TCM Cooks: Our Ultimate Guide To Perfectly Roasted Vegetables

Roast all the things! It takes a staunch carnivore to resist fall's caramelized rainbow of roasted veggies this time of year. We're breaking down the simple secrets to making them perfectly, Thanksgiving and beyond. Read through our general tips, then find your fave veggie and dial in deep. We're feeling ultra-prepared for the big feast...

What to Roast: Some veggies were just made to be roasted - think hearty fall and winter vegetables like onions, potatoes, carrots, beets, winter squash and mushrooms. Most summer vegetables and more delicate greens are better sautéed or left fresh. chop chop: Make sure to cut veggies into evenly sized pieces, about 2-2 1/2 inches, to ensure they cook evenly. We all love those extra crispy pieces, but there is a fine line between crispy and completely charred. grease up: Make sure to coat your veggies with oil or butter, but don't be too heavy handed. Your vegetables should glisten, but not be so oily that they are dripping in fat; we want to showcase the vegetable itself. Root vegetables tend to need a little less love with the oil than spongier vegetables such as mushrooms. Really get in there with your hands and toss them so they are evenly coated. Don’t Crowd: Your pan should be big enough to accommodate all vegetables so they don’t clump together and cook evenly. Using a curved pan will distribute heat unevenly. If you are set on using a particular dish that doesn't fit the bill, simply save it to use as the the serving bowl. Hot, hot, Hot: Don’t think that simply turning up the temperature will produce a faster cooking time. You don’t want mushy veggies. The goal is to allow them to cook evenly and create a nice caramelized glaze. Aim for a temperature of about 400-450 degrees Fahrenheit for the perfect roast. Spice is nice: Seasoning is key when it comes to the perfect vegetables! When seasoning, sea salt and pepper will be your best friends, but don’t skimp on those aromatic herbs either. If you have access to fresh herbs, go for it - these will bring more flavor than dried. Some of our favorites are sage, thyme, and rosemary, but we also like to add a bit of surprise by using something extra special like a touch of turmeric or cardamon to really elevate the dish.

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