diff --git a/food_related/roasting_vegetable.md b/food_related/roasting_vegetable.md index f99fe3f..f0b6594 100644 --- a/food_related/roasting_vegetable.md +++ b/food_related/roasting_vegetable.md @@ -1,79 +1,191 @@ -# Vegetable Roasting Guide +# **Vegetable Roasting Guide** -## General Tips: -- Always preheat the oven before preparing vegetables -- Use parchment paper for easy cleanup and to prevent sticking -- Wash and dry vegetables thoroughly before roasting -- Allow space between vegetables on the baking sheet to promote even cooking +## **General Tips** +- Always preheat the oven before preparing vegetables. +- Use parchment paper for easy cleanup and to prevent sticking. +- Wash and dry vegetables thoroughly before roasting. +- Allow space between vegetables on the baking sheet for even cooking. +- Toss vegetables in olive oil (unless specified) and season with salt and pepper before roasting. +- **Storage:** Roasted vegetables last 3–5 days in airtight containers in the fridge. Reheat in a 350°F oven for best texture. -## Bell Peppers -Temperature: 450°F (230°C) -Time: 20-25 minutes +--- -1. Cut peppers in half lengthwise, remove seeds and stems -2. Place cut-side down on parchment-lined baking sheet -3. Roast until skin is charred and blistered -4. Transfer to a bowl, cover with plastic wrap for 10-15 minutes -5. Peel off skin and slice as desired +## **Bell Peppers** +**Temperature:** 450°F (230°C) +**Time:** 20–25 minutes -Tip: Don't oil peppers before roasting; it makes peeling harder +### **Preparation** +1. Cut peppers in half lengthwise; remove seeds and stems. +2. Place cut-side down on a parchment-lined baking sheet. -## Baby Carrots -Temperature: 425°F (220°C) -Time: 20-25 minutes +### **Roasting** +- Roast until skin is charred and blistered. +- Transfer to a bowl, cover with plastic wrap, and steam for 10–15 minutes. +- Peel off skin and slice as desired. -1. Toss carrots with olive oil, salt, and pepper -2. Spread in a single layer on parchment-lined baking sheet -3. Roast, shaking the pan halfway through -4. They're done when tender and lightly caramelized +**Tip:** Avoid oiling before roasting—it makes peeling harder. -Tip: For even cooking, ensure carrots are similar in size +--- -## Broccoli -Temperature: 425°F (220°C) -Time: 20-25 minutes +## **Baby Carrots** +**Temperature:** 425°F (220°C) +**Time:** 20–25 minutes -1. Cut into evenly sized florets -2. Toss with olive oil, salt, and pepper -3. Spread on parchment-lined baking sheet, some flat sides touching the pan -4. Roast, flipping halfway through -5. Done when edges are crispy and slightly charred +### **Preparation** +1. Toss with olive oil, salt, and pepper. +2. Spread in a single layer on a parchment-lined sheet. -Tip: Don't overcrowd the pan; use two if necessary for crispier results +### **Roasting** +- Roast, shaking the pan halfway. +- Done when tender and lightly caramelized. -## Garlic -Temperature: 400°F (200°C) -Time: 40-60 minutes +**Tip:** For even cooking, ensure carrots are similar in size. -1. Cut off the top 1/4 of the garlic bulb to expose cloves -2. Drizzle with olive oil -3. Wrap tightly in foil -4. Roast until cloves are soft and golden -5. Let cool before squeezing out roasted cloves +--- -Tip: Roast multiple heads at once for efficiency +## **Broccoli** +**Temperature:** 425°F (220°C) +**Time:** 20–25 minutes -## Yellow Onions -Temperature: 400°F (200°C) -Time: 30-40 minutes +### **Preparation** +1. Cut into evenly sized florets. +2. Toss with olive oil, salt, and pepper. -1. Peel and cut into wedges -2. Toss with olive oil, salt, and pepper -3. Spread on parchment-lined baking sheet -4. Roast, stirring once halfway through -5. Done when edges are caramelized and centers are tender +### **Roasting** +- Spread on a parchment-lined sheet with some flat sides touching the pan. +- Roast, flipping halfway, until edges are crispy and slightly charred. -Tip: For sweeter results, roast at a lower temperature (375°F) for longer (up to 1 hour) +**Tip:** Don’t overcrowd—use two pans for crispier results. -## Tomatoes -Temperature: 400°F (200°C) -Time: 20-30 minutes +--- -1. Cut tomatoes in half (cherry) or quarters (larger ones) -2. Toss gently with olive oil, salt, and pepper -3. Place on parchment-lined baking sheet, cut side up -4. Roast until they start to caramelize and shrink slightly +## **Garlic** +**Temperature:** 400°F (200°C) +**Time:** 40–60 minutes -Tip: For intensified flavor, roast at 300°F for 2-3 hours (for cherry tomatoes) +### **Preparation** +1. Cut off the top ¼ of the bulb to expose cloves. +2. Drizzle with olive oil and wrap tightly in foil. -Storage: All roasted vegetables can be stored in airtight containers in the refrigerator for 3-5 days. \ No newline at end of file +### **Roasting** +- Roast until cloves are soft and golden. +- Let cool before squeezing out cloves. + +**Tip:** Roast multiple heads at once for efficiency. + +--- + +## **Yellow Onions** +**Temperature:** 400°F (200°C) +**Time:** 30–40 minutes + +### **Preparation** +1. Peel and cut into wedges. +2. Toss with olive oil, salt, and pepper. + +### **Roasting** +- Roast, stirring halfway, until caramelized and tender. + +**Tip:** For sweeter results, roast at 375°F for up to 1 hour. + +--- + +## **Tomatoes** +**Temperature:** 400°F (200°C) +**Time:** 20–30 minutes + +### **Preparation** +1. Cut in half (cherry) or quarters (larger tomatoes). +2. Toss gently with olive oil, salt, and pepper. + +### **Roasting** +- Place cut-side up on a parchment-lined sheet. +- Roast until caramelized and slightly shriveled. + +**Tip:** For intense flavor, roast cherry tomatoes at 300°F for 2–3 hours. + +--- + +## **Brussels Sprouts** +**Temperature:** 425°F (220°C) +**Time:** 25–30 minutes + +### **Preparation** +1. Trim ends and halve (or leave whole if small). +2. Toss with olive oil, salt, and pepper. + +### **Roasting** +- Spread cut-side down on a parchment-lined sheet. +- Roast until crispy outside and tender inside. + +**Tip:** Drizzle with balsamic glaze in the last 5 minutes. + +--- + +## **Sweet Potatoes** +**Temperature:** 400°F (200°C) +**Time:** 25–35 minutes + +### **Preparation** +1. Peel (optional) and cut into 1-inch cubes. +2. Toss with olive oil, salt, pepper, and paprika (optional). + +### **Roasting** +- Spread in a single layer, turning halfway. +- Done when caramelized and fork-tender. + +**Tip:** Soak in cold water for 30 minutes before roasting for crispiness. + +--- + +## **Zucchini / Summer Squash** +**Temperature:** 425°F (220°C) +**Time:** 15–20 minutes + +### **Preparation** +1. Slice into ½-inch rounds or spears. +2. Toss with olive oil, salt, and garlic powder. + +### **Roasting** +- Roast until golden and slightly shriveled. + +**Tip:** Avoid overcooking—they can turn mushy. + +--- + +## **Cauliflower** +**Temperature:** 425°F (220°C) +**Time:** 25–30 minutes + +### **Preparation** +1. Cut into even-sized florets. +2. Toss with olive oil, salt, turmeric, and cumin. + +### **Roasting** +- Roast until edges are browned and crispy. + +**Tip:** Sprinkle with Parmesan in the last 5 minutes. + +--- + +## **Beets** +**Temperature:** 375°F (190°C) +**Time:** 45–60 minutes + +### **Preparation** +1. Scrub and trim tops (no need to peel). +2. Wrap individually in foil with a drizzle of oil. + +### **Roasting** +- Roast until fork-tender. +- Rub off skins with a paper towel after cooling. + +**Tip:** Wear gloves to avoid staining hands. + +--- + +### **Seasoning Pairings** +- **Potatoes:** Rosemary + garlic +- **Carrots:** Cumin + honey +- **Cauliflower:** Curry powder + paprika +- **Brussels Sprouts:** Balsamic + bacon \ No newline at end of file