Update food_related/roasting_vegetable.md

food_related/roasting_vegetable.md

@@ -1,79 +1,191 @@
-# Vegetable Roasting Guide
+# **Vegetable Roasting Guide**
 
-## General Tips:
+## **General Tips**
-- Always preheat the oven before preparing vegetables
+- Always preheat the oven before preparing vegetables.  
-- Use parchment paper for easy cleanup and to prevent sticking
+- Use parchment paper for easy cleanup and to prevent sticking.  
-- Wash and dry vegetables thoroughly before roasting
+- Wash and dry vegetables thoroughly before roasting.  
-- Allow space between vegetables on the baking sheet to promote even cooking
+- 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
+## **Bell Peppers**  
-2. Place cut-side down on parchment-lined baking sheet
+**Temperature:** 450°F (230°C)  
-3. Roast until skin is charred and blistered
+**Time:** 20–25 minutes  
-4. Transfer to a bowl, cover with plastic wrap for 10-15 minutes
-5. Peel off skin and slice as desired
 
-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
+### **Roasting**  
-Temperature: 425°F (220°C)
+- Roast until skin is charred and blistered.  
-Time: 20-25 minutes
+- 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
+**Tip:** Avoid oiling before roasting—it makes peeling harder.  
-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: For even cooking, ensure carrots are similar in size
+---
 
-## Broccoli
+## **Baby Carrots**  
-Temperature: 425°F (220°C)
+**Temperature:** 425°F (220°C)  
-Time: 20-25 minutes
+**Time:** 20–25 minutes  
 
-1. Cut into evenly sized florets
+### **Preparation**  
-2. Toss with olive oil, salt, and pepper
+1. Toss with olive oil, salt, and pepper.  
-3. Spread on parchment-lined baking sheet, some flat sides touching the pan
+2. Spread in a single layer on a parchment-lined sheet.  
-4. Roast, flipping halfway through
-5. Done when edges are crispy and slightly charred
 
-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
+**Tip:** For even cooking, ensure carrots are similar in size.  
-Temperature: 400°F (200°C)
-Time: 40-60 minutes
 
-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
+### **Preparation**  
-Temperature: 400°F (200°C)
+1. Cut into evenly sized florets.  
-Time: 30-40 minutes
+2. Toss with olive oil, salt, and pepper.  
 
-1. Peel and cut into wedges
+### **Roasting**  
-2. Toss with olive oil, salt, and pepper
+- Spread on a parchment-lined sheet with some flat sides touching the pan.  
-3. Spread on parchment-lined baking sheet
+- Roast, flipping halfway, until edges are crispy and slightly charred.  
-4. Roast, stirring once halfway through
-5. Done when edges are caramelized and centers are tender
 
-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)
+## **Garlic**  
-2. Toss gently with olive oil, salt, and pepper
+**Temperature:** 400°F (200°C)  
-3. Place on parchment-lined baking sheet, cut side up
+**Time:** 40–60 minutes  
-4. Roast until they start to caramelize and shrink slightly
 
-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.
+### **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