Cooking advice
How to roast vegetables instead of steaming them
If oven vegetables come out pale and soggy, the problem is often too much moisture, too little heat or an overcrowded tray.
What you need: Carrots, cauliflower, broccoli, squash or potatoes; oil, salt, spices and a large tray.
How to do it
- Preheat the oven to about 210°C. Dry vegetables well and cut into similar-sized pieces.
- Toss with a little oil and seasoning. Spread in one layer with room between the pieces.
- Roast for about 20–35 minutes depending on the vegetables, turning halfway when useful.
- Add fresh herbs, lemon or dressing just before serving to preserve the browned surface.
Common mistake
Wet vegetables packed tightly on a tray mostly steam rather than roast.
Quick tip
Try smoked paprika with cauliflower, cumin with carrots or rosemary with squash.