Turn Down Your Oven For Perfect Roasted Vegetables

Turn Down Your Oven For Perfect Roasted Vegetables

Tossing veggies with olive oil, salt and pepper then throwing them in a 200C oven is often the go-to way to roast them, but lowering the temperature results in perfectly roasted veggies you won’t be able to stop eating.

Image from katerha.

By roasting your vegetables at 120C, you can cook larger pieces (like whole carrots or half a head of cauliflower) more easily, and there’s no risk of burning the outside while undercooking the inside. Amiel Stanek, writing at Bon Appetit, explains what you get instead:

We mean dry roasting that veg with a little olive oil, a good sprinkle of salt, and a sprinkle of chile flakes for good measure — in a 250° [Fahrenheit] degree oven until the exterior gets all shrivel-y and the interior takes on a delicate, custard-like texture. This is less about adding brash browned notes than it is concentrating natural flavours, yielding vegetables that taste distinctly and deliciously of themselves.

Besides being incredibly tasty on their own, vegetables cooked this way are great for purees or soups since they add creaminess without a burnt flavour.

Stop Roasting Your Veg in a Screaming-Hot Oven [Bon Appetit]


  • How about including the cooking times? How hard is it?

    hole farmers’ market carrots cooked in this way take on a beautifully concentrated sweetness, and take anywhere between an hour and an hour and a half. A halved head of cauliflower might take up to two and a half hours to become tender, but the result—moist, rich, deeply satisfying—is worth the wait. Thick wedges of winter squash. Whole peeled beets. Peppery radishes. All rendered slowly, quietly irresistible, waiting for nothing more than a sprinkle of finishing salt and a drizzle of olive oil or melted butter.

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