Roasting vegetables

[LordGrover]

Any tips?

Typical selection being butternut squash, sweet pots, carrots, swede, parsnip, courgette, aubergine, onions, garlic, etc. and a selection of herbs liberally doused in olive oil.
In a roasting tin, I can't decide on covered or not - not happy with either. Tight foil means it steams more than roasts so a bit wet and no cover means some gets too dry and even burns sometimes.
So... cover or not and what temps for how long?

Search is down and google search linky turned up nowt.

[Mobile Chicane]

High temp - 180C or so - uncovered.

Chope the 'woodier' vegetables small so they cook at the same time as the more tender ones.

[RizzoTheRat]

Uncovered. Don't put too much oil in, but make sure all the veg gets coated in the oil. I did carrots, mushrooms, courgette, squash and garlic at the weekend and they came out a little too oily so would use a bit less next time, I also put the carrots and squash in 10 mins before the rest of them as they'll cook slower. My potatoes, sweet potatoes and parsnips in the other pan came out spot on though

I always put a bit of chopped garlic and rosemary in the oil too.

[BigTom85]

Has to be uncovered or they just steam, as you say.

Don't overload the oven dish as heat actually has to reach the vegetables. Turn them fairly often aswell to cook them evenly and prevent burning. I'd say pretty hot too, 200degC or so in our fan oven does it a treat.

Good luck!

[hairykrishna]

As with roast potatoes I find that it works much better with the oil hot first i.e. preheat tray plus oil in the oven then chuck the veg in and make sure they're all coated. As others have said - uncovered every time.

[thetapeworm]

A little honey can help too.

[Shaw Tarse]

LordGrover said:

Any tips?

Search is down and google search linky turned up nowt.

Use google, prefix search with site: PistonHeads then add your search terms

I did this, knowing Cotty likes his veg I in site: PistonHeads Cotty vegetable
Tried again site: PistonHeads Cotty roasted vegetable
http://www.pistonheads.com/gassing/topic.asp?h=0&a...

[LordGrover]

Nice one.

[Japveesix]

I tend to chuck all my veg in a big mixing bowl to start with then pour on olive oil, lots of herbs, chilli flakes, salt, black pepper etc and give it a really good mix so it's nice and even and everything is coated.

Chuck everything in at once and just adjust the sizes a little so it all cooks fairly evenly. Sometimes put tomatos (cherry ones) in towards the end as they don't need long and are lovely just before they burst.

Throw in whole peeled garlic cloves, couple of big rosemary sprigs, couple of bay leaves etc.

You can have too little flavour with roast veg, use lots of herbs and seasoning.

No idea about timing, I guess 30mins at 180 is usually about right. Stir it all a few times to make it even and pour off some oil/juice half way through if there's a bit too much.

[Bob the Planner]

Root vegetables - uncovered and rubbed with a little oil and placed on the BBQ for 40 mins or so. Carrots in half, parsnip in quarters, onion in quarters, butternut squash in 3" squares, garlic in bulbs. The softer the veg thebigger lumps or shorter cooking. 'Bout 180-200C is good

[wormburner]

Thick mustardy gravy hides a lot of sins!

[BoRED S2upid]

OP Half those veg would benefit from a quick boil first then they will all cook at the same time and you won't have the problem of some being over cooked and some under.

Oh and turn shake them half way through to get them nice and crispy all over.

[RizzoTheRat]

hairykrishna said:

As with roast potatoes I find that it works much better with the oil hot first i.e. preheat tray plus oil in the oven then chuck the veg in and make sure they're all coated.

I put the roasting dish on the gas hob while I baste the veg

Japveesix said:

Throw in whole peeled garlic cloves,

They roast well in thier skins too, cut a little bit off the top off the clove to make life easier later and throw it in skins an all, the clove then turns in to a lovely gooey mush but the skin holds it together, to eat them just squeeze at the root end and the garlic will pop out the other end.

Edited by RizzoTheRat on Friday 11th May 14:23

[LordGrover]

Bob the Planner said:

Root vegetables - uncovered and rubbed with a little oil and placed on the BBQ for 40 mins or so. Carrots in half, parsnip in quarters, onion in quarters, butternut squash in 3" squares, garlic in bulbs. The softer the veg thebigger lumps or shorter cooking. 'Bout 180-200C is good

We'm in Ingerlund here, my Antipodean mucker. It's not that one day in August yet.

[21TonyK]

Start them in a frying pan with a bit of oil and butter until starting to colour then bang in a medium oven for 20-30 minutes.

[Bob the Planner]

LordGrover said:

Bob the Planner said:

Root vegetables - uncovered and rubbed with a little oil and placed on the BBQ for 40 mins or so. Carrots in half, parsnip in quarters, onion in quarters, butternut squash in 3" squares, garlic in bulbs. The softer the veg thebigger lumps or shorter cooking. 'Bout 180-200C is good

We'm in Ingerlund here, my Antipodean mucker. It's not that one day in August yet.

We are rapidly approaching winter and we still had a BBQ going. Admittedly for the middle of May (read November) an afternoon temp of 29C is a little unusual but you have to enjoy it whilst you can !
Two years ago Vanessa and myself influenced the Midlands guys to make the 'shed run' a BBQ on Skegness beach (there should be some photos somewhere). Cold weather does not preclude a warming fire and hot food!

[Bob the Planner]

Japveesix said:

... Throw in whole peeled garlic cloves, couple of big rosemary sprigs, couple of bay leaves etc....

Do not peel the garlic and leave it whole with the skin on. Keeps the flavour and moisture in. The paper will go brown but not the flesh.

[Cotty]

Shaw Tarse said:

Use google, prefix search with site: PistonHeads then add your search terms

I did this, knowing Cotty likes his veg I in site: PistonHeads Cotty vegetable
Tried again site: PistonHeads Cotty roasted vegetable
http://www.pistonheads.com/gassing/topic.asp?h=0&a...

Must have done something right to be quoted

My last one came out like this.

[Cotty]

21TonyK said:

Start them in a frying pan with a bit of oil and butter until starting to colour then bang in a medium oven for 20-30 minutes.

Im a lazy git, a frying pan is just something else to put into the dishwasher

They colour well uncovered with a stir here and there. The whole point for me is its an easy one tray dish. I don't bother cutting things so they cook at the same time, I just add things that take less time to cook later. Its nice to have big slow cooked chunky things with softer cooked soft veg.

[Puggit]

Stoneware plus 210oC. Chop veggies, salt and pepper, spritz with oil. 15-20 mins.

Mrs Puggit is a Pampered Chef consultant, so we have stoneware coming out of our ears.