6 Must Don'ts for Roasting Vegetables

Roasting vegetables seems easy enough, right?  Basically, yes.  But there are some specific things you should keep in mind to get crispy-yet-tender veggies.  Here are the most common mistakes people make when throwing their winter vegetables in the oven - and how to avoid them.

1. Chopping Your Veggies Any Old Way
Cut your veggies the same size so they’ll evenly cook.  When roasting starchy vegetables like potatoes or squash, dicing them into 1 1/2″–2″ pieces will make sure they don’t cook too quickly or too slowly (more on that later). Carrots are so pretty when roasted whole and stalks of broccoli are great just split lengthwise when they’re roasted.

2. Using Too Much Oil—Or Too Little!
When you’re finished cutting them, make sure to give your veggies a coat of oil—but don’t assume they all need the same amount. Vegetables with porous flesh, like mushrooms and eggplant, need a little more oil than, say, root vegetables.  Use two tablespoons of olive oil per sheet pan of veggies, but add a bit more if you’re including something that sucks up moisture. Your vegetables should be a just little shiny, and evenly coated.  And, of course: Season, season, season.

3. Roasting In a Casserole Dish
Although you can use a baking dish to roast your veggies, Roman suggests that a sheet pan is your best bet. Vegetables have a high water content.  When they cook and that water evaporates, the higher, curved sides of a baking dish will cause your vegetables to steam more than if they were on a flat surface with shallow sides.

4. Crowding the Pan
Give your vegetables space! It’s the same deal as above: Your vegetables will give off steam while they cook, and they’ll turn out mushier if they’re all up in each other’s grills. Make sure there’s a little space between each piece, and they’ll brown and crisp up a lot better.

5. Cooking Them Low and Slow
That way, you get a nice caramelized and crispy outside, and a just-cooked-through inside. But don’t go much lower than that. If you roast them on too low a temperature, they won’t brown as nicely and get mushier. If you’re into that kinda thing, go for it—but we’ll take crisp-caramelized veggies, thank you very much.

6. Putting Them In the Oven and Forgetting ‘Em
To ensure even cooking and browning, you’ve gotta give your vegetables a nice toss while it’s in the oven. You don’t want one side of your vegetables to be super dark, and the other sides to have no color. You should be roasting your vegetables for 35-45 minutes; give them one or two stirs throughout.

source: bon appetit 

Harvest Veggie Loaded Cottage Pie

Sneak extra veggies into your family’s diet with this Veggie Loaded Easy Cottage Pie. It's simple to prepare and tastes great as leftovers the next day.

Prep Time--30 minutes

Cook Time--60 minutes

Total Time--90 minutes

Servings 8-10

For the Filling

·     1 large onion

·     1 large leek

·     2 large carrots

·     3 stocks celery

·     12-15 cremini mushrooms-cut if half or in quarters depending on size

·     2 tablespoon olive oil

·     1 pound lean ground GRASS FED beef

·     2 tablespoons tomato paste (half the small can)

·     2 tablespoons beef base

·     1 can 15oz chopped tomatoes

·     ½ cup tablespoon balsamic vinegar

·     1 cup frozen peas

·    1 can lentils

·    1 tablespoon onion powder

·     Salt and pepper to taste

For the Topping

·     1.5 pounds (about 4 medium) Yukon or Russet potatoes

·    ½ large yam or sweet potato

·     1 pound cauliflower florets

·     ¾ cup whole milk or half n’ half

·     3-5 tablespoons butter

 

Instructions

1.    For the topping:

Peel and dice the potatoes, sweet potato or yam and the cauliflower. Add to a large pot and cover with salted water. Boil and cook the vegetables until tender, about 15 minutes or until soft. Drain well and mash with the warm milk and butter.

2.    For the filling:

Start by chopping the onions, carrots, celery & leek into bite-sized cubes. Heat oil in a large skillet and add the vegetables.  Cook on medium-high heat until starting to soften. Add the tomato paste & beef base and continue cooking until they are dissolved and the bottom of the pan has caramelized.  Add the vinegar and deglaze the pan.  Add the chopped tomatoes, onion powder, salt & pepper and some of the water from the potato pot and use it to deglaze.  Add meat and break up.  Cook until it is browned and the vegetables are cooked, about 5-10 minutes.  Add can of drained lentils.  Continue adding potato water to help soften veggies and make a gravy. Add peas at end and stir into mixture.

Transfer meat mixture into a casserole dish and spoon the potato topping over the filling, smoothing with the back of a spoon.  Bake for 20-30 or until golden and bubbling.  Allow to sit 5-10 minutes.  Enjoy with a hearty salad and crusty bread.

Rasberrys Bistro for your next special event

Rasberry's Bistro is open Monday through Friday, serving lunch from 11 am to 3 pm.  Did you know the cozy space is also available for small private functions?  This past summer we hosted a number of events, up to 30 guests.  Post-wedding and baby shower brunches on our patio, under the shady pine tree were a hit.  One private group planned a multiple course dinner for 10 in our indoor space.  

This winter, consider Rasberrys for midweek or weekend gatherings.  We create custom menus to our clients' tastes.  Bridal Shower, Baby Shower, Baptism, Ladies Luncheon, Mother Daughter Luncheon, Birthday Parties are just a few reasons to celebrate with a special meal.  

Call 208-726-0606 to book your special event today.