10 Tips for Better Roasted Root Vegetables


| 11/20/2015 10:37:00 AM


Tags: root vegetables, recipes, carrots, beets, taro, Andrea Chesman, Vermont,

 

Whether your root cellar is filled or you are simply tempted by the colorful fall displays of root vegetables at the farmers’ market, you are probably thinking of roasting those roots. And why not? Roasting root vegetables enhances their sweetness and mellows the sometimes sharp, sulfurous notes of rutabagas and turnips.

 

Roasting is simple, but I’ve been served a lot of disappointing roasted roots in my day. Properly roasted roots are well-browned on the outside and tender within; they are never pale in color or soggy in texture. Here are ten ways to guarantee delicious roasted root vegetables every time.

1. Cut the vegetables into uniform-size small pieces. I prefer cubes, about 1/2 inch in size—never more than 1 inch in size. This creates the maximum surface area for caramelizing the sugars inherent in the roots. The number one mistake people make is cutting their vegetables into large pieces or chunks that cook unevenly.

amerikim
11/24/2015 12:01:47 PM

Wow, best tips I've seen yet for roasted veggies. I was clearly over-crowding and not making my cuts small enough. The maple-balsamic vinaigrette was delicious. Even my picky husband enjoyed it! Thank you and Happy Thanksgiving.





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