I have to make roast veges for 16 next week - mine always are a bit soggy. Any special tricks? Also what veges work well to be roasted as will try out a few new ones too.

jane310567 - 2013-11-30 16:56:00

Make up a mixture of equal parts, balsamic, golden syrup & olive oil. Put into a bag with any veg. Toss around & lay in tray. Scatter over Italian herbs,
Best ever!

impressions - 2013-11-30 17:20:00

I like a combination of red capsicums, eggplant, pumpkin, red onions and tomatoes, sprinkled with sumac, paprika, salt and olive oil.

Another good combination is potatoes, fennel bulb and onions, sprinkled with chopped or dried dill, salt, olive oil and lemon juice.

davidt4 - 2013-11-30 17:24:00

we boil our spuds first for 10 minutes just half boiled then tip into a collinder and dry give them a shake to ruf them up put into roast dish put some oil on them then put in oven they go crispy

hotstuff111 - 2013-11-30 17:51:00

impressions wrote:

Make up a mixture of equal parts, balsamic, golden syrup & olive oil. Put into a bag with any veg. Toss around & lay in tray. Scatter over Italian herbs,
Best ever!

so does that work for pumpkin and kumara? any other ideas for these veges please thanks!

obus - 2013-11-30 18:19:00

This message was deleted.

karenz - 2013-11-30 18:24:00

I always parboil root veggies before roasting them

sarahb5 - 2013-11-30 18:33:00

impressions wrote:

Make up a mixture of equal parts, balsamic, golden syrup & olive oil. Put into a bag with any veg. Toss around & lay in tray. Scatter over Italian herbs,
Best ever!

Aha!-the bag! That's my method, too.Even if just oil, tossing the peices around in a plastic bag works well, with minimum oil.

schnauzer11 - 2013-11-30 18:46:00

obus wrote:

so does that work for pumpkin and kumara? any other ideas for these veges please thanks!

Yes,tonight I used capsicum & pumpkin, kumera & potato.

impressions - 2013-11-30 20:59:00

I precook them in the microwave or boil until partly cooked. Toss in rice bran oil and sprinkle with masterfoods roast vegetable seasoning.

rchelley - 2013-11-30 21:13:00

nice suggestions - thanks

jane310567 - 2013-11-30 21:31:00

After pre-cooking, put them into really hot oil. I also sprinkle a dessert-spoonful of seasoned semolina over and give them a bit of a shake before putting them in the hot oil - makes them deliciously crispy.

jynx66 - 2013-12-01 08:15:00

jynx66 wrote:

After pre-cooking, put them into really hot oil. I also sprinkle a dessert-spoonful of seasoned semolina over and give them a bit of a shake before putting them in the hot oil - makes them deliciously crispy.

This

punkinthefirst - 2013-12-01 18:06:00

Yellow flesh potatoes are the best. Agria are my favourite by far, parboil rough up and hey presto delicious roast spuds. I also sprinkle with garlic and herb seasoning.

splashed1 - 2013-12-01 22:25:00

Pre cook in microwave also, then roast them in sundried tomato oil (always save it after you have eaten the tomato's) then only toss them once throught the cooking process... Crack of pepper and some sea salt, then serve

mackenzie2 - 2013-12-02 08:09:00

also dont crowd your roasting dish otherwise they wont crisp up....High heat is also the trick.....220 C

petal1955 - 2013-12-02 08:54:00

use a flat oven dish, high sides insulate and that can also mean the veges steam instead of roast

motorbo - 2013-12-02 09:16:00

I only use Agria potatoes, dry them before you put them in the oven or 1/2 par cook before and high heat as mentioned.

greatauntyof2 - 2013-12-02 19:18:00

I bring to boil from cold water, as soon as the water bubble I drain, toss back in the pan with some butter and oil and some onion soup mix. Then bake.

alphadave - 2013-12-02 20:21:00

same as alphadave , works well the onion soup mix

zamary2 - 2013-12-03 18:31:00

This message was deleted.

kindajojo - 2013-12-03 22:06:00

Bump

timbooo - 2014-11-09 12:02:00

Just keep them separate from the meat. The juices make them soggy. Doesn't matter if you precook or not - that just speeds it up....keep it away from anything except fat or oil.

lythande1 - 2014-11-09 15:55:00

great tips..

bev00 - 2015-11-09 23:56:00

The member deleted this message.

lythande1 - 2015-11-10 07:26:00

I usually roast veges separately from the meat if cooking the traditional roast dinner..
Potatoes & other root veges I coat in wholemeal flour & use a small amount of duck fat
No faffing around par boiling & they are always good.
Any other 'lighter' veges go in later & depending on what type of meal it's to accompany
If I'm roasting for a stand alone warm salad I do similar to what impressions described @ #2 ...haven't used golden syrup but will give it a go ...can always learn.
..I use aoli or any other dressing to taste.

samanya - 2015-11-10 18:18:00

roll potatoes in mix of turmeric and flour before roasting

ritebuy - 2015-11-11 19:24:00

I cook mine separately as well, in beef dripping. Yum yum

tanya170 - 2015-11-12 19:15:00

schnauzer11 wrote:

Aha!-the bag! That's my method, too.Even if just oil, tossing the peices around in a plastic bag works well, with minimum oil.

I peel and put everything in my big roasting dish, add olive oil, salt, pepper and thyme, rosemary and whatever else is in the garden. Then use my hands to mix and then straight into a very hot oven.

Yes do not crowd the dish, rather make 2 lots and then put them together when crispy for a quick re-heat in the oven.

No need for a plastic bag to add to all the pollution we already have. Hands can be easily washed after mixing under hot water and with a bit of soap.

uli - 2015-11-12 19:20:00

Why on earth would anyone put golden syrup on vegetables to roast. Added sugar, is no longer cool..

pickles7 - 2015-11-12 23:45:00

pickles7 wrote:

Why on earth would anyone put golden syrup on vegetables to roast. Added sugar, is no longer cool..

My mother used to cook roast veges drizzled in melted butter, honey and lemon juice. They were amazing but definitely not in the Weight Watchers cookbook

babylak - 2015-11-13 00:58:00

Cook in lard.

gabbysnana - 2015-11-15 19:37:00

gabbysnana wrote:

Cook in lard.

Duck fat.

samanya - 2015-11-15 19:47:00

samanya wrote:

Duck fat.

even better, but in yonder year, lard was all there was only the gentry could afford duck fat.

gabbysnana - 2015-11-15 19:55:00

par boil then roast using duck fat ( supermarkets do stock it ) note duck fat has a lower smoking point than oil so sit at about 160 to 170

redbluecod - 2015-11-16 19:33:00

hotstuff111 wrote:

we boil our spuds first for 10 minutes just half boiled then tip into a collinder and dry give them a shake to ruf them up put into roast dish put some oil on them then put in oven they go crispy

This.
You can also try shaking them in a bread bag with slightly salted flour before cooking.

aglarana - 2015-11-16 20:05:00

bump for Xmas

uli - 2016-11-13 12:26:00

Preheat your roasting pan and shake the drained par boiled vegetables in the cooking pot with a generous amount of salt, butter and oil - the roughened edges from shaking them will absorb the fat and crisp up when you tip them into the hot pan.

sarahb5 - 2016-11-13 18:36:00

Slice fine cuts in potatoes but not right thru, fill between cuts with garlic and cheese. Grate more cheese over top for last 20 minutes of cooking. Baste with juices while cooking.

gpg58 - 2016-11-13 19:13:00

samanya wrote:

Duck fat.

Goose fat is even better.
Or Anhydrous Milk Fat.

flancrest - 2016-11-13 19:29:00

I cut my veges small and cover them with a bit of olive oil and seasoning and then cook them in the electric fry pan . They are yummy every time .

purplefalcon - 2016-11-13 20:44:00

I always par boil drain, then shake and pour a little oil into pot then place them onto baking paper in roasting dish.lovely and crunchy.

rae226 - 2016-11-18 19:04:00

I par boil potatoes (and put pumpkin seeds straight out of the pumpkin in ), drain, then rough 'em up with a fork. I prefer baked kumara in tinfoil.

ruby2shoes - 2016-11-19 06:30:00

what makes them soggy, is the juices from the meat.
Roast them in whatever you use - oil, fat, separately.

lythande1 - 2016-11-19 07:25:00

edited as the OP has long gone. Lol

Edited by wendalls at 9:36 pm, Sat 19 Nov

wendalls - 2016-11-19 21:33:00

Great ideas here for my xmas veges.

mutley83 - 2017-11-18 11:24:00

** bump **

autumnwinds - 2018-11-16 18:14:00

bump up for Christmas

bev00 - 2019-11-17 00:59:00

Duck fat is more readily available these days. Mine is in a ziplock bag, and lives in the freezer.

It's easy to take out a couple of tablespoons to thaw and use, without worrying about the fat going rancid when you don't use it often

autumnwinds - 2019-11-17 02:09:00

I toss my still-warm par boiled veggies in a mix of coconut oil and butter before roasting on a high heat - make sure they are in a big enough tin that you can shake them to get the crispy bits and not too much oil or fat so they don’t drown - a good sprinkle of salt and pepper and a bit of smoked paprika or Cajun seasoning is good - if you have leftovers use them as a salad and sprinkle with balsamic vinegar and crumbled feta

sarahb5 - 2019-11-17 10:28:00