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I'm trying to eat healthier because I want to get rid of ten pounds and I started meal prepping bc I found videos on youtube. I keep trying to roast my veggies in the oven but they never turn out like they do in the videos I watch!
I normally put my veggies (like brocolli) in my pan and I add in some olive oil and seasonings. I mix it up then put it in the oven. I don't know if I'm overcooking it or what, but when they come out they have always shrunk and are too crunchy.. am I overcooking it? Is there a trick to this? I'd love some help Thank you!
You might try par boiling it first or maybe adding some moisture to the roasting pan. 375 or 400 degrees until it gets to the texture you like. Good luck.
Well, it's going to vary by vegetable, but you could try putting some foil to cover and retain some moisture.
I don't ever roast broccoli - it seems like kind of a dry vegetable, I always steam it. On the other hand, tomatoes, squash, bell peppers, onions, potatoes all roast really well. (Having said that about covering with foil, I don't cover any of those with foil, and they come out tender but not dry like you're reporting.)
I normally put my veggies (like brocolli) in my pan and I add in some olive oil and seasonings.
but when they come out they have always shrunk and are too crunchy..
Steam brocolli and similar ... roast dense root veggies.
Roasted broccoli is great but it will shrink and the tips should get crispy. I toss mine with olive oil, put a few tablespoons of water in the bottom of a sheet pan then put the broccoli on top and roast it at around 425, if it's drying out it may be too low of a temperature or in the oven too long.
But I doubt the butter and almonds are gonna help her lose weight.
OP I suspect you're using too much olive oil and/or roasting at too low a temperature.
Try buying one of those spayer things for oil. That will work fine and save calories. Roast at 425 degrees.
I like roasted cauliflower, Brussel sprouts, shallots and parsnips. Occasionally, I'll do broccoli but I absolutely agree with others - it's better steamed.
I'm sure carrots and zucchini would do well, but we're not fond of either,
I had a recent disaster experimenting with roasting sugar snap peas. Don't go there.
Roasted broccoli is best done in a quick, hot oven, 425 for about 20 minutes. Make sure to toss the florets halfway through so you get even color.
The crispy bits are the best part!
I've tried some "sheet pan supper" recipes in the past where you put everything in at the same time at the same heat. The results were unsatisfactory for just that reason--by the time the chicken is cooked through, the broccoli is charcoal.
I roast everything at 425 degrees and just keep an eye on it. Don't mix vegetables - do them individually.
I also liberally use olive oil - I tend to mix up olive oil and garlic and herbs and pour that over the veggies and mix them up in that.
It's all been coming out great.
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Thank you!
