Eat Your Vegetables: Essentials for Roasting Veggies From CHEFS Catalog

1. Eat Your Vegetables: Essentials for Roasting Veggies From CHEFS Catalog “Eat your vegetables.” It’s a dreaded phrase many children hear, and that can easily carry into adulthood. What if vegetables could be flavorful, healthy, and best of all, easy to prepare? Fortunately, CHEFS Catalog has all of the essentials you’ll need to make vegetables any kid or adult will savor. Why Should You Roast Vegetables? Roasted vegetables, first and foremost, are flavorful. A seasoning of salt, pepper, and olive oil is not only simple to prepare, but can completely transform a vegetable. Bland cauliflower pops after seasoning and roasting, making the kid-hated vegetable a sudden favorite. The delicious secret is in the Maillard reaction, which happens when a vegetable browns. It also adds crunch, giving a new texture. Caramelization also occurs, adding even more flavor. As a bonus, roasting helps keep nutrients in, making roasting a healthy option for dinner. The best vegetables to roast are root vegetables such as potatoes, onions, cauliflower, and carrots. Some green vegetables like broccoli and asparagus are harder to roast.

2. Slicing and Dicing When roasting vegetables, keep the vegetable slices uniform. This way, they cook evenly, rather than the smaller cuts cooking too quickly and coming out burned and blackened while the larger pieces have not browned at all. Keep slices between 1 and 2 inches. Chef knives, such as the Zwilling J.A. Henckels 8-inch Chef’s Knife, will do the job admirably. Are you looking for a more specialized knife to improve your technique? Consider using a santoku knife, such as the Wusthof Classic 8-inch Hollow-Edge Santoku Knife, meant for chopping, slicing, and mincing—perfect for cutting vegetables. Choosing the Right Bakeware The key to proper roasting is selecting the right bakeware for the job. A high-walled pan can keep steam in, resulting in mushy vegetables. Instead, use a rimmed half sheet pan, such as the Nordic Ware Naturals Half Sheet with Non Stick Grid. These are roughly 18 inches by 13 inches. Rolled-edge rims won’t warp like flat-edged rims, and a thicker layer of aluminum can also help resist warping. The rim itself will help keep the vegetables in the pan. Non-rimmed pans will often expand in the heat of the oven, warping the metal. The key is using a pan that is big enough. The vegetables need to be in a single layer and spread out evenly, not too close together. Otherwise, much like having a rim, neighboring vegetables will be mushy instead of caramelized. Throw the pan in the oven between 400 and 450 degrees Fahrenheit and flip vegetables at least once to ensure even browning. Wait until the veggies are golden brown and then enjoy your roasted vegetables! Ready to start roasting veggies? Get all of the high-quality kitchenware you’ll need at https://www.chefscatalog.com