Mr. Food Test Kitchen: Howard Takes Questions
By: Jayne Ann Bugda
Updated: January 25, 2013
All of us in the Test Kitchen love answering your questions so keep them coming. And today, Lexi, the editor of Mrfood.com is going to share a question from one of our readers.
Lexi: Hi Howard, this is the best part of my job: helping people have fun in the kitchen. Sharon wrote: "I love all kinds of veggies, but my husband says he'll only eat them if they're steamed. I've heard about roasting veggies, but never tried it. Do you have any tips?"
Howard: Thanks Lexi. And great question, Sharon. You know, we do have some tips for you. Actually, roasting vegetables is a great idea because it sort of brings out their natural sweetness. All we need to do is chunk up some veggies, you know, like carrots, parsnips, cauliflower, eggplant is great, sweet onions and, of course, peppers. Almost any combo is good. And then all we do is toss 'em with a little olive oil with a few seasonings. Keep it simple: a little salt 'n' pepper, maybe a touch of onion or garlic powder. That's it. Don't overdo it-'cause we want to taste the veggies, not disguise 'em. Onto a baking pan they go, in a single layer, so we're not crowding them. That way they'll roast, instead of steam. And the oven should be really hot... like 425 degrees hot. This way they'll get tender and still crisp up. And when we serve these change-of-pace roasted veggies with their crispy edges and their rich nutty sweetness, you'll never want to cook 'em any other way- so grab the recipe for our "Roasted Country Vegetables" online. It's waiting to elevate your veggies from ordinary to extraordinary. So thank you ... and keep all those website and Facebook questions coming. It's the reason we do what we do to carry on the Mr. Food legacy.
http://www.mrfood.com
Lexi: Hi Howard, this is the best part of my job: helping people have fun in the kitchen. Sharon wrote: "I love all kinds of veggies, but my husband says he'll only eat them if they're steamed. I've heard about roasting veggies, but never tried it. Do you have any tips?"
Howard: Thanks Lexi. And great question, Sharon. You know, we do have some tips for you. Actually, roasting vegetables is a great idea because it sort of brings out their natural sweetness. All we need to do is chunk up some veggies, you know, like carrots, parsnips, cauliflower, eggplant is great, sweet onions and, of course, peppers. Almost any combo is good. And then all we do is toss 'em with a little olive oil with a few seasonings. Keep it simple: a little salt 'n' pepper, maybe a touch of onion or garlic powder. That's it. Don't overdo it-'cause we want to taste the veggies, not disguise 'em. Onto a baking pan they go, in a single layer, so we're not crowding them. That way they'll roast, instead of steam. And the oven should be really hot... like 425 degrees hot. This way they'll get tender and still crisp up. And when we serve these change-of-pace roasted veggies with their crispy edges and their rich nutty sweetness, you'll never want to cook 'em any other way- so grab the recipe for our "Roasted Country Vegetables" online. It's waiting to elevate your veggies from ordinary to extraordinary. So thank you ... and keep all those website and Facebook questions coming. It's the reason we do what we do to carry on the Mr. Food legacy.
http://www.mrfood.com
