When it comes to roasting, meaty dishes usually steal the show. Almost all of us have enjoyed a hot-out-of-the-oven Thanksgiving turkey, juicy prime rib or flavorful and flaky salmon fillet.
But roasting needn’t be relegated to meat, poultry and fish. The same properties of roasting that impart so much flavor to those protein-rich dishes work wonders for vegetables, too.
The easiest way to roast is in an oven, which uses hot air as the main vehicle to cook food. (You could also call this “baking,” though that term is often used in reference to breads, pastries and meat without bones. For our purpose here, either word is safe, but “roasting” sounds more appetizing, no?) Roasting yields vegetables that are firm yet not hard, browned and visually interesting, and that taste so much more potent than when steamed or simmered.
When you roast, you actually concentrate flavors inward, vs. leeching them out. For example, when you simmer meat or vegetables in water, many of the flavors and nutrients go into that water. That’s great if you’re making broth or stock, but it’s wasted if you don’t use the liquid.