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Can I roast all these veggies together?

I'd like to roast carrots, parsnips, broccoli and cauliflower in olive oil. Will all these roast ok together or do I need to add the broccoli and cauliflower at a later point?

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Tarragon added about 2 years ago

It depends on how well done you like them. I would start them all together, and start checking them after 15 or 20 minutes or after you have turned them; remove any vegetables that are done to your taste and continue roasting the rest. Either keep them warm in a 250 oven but roasted vegetables are usually fine at slightly warmer than room temp. Usually carrots and parsnips do take extra time.

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allans added about 2 years ago

I agree with "Tarragon". Also, cut the root veggies smaller so they cook faster - leaving the softer vegetables larger. Another option is to partially cook the root vegetables first, then do your roasting. You may want to experiment with each group individually to have a more accurate idea.

ellenl added about 2 years ago

This is a bit off-topic, but Ming Tsai shows how to cut carrots to carmelize better/faster----slice on diagonal X1, rotate carrot 180 degrees and slice again on diagonal, rotate, etc. This increases the surface area. Very cool!

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healthierkitchen added about 2 years ago

Rather than try to remove the broccoli from the mix I'd add it in only about 15 minutes before end time. It cooks the quickest

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