[quote=“Bookwich, post:35, topic:5297”]
Roasting is an easy way to hide inferior product, or serve vegetables that are old or out of season. It’s easy sheet-pan cooking for the line, compared to actually sautéing or braising a vegetable.
[/quote]You probably don’t like roasted vegetables, preferring them sautéed or braised, and that’s alright. There are plenty of lazy vedg. roasting recipes on the internet to back you up. But I must contest this blasphemy!
Every cook thinks they can roast vegetables easily. Take a bunch of root vegetables tossed in oil and bake them on a sheet pan, at the same temp, the same amount of time, for uneven not-goodness. Don’t get it twisted. Roasting mixed vegetables properly is not easy, which is why most are bad. All vegetables cannot be roasted at the same time, at the same temp. It requires at least two roasting/sheet pans, cutting each vedg the proper size, and knowing when to combine all, for caramelized, starchy goodness. Who the heck feels like that? Me… sometimes.
For the salad folks: Let them sit until room temp, toss w/a sweeter white balsamic, mild-oil, dijon mustard-y vinaigrette, add arugula, then gently toss again… toasted walnuts are great. Maybe a crumble of goat cheese.
I never thought of using old out-of-season vegetables. But, don’t knock it. Some of the worlds best recipes come from folks who didnt have access to fresh foods.
I you. But I must speak out on this insult to roasted vegetables!
P.S. For disclosure sake: I do all that for special occasions. Normally I just select veggies that require the same cook time & temp . But I do love me some roasted vegetables.