For those of you asking for the cook time, I recommend 12 - 15 minutes at 500 degrees. Also, if you make a TH-cam video about cooking something and don't include the cooking time, YOU'RE DOING IT ALL WRONG.
Avoid garlic, all you end up with is vegetables that taste of nothing but garlic, fine if you like that but if you want to actually taste the vegetable give garlic a miss. A little salt is all you need.
Great points! One thing that I would add- Place the cut veggies in a gallon Ziplock bag. Add the oil to the bag and toss. This way your veggies are evenly coated and you don’t have pools of oil burning at high heat!
Thanks for this video. Your tips were very helpful. My oven is limited to 250 Celsius (About 480F). I did everything you highlighted and cooked for 10 mins , then over turned the vegetables and continued cooking for another 15 minutes. The vegetables were definitely better than earlier and relished by all. Thank You again.
I don't season my vegetables directly on the pan. Doing it that way you'll use a LOT more oil in order to attempt coating every vegetable. A better idea is this: pour your seasoning, oil, etc. into a large mixing bowl, then whisk to incorporate. When mixed well, pour in all your chopped vegetables and then mix well to coat properly. Next, lightly oil your baking tray. Then, place your chopped and seasoned veges into the baking tray in a single layer.
1:51 In my experience, 400F is still plenty hot for roasting. I can get em just as brown as shown, if not more so. Maybe 500 is ideal, but I'm just saying 400 works and won't set off your smoke alarms.
hawaiidispenser I’m a wannabe chef and in the restaurant kitchen we use a 500 degree oven but personally at home I’ve never turned it on past 400. Kinda scary, yeah I’ll keep mine at home around 400😂
I agree , especially if you intend to roast a joint of meat at the same time and , thereby, save fuel and have a big yummy Sunday roast without the hassle of boiling to death your veggies.
I put all of my veggies in a large bowl and add olive oil, toss. Then you can tell after a few tosses if you have enough oil. And 500 is REALLY HOT, yikes! I wouldn't recommend over 450 which is a standard roasting temp for veggies and I use it all of the time; start with 15 minute increments and stir and flip the veggies. I season with all kinds of different stuff, recently a Cajun seasoning. I'm roasting turnips, a rutabaga and green pepper right now. I LOOOOVE roasted cauliflower the most, that's later this week. Oil or not, you're not getting THAT much and at least it's olive oil and this is a great healthy way to get your veggies in.
We are vegetarians and love roasted vegetables. I usually roast carrots, broccoli, zucchini, yellow squash, cauliflower, onions, and garlic, (sometimes potatoes, sometimes cabbage) and mushrooms. I roast vegetables after tossing them all in a large bowl with olive oil, salt, pepper and garlic powder. I roast them on a large sheet pan at about 450 degrees for approximately 20 minutes before adding the mushrooms and then another 5 to 10 minutes. The veggies come out with a nice caramelization and flavor. I can't imagine that roasting at 500 degrees for 15 minutes wouldn't make the vegetables too soft. We like a nice bite to our veggies without them being under cooked.
Thank you thank you thank you really really really much. I never roasted veggies before. All the past time I did it horribly wrong by throwing in them in the oven with the chicken to bake; the taste and texture were not the best. Last week, I decided to roast veggies, and I sought youtube help. The first and only video I watched was yours. You taught me a skill for life. Now I am so addicted to roasted veggies and my friends who were over for lunch that day loved them as well. The taste is unbelievable. So much love from Iraqi American subscriber 😇🙏🏻🌹
what does it matter how she looks?! people of all sizes can cook...and frankly, her advice is spot on. my roasted vegetables always turn out wonderful and i followed her info pretty closely.
Before putting my veggies in the oven, I put them in a bowl, and I always toss with olive oil, then add my S&P, different dried herbs, and plenty of crushed fresh garlic. My whole family are garlic lovers, so not only do we love the taste, we are a bit healthier for eating it too. Your veggies are also ready to be tossed beautifully with pasta or rice! So, so delicious!! 😊❤️ I want to say thanks for letting me know about roasting in 500 oven. I always did 425. I am looking forward to trying this way to do it!! Your explanation of why to do it makes total sense. 🙋🏻♀️😊
I wonder about using Olive Oil at 500 degrees. Isn't there some kind of toxic transformation that Olive Oil undergoes at high heat? In any case, most of the recipes recommend Olive Oil no matter what the temperature. I must be missing something.
@@ntakovacj3644 Same thinking here. I'm thinking you may not have much to worry about when it comes to BAKING vs pan-frying... because pan-frying is more direct heat, baking and roasting are more indirect heat, so they will heat up the oil much much slower. I think that's why baking at high temperatures is all good for the olive oil... it won't reach its smoke point as quickly as it will when pan-frying.
Yummy! I am pleased even though I made mine a little too salty. THANK YOU! I did asparagus and turnips with ghee (not oil) and served with kidney beans and a little ground flax on top. Yum. 😊 500°F 14 minutes.
I agree totally!!! I keep two shallow roasting trays for this job. I love adding crushed fennel seeds, or caraway and a sprinkle of garlic powder to them! I love to roast big chunks of red onion, and bulbs of garlic to the pan for using in other dishes!! I could eat a plate of roasted veggies on their own👏🤣 My Neff oven has a roasting fan setting and we use centigrade in UK...I do mine at 220C perfectly. I do parboil potatoes first and agitate with a fork..they roast a dream. You sure got a roasting too🙈🤭
Lisa, Thanks to this video, I finally learned how to roast vegetables right! Cranked it up to 500 and got the results like restaurant quality! Perfectly crisp! also amazing flavors. In the future, I will lay down parchment paper - thanks to a comment down below. Oh yea, and I love your blackened baking sheets they're well-loved!
I have always used a half sheet tray since I started roasting vegetables at 10 years old! My roast vegetables very delicious. I learned 500° many many years ago from a woman's book who I can't recall the name of called roasting and everything in the book was roasted and everything was cooked at 500 degrees.
a good tip from me would be to keep an eye on your vegetables. you literally can't go wrong! it's amazing what using a tiny bit of common sense can do for you in the kitchen
America's Test Kitchen puts the metal pan in the oven to get hot, Then adds the vegetables that have been oiled and seasoned. Otherwise, pretty much the same. Putting the veggies on the hot pan gives a wonderful sizzling head start!
F Amore , I roast my turkey at 500-525 until a golden brown; usually 40 minutes. Afterwards, I take it out, cover it and finish cooking it at 350.... been doing it for years. Always moist. I guess the secret is a clean oven so nothing burns
Temperature depends on your tastes. I like vegetables more lightly browned, so 400 would work better for that. Also, the bottom rack will brown vegetables nicely when they are in a glass pan. I like to use butter for its releasing properties.
Cast iron skillet. 400 degrees oven. Salt and paprika and olive oil. Toss. Set timer for 35 minutes or they will BURN. Full cloves of garlic don't hurt!
Great tips. We roast a lot of veggies. We do them in bulk so we end up using one metal pan per veggie and mixing them all together after they cook. Nothing like yummy veggies as a healthy side.
Thanks for the vid - I've never done it right until now. My roast veggies are a household fav now. A bit annoying reading some of these negative remarks... Can't help some people :/
Great tips; I had to figure out the cutting size of different vegetables bit through trial and error over the years.. (I gave up trying to roast and would come back to it and try again later..) I was still crowding the pan and using a deep, glass dish, but because what you say makes perfect sense, I will no longer do that. Thanks.
Put your root vegetables in the oven ahead of 'softer' vegetables like mushrooms or broccoli. Putting them in all at once like the preset is not a good idea. Also check your oven's temperature as most ovens cook diffrently from oven to oven. At 500deg my veggies are burn on the outside and raw on the inside. Another neat tip is to bake the veggies first then will they still retain some crispness finished them off under the broiler.
Thanks Lisa, easy to understand and follow. I've just followed your recommendations and my roasted pumpkin has turned out beautifully. Gees people can be rude in comments. You cook the vegetables until they are cooked. Don't you know how to look and smell? Stick a fork in the food- baked goods are done when fork comes out clean. Roasted items are roasted when fork goes in easily.
Most excellent. I’m so glad you explained this. I have been doing it wrong for years. Thank you for showing me how to do it!! Sorry, I can only click the ‘like’ button once.
Thank You! Thank you! Thank you! I was “doing it all wrong quote and I didn’t even know it. I’ve tried roasting several times and ended up with much several times. Thank you so much!
Thanks for that. I'm a novice at cooking so this has been very helpful. Just ignore the commentators with their pretentious sophistication. They operate at dizzying heights ;-).
Just use a wok. I've lived decades without it and someone got me a cheap, nonstick one as a present and it has changed my life. I haven't oven roasted veggies since. Dry 'roast' the longer to cook veggies, like root veggies or even broccoli, to cook off some moisture and bring up heat in the wok. Once it's nice and hot add some OO and minced garlic, quickly cooked veggies, and stir. It should start sizzling immediately. Stir and cook everything to doneness making sure your garlic doesn't burn. Add any finishing sauces or seasoning and plate. I love oven roasted veggies as well but wok is just superior. It tastes as good if not better, easier to clean afterwards, much more efficient way of cooking.
To ensure even oil coverage, I pop the veggies, oil, spices into a plastic bag/container and rotate until all is covered! Mushrooms are divine this way too.
great video, I make roast veg once in a while but find these tips are spot on. I would add herbs about half way to 3 quarters from cooked to preserve their flavour. Too lazy to parboil the veg first as some ppl do, and not sure that step is needed.
Shake your chopped veggies with oil in a paper or plastic bag first, and you wont use as much oil. Some seasoning suggestions would have been nice. No?
Penny U robbed me by writing this before I cud get to it.xtremely sensible suggestion -U want well coated veggies but dont need to give the baking tray a hot oil bath! Add quartered red onions too
Great tips, thank you very much. I was cooking my vegies all wrong, do the throw away foil pans work also? (no cleanup and more time to send with your guests at a cookout)
IT WORKS! Well i saw this video yesterday and today i decided to try all these tips. Guess what. I made amazing vegetables for the first time! So delicious. I am very thankful for the tips, now i understand why it doesn`t work the previous times i tried doing it. My pumpkin and brokoli cubes turned out so delicious, that i couldn`t resist and ate the whole tray.
I use avocado oil (higher smoke point) and turn off oven after 20 minutes and leave veggies in another 10 minutes to finish cooking (seems to avoid smoke detector going off) - with oven light on to observe desired browning.
Just for those wondering about the time, I normally do it 40 minutes total. - 20 minutes one side, then take out and flip the veges around - 10 more minutes, again flip it around to ensure even browning - final 10 minutes!
Roasting veggies is generally done in 400 to 450 degree ovens. Compare that to stir-frying in a wok - which when properly done requires extremely high heat (100,000 btu or more) that home stoves just do not even come close to having (20,000 btu at best for an expensive stove). Considering that, 500 degrees isn't all that high. Oil helps brown the veggies and keeps the veggies from drying out. Olive oil is also a natural mild laxative. 1 or 2 tbsp a day will keep you regular.
I have to tell you that metal pans are like that. I own some at home and I clean them often. It's hard getting those marks off the pan. They're not like those glass ones.
If your pans have been able to return to the way they looked the day they were purchased, PLEASE SHARE YOUR METHOD! I can put all the elbow grease in the world on mine, as well as all the concoctions mentioned in the internet, and nothing. Brown, brown, brown.
Some of y'all clearly didn't watch the whole video... She gave cooking instructions toward the end. If you don't want to pay attention the whole way through then fine, but that isn't the fault of the person who made the video 🙄
i put the veggies in a tupperware with a lid first so as to be able to shake up with the olive oil and all seasoning to get an even distribution...best tasting vegetables i've ever had!
Well said.Aluminium is the way to alzheimers.Spend money on a good SS PAN WITH COPPER OUTSIDE.OR use cast iron -esp needed for vegan females to ensure a good iron supply.
Way too much oil! Rub just 1 tablespoon of oil to your veg. salt and herbs as desired. Rosemary goes very well. Then line the large oven tray with baking paper, spread out the veg. in one layer and bake till golden. Cut your veg. a little larger, because they will shrink. I cut mine in sticks, or discs.
She said coat the vegetables in oil then put the oven up to 500 degrees. I wish she said which oil was best. I found out the hard way that olive oil, looks like the one in the video, has a lower smoke point than 500 degrees. At Nyu.edu it says it's about 420 degrees. The vegetables cooked fine and tasted great, except, when I opened the oven the smoke alarm went off. My roommate was not pleased.
People are honestly getting upset just because this channel says "You are doing it all wrong." You all do realize they are not talking to you directly... and are simply offering good concepts on certain dishes/techniques that are commonly messed up? Damn, the human brain is weak.
She is spot on with this higher temperature shorter cooking time method. Don’t be shy with your oil and once the veggies are out, even my two year old loves them, I’m talking about cauliflower carrot and broccoli!
Thank you so much I tried this method today and I am loving my brocolli otherwise I didn't use to enjoy eating it in the past while steamed or as of in stir-fry
2 things. When chopping broccoli and cauliflower you need to slice all the way through the stem, but then pull apart the flower section. The second thing is the point about ensuring the oil gets into all the nooks and crannies is probably wrong. Just drizzle oil and roll around the sheet, dump veg in a single layer, then drizzle very lightly over the top, then season. I roast on the bottom rack of the oven and toss the veg 2-4 times
I will have to disagree with some of this. I roast my veg's in a glass baking pan, in small pieces like described, seasoned and covered in oil. Bake at 220 Celsius for 30 minutes, then turn over, and bake for another 30 minutes on the top shelf in the oven. They come out perfect, crunchy and cooked through. If I roast broccoli I will cook it only for 30 minutes otherwise it will burn.....I do have a crappy little oven though
Great video! question: can you recommend a baking pan type, brand, or material? Mine always seem to warp over 400 degrees in the oven. They still get the job done, but the warping is darned annoying. Appreciated, and keep up the great show! Sincerely, t
For those of you asking for the cook time, I recommend 12 - 15 minutes at 500 degrees. Also, if you make a TH-cam video about cooking something and don't include the cooking time, YOU'RE DOING IT ALL WRONG.
lol
Mark Thomas lmao!!!
hahahaha good one
Mark Thomas
lol.
ha ha, we agree
folks don't be afraid to add onion powder, garlic powder, paprika to the veggies to give them extra flavor
and Tumeric and basil or parsley.
Exactly
Read the labels; many contain MSG. Use unrefined salt, white pepper and dried or fresh rosemary herb, or occasionally thyme.
Absolutely
Avoid garlic, all you end up with is vegetables that taste of nothing but garlic, fine if you like that but if you want to actually taste the vegetable give garlic a miss. A little salt is all you need.
Great points! One thing that I would add- Place the cut veggies in a gallon Ziplock bag. Add the oil to the bag and toss. This way your veggies are evenly coated and you don’t have pools of oil burning at high heat!
Or just mix the veggies with oil in bowl first.
Or use your hands to coat the veggies with oil in a bowl.
So my vegetables have still been in the oven for 5+ years. When do I take them out?
2 solutions
1.Burn your kitchen
2.Contact howtobasic
+FO TW lmfao
+Neon Kue She didn't say it but 450-500 Fahrenheit. Check at 45 minutes and if not roasty enough, give it another 15 minutes.
+THE DATA LORD lol...
+THE DATA LORD He's joking LOL
Thanks for this video. Your tips were very helpful. My oven is limited to 250 Celsius (About 480F). I did everything you highlighted and cooked for 10 mins , then over turned the vegetables and continued cooking for another 15 minutes. The vegetables were definitely better than earlier and relished by all. Thank You again.
I don't season my vegetables directly on the pan. Doing it that way you'll use a LOT more oil in order to attempt coating every vegetable. A better idea is this: pour your seasoning, oil, etc. into a large mixing bowl, then whisk to incorporate. When mixed well, pour in all your chopped vegetables and then mix well to coat properly. Next, lightly oil your baking tray. Then, place your chopped and seasoned veges into the baking tray in a single layer.
I've done that before, but it just thickens and pours out unevenly :-(.
Ok I actually followed her technique, and let me say they were absolutely the most delicious vegetables I ever had 👌🏽
Thank you for that additional info.
TY for that feedback
Agree!
I believe you.
But...how long did you cook them?? lol
1:51 In my experience, 400F is still plenty hot for roasting. I can get em just as brown as shown, if not more so. Maybe 500 is ideal, but I'm just saying 400 works and won't set off your smoke alarms.
hawaiidispenser my smoke alarm went on just for open the oven in 500 f 😁
about 425 ?
hawaiidispenser I’m a wannabe chef and in the restaurant kitchen we use a 500 degree oven but personally at home I’ve never turned it on past 400. Kinda scary, yeah I’ll keep mine at home around 400😂
hawaiidispenser I set mine at 425 degrees for about 25 minutes.
I agree , especially if you intend to roast a joint of meat at the same time and , thereby, save fuel and have a big yummy Sunday roast without the hassle of boiling to death your veggies.
I put all of my veggies in a large bowl and add olive oil, toss. Then you can tell after a few tosses if you have enough oil. And 500 is REALLY HOT, yikes! I wouldn't recommend over 450 which is a standard roasting temp for veggies and I use it all of the time; start with 15 minute increments and stir and flip the veggies. I season with all kinds of different stuff, recently a Cajun seasoning. I'm roasting turnips, a rutabaga and green pepper right now. I LOOOOVE roasted cauliflower the most, that's later this week. Oil or not, you're not getting THAT much and at least it's olive oil and this is a great healthy way to get your veggies in.
We are vegetarians and love roasted vegetables. I usually roast carrots, broccoli, zucchini, yellow squash, cauliflower, onions, and garlic, (sometimes potatoes, sometimes cabbage) and mushrooms. I roast vegetables after tossing them all in a large bowl with olive oil, salt, pepper and garlic powder. I roast them on a large sheet pan at about 450 degrees for approximately 20 minutes before adding the mushrooms and then another 5 to 10 minutes. The veggies come out with a nice caramelization and flavor. I can't imagine that roasting at 500 degrees for 15 minutes wouldn't make the vegetables too soft. We like a nice bite to our veggies without them being under cooked.
Thank you thank you thank you really really really much.
I never roasted veggies before. All the past time I did it horribly wrong by throwing in them in the oven with the chicken to bake; the taste and texture were not the best.
Last week, I decided to roast veggies, and I sought youtube help. The first and only video I watched was yours. You taught me a skill for life. Now I am so addicted to roasted veggies and my friends who were over for lunch that day loved them as well. The taste is unbelievable.
So much love from Iraqi American subscriber 😇🙏🏻🌹
when this comment section roasts her more than the vegetables
I'M DEAD
melliesa robles me too xDDDDDDDDDDDdDdDdD
🤣🤣🤣
Carmi VanRonk I’m dead 😵
OHHHHHHHH
I love how she straight to the point and quick
Yaasssss
One does not cut cauliflower like that.
YAAAASSSSSSSSS
Slaayyyyy guuuuurl
You guys are harsh on the comments, but thanks for the information.
Harsh.. plain ole rude for no reason
what does it matter how she looks?! people of all sizes can cook...and frankly, her advice is spot on. my roasted vegetables always turn out wonderful and i followed her info pretty closely.
I did 450 for 15 min. They came out delicious! Ty for the vid
Is that enough time for the sweet potatoes to cook?
@@crand20033 I ended up doing 450 for frozen and probably needed to do 500. i did 450 for about an hour... and I preheated the pan...
Before putting my veggies in the oven, I put them in a bowl, and I always toss with olive oil, then add my S&P, different dried herbs, and plenty of crushed fresh garlic. My whole family are garlic lovers, so not only do we love the taste, we are a bit healthier for eating it too. Your veggies are also ready to be tossed beautifully with pasta or rice! So, so delicious!! 😊❤️
I want to say thanks for letting me know about roasting in 500 oven. I always did 425. I am looking forward to trying this way to do it!! Your explanation of why to do it makes total sense. 🙋🏻♀️😊
I wonder about using Olive Oil at 500 degrees. Isn't there some kind of toxic transformation that Olive Oil undergoes at high heat? In any case, most of the recipes recommend Olive Oil no matter what the temperature. I must be missing
something.
@@ntakovacj3644
Same thinking here. I'm thinking you may not have much to worry about when it comes to BAKING vs pan-frying... because pan-frying is more direct heat, baking and roasting are more indirect heat, so they will heat up the oil much much slower. I think that's why baking at high temperatures is all good for the olive oil... it won't reach its smoke point as quickly as it will when pan-frying.
@@Un1234l yeah, isn’t that why they say not to use olive oil when pan frying a steak? Never had a bad experience with it in the oven as of yet…
Yummy! I am pleased even though I made mine a little too salty. THANK YOU! I did asparagus and turnips with ghee (not oil) and served with kidney beans and a little ground flax on top. Yum. 😊 500°F 14 minutes.
I agree totally!!! I keep two shallow roasting trays for this job. I love adding crushed fennel seeds, or caraway and a sprinkle of garlic powder to them! I love to roast big chunks of red onion, and bulbs of garlic to the pan for using in other dishes!! I could eat a plate of roasted veggies on their own👏🤣
My Neff oven has a roasting fan setting and we use centigrade in UK...I do mine at 220C perfectly. I do parboil potatoes first and agitate with a fork..they roast a dream.
You sure got a roasting too🙈🤭
Lisa, Thanks to this video, I finally learned how to roast vegetables right! Cranked it up to 500 and got the results like restaurant quality! Perfectly crisp! also amazing flavors.
In the future, I will lay down parchment paper - thanks to a comment down below. Oh yea, and I love your blackened baking sheets they're well-loved!
OP
Parchment paper can burn when used at temps over 425° or so, if I am remembering correctly
I have always used a half sheet tray since I started roasting vegetables at 10 years old! My roast vegetables very delicious. I learned 500° many many years ago from a woman's book who I can't recall the name of called roasting and everything in the book was roasted and everything was cooked at 500 degrees.
a good tip from me would be to keep an eye on your vegetables. you literally can't go wrong!
it's amazing what using a tiny bit of common sense can do for you in the kitchen
America's Test Kitchen puts the metal pan in the oven to get hot, Then adds the vegetables that have been oiled and seasoned. Otherwise, pretty much the same. Putting the veggies on the hot pan gives a wonderful sizzling head start!
Just tried this and it's a life saver. I've never had vegetables this good! Going to eat them everyday. I was definitely doing it wrong lol.
First recipe ever seen with 500 deg F recommendation. I like that. No fear.
F Amore , I roast my turkey at 500-525 until a golden brown; usually 40 minutes. Afterwards, I take it out, cover it and finish cooking it at 350.... been doing it for years. Always moist.
I guess the secret is a clean oven so nothing burns
😂
😂
500 degrees doesn't exist in most domestic UK ovens.
@@annabizaro-doo-dah ninja foodie grill
Temperature depends on your tastes. I like vegetables more lightly browned, so 400 would work better for that. Also, the bottom rack will brown vegetables nicely when they are in a glass pan. I like to use butter for its releasing properties.
Cast iron skillet. 400 degrees oven. Salt and paprika and olive oil. Toss. Set timer for 35 minutes or they will BURN. Full cloves of garlic don't hurt!
Yes! leave the skins on the garlic cloves - they turn out super yummy!
Ceramic works well too.
@@tyrloki5999 - The garlic skins don't burn?
@@veldaazule7962 The skins will come off easily.
Great tips. We roast a lot of veggies. We do them in bulk so we end up using one metal pan per veggie and mixing them all together after they cook. Nothing like yummy veggies as a healthy side.
Thanks for the vid - I've never done it right until now. My roast veggies are a household fav now. A bit annoying reading some of these negative remarks... Can't help some people :/
You dont like honesty?? tuff lol
You nailed it Lisa! All the steps you need to do it right plus what happens when its done wrong. Nicely done.
Great tips; I had to figure out the cutting size of different vegetables bit through trial and error over the years.. (I gave up trying to roast and would come back to it and try again later..) I was still crowding the pan and using a deep, glass dish, but because what you say makes perfect sense, I will no longer do that. Thanks.
Put your root vegetables in the oven ahead of 'softer' vegetables like mushrooms or broccoli. Putting them in all at once like the preset is not a good idea. Also check your oven's temperature as most ovens cook diffrently from oven to oven. At 500deg my veggies are burn on the outside and raw on the inside. Another neat tip is to bake the veggies first then will they still retain some crispness finished them off under the broiler.
Do you heat both bottom rod and top rod while baking in OTG?
followed your advice; even the broccolli turned out perfect; tolerated 'mush' until now - thnx
The short sweet message was so easy to understand. Thanks !
Thanks Lisa, easy to understand and follow. I've just followed your recommendations and my roasted pumpkin has turned out beautifully.
Gees people can be rude in comments. You cook the vegetables until they are cooked. Don't you know how to look and smell? Stick a fork in the food- baked goods are done when fork comes out clean. Roasted items are roasted when fork goes in easily.
These roasted veggies were delicious. Thanks for the tips regarding the pan & not overcrowding the veggies. Perfect side for my Cornish hens!
Most excellent. I’m so glad you explained this. I have been doing it wrong for years. Thank you for showing me how to do it!! Sorry, I can only click the ‘like’ button once.
Did it at 230C (450F) for 15 min. They came out delicious. Thank you!
Thank you LJ. Learnt so much in just a few minutes. Great tips. Great video.
Wow, no song and dance. Just straight info. Thank you, I’ve been waiting for a production like this.
Perfect. Thanks so much. I totally agree with high temp. I was previously 'steaming' them and ironically drying them out.
Thank You! Thank you! Thank you! I was “doing it all wrong quote and I didn’t even know it. I’ve tried roasting several times and ended up with much several times. Thank you so much!
500° F is 260°C. I live in Germany. My oven doesn't even go up that far.
Yes, I'm in the UK and 230 is the highest on my cooker.
You have roads with no speed limit, I would rather have that. 😉
@@barstoolshadow best reply ever!
💪🏽🍺
Thanks for that. I'm a novice at cooking so this has been very helpful. Just ignore the commentators with their pretentious sophistication. They operate at dizzying heights ;-).
poor wasted veggies in the beginning lol
She could have composted them.
YES!!!
Yeah, that wasn't necessary.
I thought that too.. what a waste! I hope she used it for something else.
That was melodramatic. No one does that.
Just use a wok. I've lived decades without it and someone got me a cheap, nonstick one as a present and it has changed my life. I haven't oven roasted veggies since. Dry 'roast' the longer to cook veggies, like root veggies or even broccoli, to cook off some moisture and bring up heat in the wok. Once it's nice and hot add some OO and minced garlic, quickly cooked veggies, and stir. It should start sizzling immediately. Stir and cook everything to doneness making sure your garlic doesn't burn. Add any finishing sauces or seasoning and plate. I love oven roasted veggies as well but wok is just superior. It tastes as good if not better, easier to clean afterwards, much more efficient way of cooking.
Make a video
I appreciate this video. At least it inspired me to roast vegetables in the oven for the first time.
Wow! I like this. You make vegetables Look really Good! I am not a vegetables person..but I can hardly wait to try this! Thank You very Much!
Great video but you missed one detail. How long do you cook the veggies???
Depends how big youve cut them dont it genius.
@daAnder71 oh we av a england teacher. If all youve got is grammar..... fuck off dick head.
@@bornyesterday8976 6 year old grammar
@@bornyesterday8976 England teacher.
I surf internet usually for an hour before I get something I am looking for.😎
Your recipe was exactly what I needed.
Thank you💪
Wow my life is now complete you're so clever I do mine in the toaster
To ensure even oil coverage, I pop the veggies, oil, spices into a plastic bag/container and rotate until all is covered! Mushrooms are divine this way too.
Great tips! I was making every mistake described in this video.
Do you have a learning disability?
great video, I make roast veg once in a while but find these tips are spot on. I would add herbs about half way to 3 quarters from cooked to preserve their flavour. Too lazy to parboil the veg first as some ppl do, and not sure that step is needed.
I love you, Lisa Jervis!
Good advice! My mom serves her roasted veggies with a balsamic vinegar/honey reduction. OMG so good!
So do I!!
Should coat the veggies in a salad bowl before putting them in the pan. Otherwise this video is legit. :)
Just used this technique for cauliflower, broccoli, and sweet potatoes. Thank you so much they came out perfect
Shake your chopped veggies with oil in a paper or plastic bag first, and you wont use as much oil. Some seasoning suggestions would have been nice. No?
Uh... Salt?
I like to use rosemary sage and Thyme
Penny U robbed me by writing this before I cud get to it.xtremely sensible suggestion -U want well coated veggies but dont need to give the baking tray a hot oil bath! Add quartered red onions too
@@shrinkingsarah1 so do I plus coarse freshly ground pepper too
Would one of those little oil sprayers work? Personally, I thought the broccoli look terrible
Tried it! Loved it! Had never used 500 degrees before........Perfect. Love the instructions and tips.
Great tips, thank you very much. I was cooking my vegies all wrong, do the throw away foil pans work also? (no cleanup and more time to send with your guests at a cookout)
Uth t.c 2n2m2 j
Mo.
IT WORKS! Well i saw this video yesterday and today i decided to try all these tips. Guess what. I made amazing vegetables for the first time! So delicious. I am very thankful for the tips, now i understand why it doesn`t work the previous times i tried doing it. My pumpkin and brokoli cubes turned out so delicious, that i couldn`t resist and ate the whole tray.
Ha, ha....."brokoli" love it!
you can see through oven glass if your vegetables are done.... whats the big deal?
Btw I loved it 👍😘
I use avocado oil (higher smoke point) and turn off oven after 20 minutes and leave veggies in another 10 minutes to finish cooking (seems to avoid smoke detector going off) - with oven light on to observe desired browning.
This was so helpful! Thank you! I'm excited to try it now!
c'mon people she's only trying to help don't hurt her feelings.
Just for those wondering about the time, I normally do it 40 minutes total.
- 20 minutes one side, then take out and flip the veges around
- 10 more minutes, again flip it around to ensure even browning
- final 10 minutes!
Andreas H your veggies will liquefy
Really!!!🙄🙄🙄
40 minutes?! What degree are you cooking them at, -900F???
I also cook mine that long as we like them nice and browned, not burnt at 450
Roasting veggies is generally done in 400 to 450 degree ovens. Compare that to stir-frying in a wok - which when properly done requires extremely high heat (100,000 btu or more) that home stoves just do not even come close to having (20,000 btu at best for an expensive stove). Considering that, 500 degrees isn't all that high.
Oil helps brown the veggies and keeps the veggies from drying out. Olive oil is also a natural mild laxative. 1 or 2 tbsp a day will keep you regular.
Helpful hint! Thank you
@Misty Wisty 00p
Great video. Thanks from Melbourne Australia.
I have to tell you that metal pans are like that. I own some at home and I clean them often. It's hard getting those marks off the pan. They're not like those glass ones.
Try soaking them in baking soda with a little water for a few hours, it really helps...
Have some metal pans myself, after cleaning they look nice and clean..
And it doesn't hurt to use baking sheets as well.
If your pans have been able to return to the way they looked the day they were purchased, PLEASE SHARE YOUR METHOD! I can put all the elbow grease in the world on mine, as well as all the concoctions mentioned in the internet, and nothing. Brown, brown, brown.
Some of y'all clearly didn't watch the whole video... She gave cooking instructions toward the end. If you don't want to pay attention the whole way through then fine, but that isn't the fault of the person who made the video 🙄
Parchment paper? The box instructions say do not use above 420 degrees. Oil and the paper is a fire risk.
ty for this video. I've been roasting my vegetables all wrong😣
Thank you so much!
I learned A LOT about the elementary rules for roasting, that I never knew!
EXCELLENT!
If you're cooking at 500 there's no way you can use olive oil unless you want your kitchen to be a smoky mess.
Bruins Fann ? i do it all the time.. maybe somethings wrong with your oven?
Shayla Covington type of oil matters too.
wrong again, I do it all the time.
Use rice bran oil
Avocado oil has a 500 degree smoking point
i put the veggies in a tupperware with a lid first so as to be able to shake up with the olive oil and all seasoning to get an even distribution...best tasting vegetables i've ever had!
You’re roasting directly on aluminum!!!! AAAAHHGGHG! Use parchment paper. Otherwise you’ll be eating toasty-aluminum veggies.
Well said.Aluminium is the way to alzheimers.Spend money on a good SS PAN WITH COPPER OUTSIDE.OR use cast iron -esp needed for vegan females to ensure a good iron supply.
Thanks for the tip! I roasted directly on a brand new aluminum sheet and tasted something was a bit off.
Parchment paper is very good idea..her pan didn’t look clean 😒😒😒🇨🇦
I use aluminum off and I, haven't really tasted a difference. Interesting.
@@louisegoshgarian5482 I've never seen a clean one after it's first use lol!
Oh oh Mark wasn't happy, but I am, thanks for an educative video, love your voice too
Roasting veggies in a cast iron pan works great for me, too.
very good recipy.., siple and to the point.., I just made those veggies.. , came out delicious!!! Thank You!!
Way too much oil! Rub just 1 tablespoon of oil to your veg. salt and herbs as desired. Rosemary goes very well. Then line the large oven tray with baking paper, spread out the veg. in one layer and bake till golden. Cut your veg. a little larger, because they will shrink. I cut mine in sticks, or discs.
Do you heat both bottom rod and top rod while baking?
“You’re Doing it all Wrong” is actually the Italian national culinary motto!!!!
It seems like I've been doing it right this whole time. I like to toss my cut vegetables in a bowl with olive oil for even coating.
thank you - i was about to use glass and now i will use metal baking sheets
She said coat the vegetables in oil then put the oven up to 500 degrees. I wish she said which oil was best. I found out the hard way that olive oil, looks like the one in the video, has a lower smoke point than 500 degrees. At Nyu.edu it says it's about 420 degrees. The vegetables cooked fine and tasted great, except, when I opened the oven the smoke alarm went off. My roommate was not pleased.
Some good tips here. I think the video is spot on. I'm trying to make sure that 1/2 of my place is filled with vegetables, nice to have variety
People are honestly getting upset just because this channel says "You are doing it all wrong." You all do realize they are not talking to you directly... and are simply offering good concepts on certain dishes/techniques that are commonly messed up? Damn, the human brain is weak.
+J Gaskill the vegetables at the end looked like shit
Alien 4 Ever No they didn’t, they looked nicely browned and tender, she was correct with her instructions.
She is spot on with this higher temperature shorter cooking time method. Don’t be shy with your oil and once the veggies are out, even my two year old loves them, I’m talking about cauliflower carrot and broccoli!
Indeed, this is something I could be doing better. I think it's good advice.
A lot of stupid people in the world, what can you do, lol
Thank You! After watching your video I made three different batches and they were perfect!
500 degrees , but for how long , before they burn?
Thank you so much I tried this method today and I am loving my brocolli otherwise I didn't use to enjoy eating it in the past while steamed or as of in stir-fry
this is awesome. I had this tonight and they r really yummy
I liked her video because I was defiantly roasting my vegetables wrong. Thank you for this tutorial.
How long do you keep them in?
2 things. When chopping broccoli and cauliflower you need to slice all the way through the stem, but then pull apart the flower section. The second thing is the point about ensuring the oil gets into all the nooks and crannies is probably wrong. Just drizzle oil and roll around the sheet, dump veg in a single layer, then drizzle very lightly over the top, then season. I roast on the bottom rack of the oven and toss the veg 2-4 times
I will have to disagree with some of this. I roast my veg's in a glass baking pan, in small pieces like described, seasoned and covered in oil. Bake at 220 Celsius for 30 minutes, then turn over, and bake for another 30 minutes on the top shelf in the oven. They come out perfect, crunchy and cooked through. If I roast broccoli I will cook it only for 30 minutes otherwise it will burn.....I do have a crappy little oven though
Great video! question: can you recommend a baking pan type, brand, or material? Mine always seem to warp over 400 degrees in the oven. They still get the job done, but the warping is darned annoying. Appreciated, and keep up the great show! Sincerely, t
isn't it better to steam than roast? do you lose nutrients if you roast at such a high heat such as 500?
***** thank you
this isn't how you steam it's how you roast so
dontdothngs yes.....yes I know....I was jus askin........lol nvr mnd
Maybe better to steam. I've heard veggies are nutritious that way. They also taste ok, but almost anything tastes better when roasted/toasted.
I wouldn't think so as long as they aren't cooked too long.
I roast various veggies at 425 mostly.I at times marinate them in zip locks in Italian salad dressing for a few hrs in the frig.