Making a roasted veggie platter for Christmas, andWanttodoasmuxgas pods ahead of time, so that I can serve room temp on christmas day. Worried most about zucchini and asparagus- will they hold up if I do ahead?
Lord. Auto correct strokes again. That's "make as much as possible ahead of time".
Blanch, then an ice bath. When you need to serve just reheat in a sauté with butter (of course) and serve.
I love this - I was just getting ready to google 'Wanttodoasmuxgas pods'. Yes, roast your vegetables ahead of time and then reheat. I don't recommend reheating in the microwave they will get too sogy. And I recommend being sure that the roasted vegetables are completely cool before wrapping them and refrigeration or they will collect moisture.
Bigpan has great recommendations for fresh vegetables, but blanching won't work for roasted.
Good call on the post-roast chill. I think the carrots and onions will be fine, but the asparagus and zucchini are so delicate. Room temp and careful wrapping should help.
I wouldn't roast zucchini at all-it gets too soggy. Roasting works best with vegetables that don't release a lot of water while they cook- otherwise they don't brown well.
Please enter a valid email address.
Well played. You deserve a cookie.
Stop by our NYC HQ to celebrate spring, now through Sunday
Our Spring Pop-Up is Open Now!
Watch Samin Nosrat Make Rule-Breaking Biscuits
The Truth About Caramelizing Onions
Diana Henry on How to Raise Adventurous Eaters
Butter Isn't Always King in Baking
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)