Roasting vegetables, needs some tips, or suggestions.

[LovesTimone]

For Thanksgiving, I have got my menu all planned out. So the 3 veggie sides, are going to be (1)Pole Bean with bacon, onion and mushrooms, (2) Veggie pot pie casserole with includes broccoli, cauliflower, corn, garden peas, and sliced carrots. (3) Roasted carrots (multi-colored), red or fingerling potatoes, purple onions, and Brussels Sprouts with a honey balsamic glaze ( if I can find decent looking brussels sprouts) - We are having homemade mashed potatoes, but we have some guest that are Lactose intolerant so this way everyone can enjoy the veggies.

So my problem with the roasting, is that if I start all the veggie at the same time, that some get done before others looking at the red potatoes, then they over cook.

Suggestions please... Thanks as always...

 

[_19disnA]

I typically stagger the start times so they all get done at the same time. Start the veggie that takes longest first.

 

[TwoMisfits]

Easiest way to stagger the roast is to keep each veg to its own side of the pan. So, roast the potatoes on their own 1/4 side 1st, and then pull out and add the next veg, and so on, until you have them all in and pulling at the full time...

 

[Searc]

You put them in the oven at different times so they all finish at the same time. Figure out when you want them all done, then work backwards. The veggie that takes the longest goes in first, set a timer until next one goes in and so on until they're all in the oven.

So say one veggie takes an hour, another takes half an hour and last one takes 20 minutes (all made up times). You put the one that takes an hour in first, set a timer for 30 minutes. When that timer goes off, put in the veggie that takes 30 minutes and set a timer for 10 minutes. When that timer goes off, put in the veggie that takes 20 minutes.

 

[LovesTimone]

Easiest way to stagger the roast is to keep each veg to its own side of the pan. So, roast the potatoes on their own 1/4 side 1st, and then pull out and add the next veg, and so on, until you have them all in and pulling at the full time...

OP here

I like this idea of the 1/4 pan side, this might work for me. I normally cut the Brussels Sprout in half which helps with the cooking time, so carrots at 45 mintues, then the brussels sprouts 30 minute mark, and the red or fingerling potatoes at the same 30 minute mark, then the red onion slice's at the 15 minute mark.. then pull them all out and put in a dish.

 

[aml3679]

To roast veggies, you need high heat, for example: If I am roasting carrotts, I roast on 450 for 45 minutes - I drizzle olive oil over them and salt. They come out perfect every time.

 

[unrequited23]

If you feel very adventurous you could make your mashed potatoes with chicken stock and a non-dairy spread. it seems to taste more potatoey and not feel as heavy in the tummy.

 

[serenitynow]

Roast veggies is something I always start the day before thanksgiving. I have more time to pay attention to the various cooking times. I start with the veggies that take longest to cook and take them out of the pan right before they are finish cooking, for me it’s usually potatoes. Remove potatoes from the pan and pour on cutting board to cool. Then I place the next longest to cook veggies on the same hot roasting pan, etc., etc. Once all your veg is almost cooked through and cool, put them in a covered bowl in the refrigerator until the next day.

Thanksgiving morning I get them out of the refrigerator and let them come to room temperature in the same bowl on the counter. Once the turkey is done and resting, I crank up the heat on the oven to 450, toss the precooked veggies with a little more olive oil and seasoning, pour the veggies flat on a cookies sheet and place in the oven for 10-15 minutes to, finish cooking and crisp up.

 

[LovesTimone]

Roast veggies is something I always start the day before thanksgiving. I have more time to pay attention to the various cooking times. I start with the veggies that take longest to cook and take them out of the pan right before they are finish cooking, for me it’s usually potatoes. Remove potatoes from the pan and pour on cutting board to cool. Then I place the next longest to cook veggies on the same hot roasting pan, etc., etc. Once all your veg is almost cooked through and cool, put them in a covered bowl in the refrigerator until the next day.

Thanksgiving morning I get them out of the refrigerator and let them come to room temperature in the same bowl on the counter. Once the turkey is done and resting, I crank up the heat on the oven to 450, toss the precooked veggies with a little more olive oil and seasoning, pour the veggies flat on a cookies sheet and place in the oven for 10-15 minutes to, finish cooking and crisp up.

OP here

Another great idea, I am starting cooking on Wednesday - I will be cooking the pole beans, and getting the veggie pot pie pulled together except for the crust, I wait till right before putting it in the oven to bake before adding the crust. So I could easily do this while I am working on the other items. Great suggestion... Thanks...

 

[serenitynow]

OP here

Another great idea, I am starting cooking on Wednesday - I will be cooking the pole beans, and getting the veggie pot pie pulled together except for the crust, I wait till right before putting it in the oven to bake before adding the crust. So I could easily do this while I am working on the other items. Great suggestion... Thanks...

I’m glad we could help! Happy Thanksgiving!