Roasting veggies

[Nicos]

I spotted this link, and it gives some interesting tips!

https://www.epicurious.com/expert-ad...fdkJ476JvngJxs

Can anyone add any more comments/tips to share?

[Snoop Puss]

That was an interesting read, Nicos. I never sauté potatoes now, just cube them, roll around in oil and then bung in the oven. Don't turn too often (I was surprised they said turn every 15 minutes). If you do, they'll take longer to go brown and crispy. And no salt so as not to draw any moisture in the potatoes to the surface.

My only other tip for non-vegetarians is: add sausages!

[peanut]

I love roasting my veggies, celeriac is delicious, cauli and broc roast really quickly and roasted sprouts are just the best!

[greenishfing]

I love roast veg too. The selection will vary with the season. However if I am roasting parsnips, carrots or celery in the mix I I always parboil for them for about 5 minutes first.

[Mark Rand]

I always par boil potatoes. 3 minutes for King Edwards, 4-5 minutes for Maris Piper. Then roll them in flour. Normally the flour has salt, pepper and paprika or sesami seeds, cumin, fenugreek etc. Drizzle with oil and cook. Turn once after 45 minutes.

[peanut]

I'm very lazy...I don't par boil anything!

[Bren In Pots]

I'm very lazy...I don't par boil anything!

I don't par boil either then for turning I only do that a couple of times.

[Nicos]

I struggle roasting some of the squashes as some varieties turn to pulp!
Not worked out which yet though

[Snoop Puss]

^That's never happened to me. I roast butternut and Crown Prince types. I rub olive oil over and then dust with nutmeg or, very rarely, cinnamon. Always leave the skin on too as it's easier to remove post-roasting. Do you maybe need to have the oven hotter?