!!
I always come back to this recipe-perfect seasonal veggie roast
Roasted root vegies from the fall garden(in Dec./Jan.) are a decadent treat that make gardening in northern climates worth all the effort!
Thanks for another great veggie recipe! Really cool, not a lot of channels do this.
Love this, little trick...after par cooking rinse with cold water and pat dry with a paper towel to remove any extra starch ( that will help to crisper them faster)
I made this yesterday, I was very happy with the results, the only thing I omitted were the onions .
It made 2 big cookie sheets full, the following day my wife used the immersion blender, added a little heavy cream and about 3 cups of vegetable bouillon, it made a really good soup. Excellent use of the leftover.
Thanks for a great recipe!
Every cut with the knife sounds so satisfying
Yes! It's almost soothing in a way.....
These veggies look great. I love root veggies. I agree about them being almost burnt....much more flavor. Thanks much.
Every time he lodges his knife in his cutting board I just gotta assume that the thing looks like Swiss cheese by now
I just love this channel. not just the cooking but the way the vids are produced and shot
also who doesn't love maple syrup in a quart jug?
You just need to turn that "plan of attack" into a real cook book now that you have a good following.
Yeah and maybe include your sound track I would buy it! Keep doing what your doing.
YES! NOT ANOTHER COOKBOOK!!!! Go for it!!! Sign me up for some!!!🤪🤗😁🥰. DO IT!!!♥️
Hw has two don't play the fool .
One of the best cooking shows. Great knowledge and teacher.
I'm doing this right now. It's in the middle of January, but I still found the mixed carrots at Costco. I found a few other things at Cardenas (a local Mexican grocery store) as well. The biggest chore is cutting everything. I think I need to sharpen or hone my knives. I had to stop in the middle of everything to make some pasta for dinner before my honey got home.
The pasta was a hit, btw. Even I really enjoyed it. It was a variation of your weekday sauce. I just added a squeeze of lime at the end after it was all cooked and mixed.
I can't wait to see how these vegies turn out. It looks amazing already.
An absolute favorite in my family! We'll start the same, but finish by roasting on the top rack of the grill if we're working outside. After the veg is blanched, throw it up top over your protein and finish everything together!
Just found you today and I’m making them right now. I kept pausing the video after the first watch, and then I followed step-by-step. YUM
How fascinating!! I’ve never seen celery root before. Heard of it... this was great 👍 Steve!
We eat that a lot in France, especially as an first plate(entrée). It's called céleri-remoulade. Delicious! You grape it ( raw) and you mix it with a sort of mayonnaise(less thick than mayonnaise) let it marinate a few hours in the fridge and....yummy with baguette!
Making this now. Excited.
You're so fun to watch. Thanks for the inspiration you always bring. And I LOVE Rutabagas which I hated when my Grandma used to make them every Thanksgiving. I like the flavor they give when added to gravy too. Wow, does that look mouth watering good.
I love this, perfect fall/winter dish
I followed your oven roasted carrot recipe and they turned out great! Love your cooking videos.
Parsley root is also delicious, tastes like celery with parsnip in one
Try the nonstick foil or parchment paper for more even browning and no more stuck food. Keep up the good work.
God I love root vegetables and I’m always wondering why people don’t eat more of them. Try making Celeriac dauphinoise sometime you won’t be disappointed 👍
May I know what you consider "celery dauphinois" to be ? I was born in the Dauphiné and never heard about that recipe lol
theo 13 it’s like better scalloped potatoes essentially, look it up the way I spelled it above. One of my favorite holiday sides
Indeed! -I like to alternate potato and celery root slices in this gratin myself.
The name of the dish in countries other than France, Theo, has nothing to do with the Dauphiné region, but rather with the Dauphin title. It's a misunderstanding at heart.
In France this dish would be called "gratin Savoyard de céleri-rave". There was an error made somewhere back in the day and it has carried over to today everywhere but France. Just one of those things.
The weird thing is what we call "pommes dauphines", is actually pommes dauphines. No error there.
Jan Verschueren I also like to make it with both potato and celeriac. Super tasty!
Love your videos! Thank you, for offering easy to follow recipes! They are taking my cooking up a notch!!
The maple syrup was a great touch!
Another Great recipe. Thank God for sharing.
Doing this tonight. Congratulations on the million subscribers!
SamTheCookingGuy and NACS : the best cooking channels, hands down !
that looks so good....
looks like it's sweet and savory......
Festive and hearty. Cant wait to do this. Thanks so much
Thank you for this...something I have always wanted to make . Now I know!
Indeed. All of those veggies are going in. Ty!
Looks amazing wow thank you will try these for sure 🙏😊😊
Yesssss...Gonna make this in the week. Thank you for the video
You have such an awesome channel man. Appreciate the lessons taught here.
"I am going to cut this to be its own thing and then this in half and then... well, I'll just show you" cracked me up :))
This turned out delicious! Left overs also delicious! Just careful with the par boiling 4-5minutes was too long For my vegetables
Just when I was looking for a side dish to go with prime rib this came up. Ok yeah I’m going to make this Saturday! I’ve almost watched all your videos and so glad I found this channel everything is delish. By the way your weekend sauce is my go to!
Will try this
try roasting them in duck fat and not olive oil, so much better ! the flavor is yummy!
how would you use the duck fat? would you melt it and coat the vegetables or just coat the bottom of the sheet tray?
Gonna try this on my kids. Looks amazing!
Wow this looks delicious.
Really enjoy watching you everyday, as creepy as that sounds.
Dude just found ur channel and Im so happy. Ur not another basic cooking show u got a feeling for food like me I mean wtf why are vegetables always raw at restaurants.This thing here is a flavor bomb.
Hey...I have one like that...great little dish...so versatile...beautiful veggies...I miss the cutting board.....miss it.....yes, I do....Happy Thanksgiving Holidays to You and Yours!.
I revisit this every Christmas!! 😅
celery root is literally more popular in europe than celery sticks
Eh, they're about equal I'd say, but they're certainly available just about everywhere
celery root is like the cheapest thing nowadays in Turkey. we ate almost every week.
They purée it a lot
@@NOTANOTHERCOOKINGSHOW well, actually I have never even tried it puree =) we cook it with olive oil, quince, carrots and onions with fresh orange juice. it sounds ridiculous, I know. but it is heavenly! I will gladly share a picture of it in a couple of days when I cook =)
It's also used for making (vegetable) stock! I've seen a lot of americans using celery sticks for that but we're usually using roots over here in Germany.
Very nice! 👍 Good job, thank you! 😋😋
That looks amazing!
Parsnips are always best when the root tips are ever so slightly burnt
delectable
That looks super good! Cheers!
When you put full thyme and rosemary sprigs onto sheet pans like that does the flavor really get infused well or is it better to just add the leaves more evenly?
Looks delicious!!
Oh man I'd give my left arm to taste this right now 👍
I can tell you if you put a chicken in the middle of that tray will enhance the taste 1000% 🚀🚀🚀
Well done though! 💪💪🇮🇹🇮🇹
Great video! Are parsnips and celeriac not common in the US? They're very normal in the UK, at least in the North of England.
Looks delish chef...
"Today we're making PERFECT ROASTED ROOT VEGETABLES"
Oven: oh no
Root Vegetables: it's free real estate
Amazing video 🙏🏾
Whats the reason for blanching?
Wow
Great looking recipe chef. You make it look simple and easy. Definitely gonna follow it for a test run this week. If it works, I'll use it for Thanksgiving next week. Just one question. Regular Maple Syrup (like Log Cabin or Aunt Jemima's) or are you using like that 100% pure maple syrup stuff?
I’m using the pure stuff. Get a good bottle. Lasts awhile if you don’t go crazy
@@NOTANOTHERCOOKINGSHOW got it. Thanks for the advice !
this guy is good!
Hey sir. What do you think if we blanched the root veg with some white vinegar instead of salt, would that make them looking more shiny and colourful?
Give it a go next time maybe ?
I think in order for it to work you would need so much vinegar that you would taste it
Can u show how u take such good pics and the details to how to photograph food?
I have a video about that. First video of 2019
What kind of silverware do you use? They look hefty and I need some new ones.
Am I the only one that started laughing at 5:39 ?
One cool guy
Hey, man. I like you. Thanks
Hows the glaze with the onions?
I don't have maple syrup at home. Would honey be a good substitute for maple syrup?
Most definitely.
Top!
Recipe link doesn’t work for me ): looks delish!
What lenses do you use for shooting your videos?
Camera lenses
Can you do an episode on Braciole?
werd... gonna try this tonight.
DO RAVIOLI PLEASE!!!
Dam that looks good
Rutabaga = Turnip
Yes and no
@9:49 You have a GoPro mount the goes in your mouth?!? (lol)
I thought this was gonna be a Rusted Root music video...
450F / 20분 놔둠 / 그리고 뒤집어줌 / 메이플 시럽 뿌려줌 / 45분 놔둠 45분 가능 ?!!
I wonder how that would all be in a soup.
Delicious...even better in an omelette
Borderline burnt YES!!
Thyme and some... ROASTMARY
I roasted parsnips yesterday. They taste like perfume, and not in a good way.
I saw that blanching stuff before baking and my mind started wandering: "Oooo, maybe it gets the outside tender and that helps it char a bit faster without cooking too much inside and getting soggy? Oh, maybe having that tender outside makes it hold spices better and be more flavorful??"
So I googled.
It seems for the most part blanching is just for killing bacteria and stopping enzymes so you can freeze it or something.
What a disappointment. It's Christmas 2009 all over again...
You really should slice instead of chop like that. It's a knife, not a cleaver. Even with a wood cutting board, all you're doing is dulling the edge by pounding on it like that.
Ewwww.. all these veg that mum used to put in her soups and insist that we eat, regardless of what came up in the ladle. Yuck yuck. I do enjoy many of these now when roasted, some I’ll never forgive for the stress they caused when I was a child. ;))
No disgusting onions please
seems like the herbs might burn doing it like this
I don’t mind. Never had a bitter or burnt flavor and it’s performs the vegetables wonderfully and I’ve made them like this for years
Great work! Are you wearing a mask at 9:51? Crazy
That's an odd stand he holds with his teeth so he can record with what dubbed the Mouth Cam.
Wtf happened to the maple glaze or am I tripping
He added maple syrup just before it finished roasting :)
F’in stupid ad right up front again..
Cool
He always looks mad when he is cutting something
Your recipes are great but 'colorization' is an abomination of a word. There is no language known to man that it should be a part of. Stop using it, your life will instantly improve immeasurably.