4 cooking tips to make Perfect Roasted Vegetables
4 cooking tips to make Perfect Roasted Vegetables
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Come join me as we walk through 4 tips to make more delicious and flavorful roasted vegetables. Roasted vegetables are one of my favorite dishes to make due to their simple preparation, clean up and unparalleled complex flavors!
FULL RECIPE BELOW
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█ Smoked Paprika Roasted Vegetables Recipe █
Ingredients:
• 1 Russet Potato
• 1 Medium Yellow Onion
• 2 Carrots, skinned
• 1 TBSP Duck Fat (substitutes olive or peanut oil)
• Salt to taste (A healthy couple pinches)
• Pepper to taste (A healthy grind)
• 2 TSP Smoked Paprika
• 1 TBSP cilantro, minced
• 1 TBSP lemon juice
Method:
1. Preheat the oven to 400 degrees Fahrenheit
2. Cut the potato, onion, and carrots into even cubes. In a mixing bowl, combine the vegetables, duck fat, and spices until they are well coated in fat. If needed, add more oil to completely coat.
3. Turn the mixed vegetables onto a baking sheet. Completely space out the vegetables to avoid touching. This will allow the steam to escape and browning to occur.
4. Put the vegetables in the oven and roast for 20-25 minutes total, stirring them 3 times over the course of roasting (every 5-10 minutes).
5. While the vegetables are roasting, mix the lime juice and cilantro.
6. Pull the roasted vegetables out of the oven and transfer to your mixing bowl from earlier.
7. Add a spoonful of the lemon juice and cilantro mixture. Stir to combine and serve immediately.
ENJOY!
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Music:
Smokin’ in Seattle by Crazy Jazz
Soundcloud: https://soundcloud.com/eddyfradet/smokin-in-seattle #homecooking #f52grams
I hate to contradict such a talented young chef, but I can’t afford to roast veggies in duck fat. HOWEVER, roasting vegetables in rendered bacon or ham grease is pretty darn tasty!
I don’t know why I though before that oven + veggies = pain in the rear. This is my favourite recipe now — so simple, a plate full of goodness in 35 minutes of effort! Thank you so much. I also add cloves of garlic to the roast cuz roasted garlic is heavenly.
SORRY BUT – I am a vegetarian and when you said Duck FAT. You lost a potential subscriber and watcher.
I love how you introduce your lesson! Great teacher!
Can I roast two trays at once if I place on different racks and use convection roast
I’m going to give a shout out to good ol’ Chicken Fat. I don’t know about you, but I’ve never roasted a duck, I don’t have that magic fat, and I’m not spending $15 on a small jar of it. I used to pay extra for skinless chicken, or buy it skin-on and throw the skin away, but now, I will buy, say, a family pack of thighs, and reserve the skin and any fatty deposits I trim off. Then, cut the skins into moderate size pieces, like two-inch wide strips, and just drop them in a pot on the stove on low heat. This is going to take a while, but you really don’t have to do anything but occasionally stir it. The fat will render out, slowly, over the course of thirty minutes or more, depending on your pot and heat. You can kind of let it be for a while, but when you see all the water start to evaporate, stay close, because once it’s all gone, it can burn. Then just let it partially cool, strain it into a jar, and use it to cook with! I think it tastes really good, it’s a natural saturated, healthy fat, and you didn’t really pay anything for it. A little dollop in soup or broth, as fat for your morning eggs, any place you might use ghee, or butter, or oil, you can add flavor with chicken fat.
If you do it low and slow, you can even eat the chicken skins like a cracklin’.
Excited to try your recipe. I was wondering if you would add the link to the pan you used to roast the veggies in? When I clicked on it it took me to a sauce pan.
I’m enjoying your presentation , thanks 👍
No disgusting onions please. Yucky
Really…..duck fat? Disgusting!
Great tips! Thanks for sharing.
Heads up, this doesn’t scale up well. Tripled the serving size and, even after keeping it in the oven for ten extra minutes + broiling for 10, it turned out really bad.
Thank you
Where do I get duck fat?
I’m currently on a diet , so any way I can impart flavor inorder to keep fat content low but impart flavor is appreciated
Hey Ethan, I’m too lazy to parboil. Can i microwave instead?
Chlebowski? Chléb is bread.
where is the step by step description you mentioned?
The vegetables are cut way to small.
I had to cook a little longer not sure what i did but it came out great!
Prince harry is that you
can you roasr cabbage???
I really don’t get why animal fat drenched on your veggies is good, that part kinda made me queasy. Although the other ideas are amazing
thanks for the video, much appreciated
I agree on everything in this video except for the duck fat. My dad just got diabetes and is obese. There’s so much obesity in the US right now. Can we not promote unhealthy things? I’m also sick of the street food channels with endless greasy food.
Oh please !
On veg …..duck fat no way !
Lemon and cilantro on tonight’s roasted veggies 100% love that idea.
I use way less than 3 T of oil for a large pan of vegetables. Extra oil is unnecessary, especially if you are eating them with sauce.
Harissa is so overused. For people who lack taste buds.
Squash and zucchini good to use with carrots and potatoes ???
is this good for you?
duck fat 🤯🤯🤯
I like the sweetness and I can’t stand ketchup so why would I add lemon juice???
These were GREAT !!! It’s going to be part of More of our Dinners from now on. Thank You 🥰
It would be appreciated if you added metric measurements with the imperial ones.
What? Timing, settings?
How long in oben?
Cool citric tip!
Your recipe doesn’t indicate how many servings it makes. That seems like fundamental information.
I keep going back and back for temperature and time and keep missing them ?? 🤔
Nonce
Great tips thank you
Not me makin the first mistake listed
Your fridge freezer is off the level. Better get it fixed before the doors are damaged.
such a dude to mix with his finger 🙂 . I know…I know his hands were clean. Will def try the lemon after. That makes perfect sense. TY. looks good
I am bringing to the church pot luck.
Its 3am here in the uk, I’ve been up after work chopping and prepping for tomorrow. Then I think "oh what temperature?" So I read a guide and it suggests 400 degrees. I was thinking my Oven only goes to 200, do I need Smaug? And I realise the guide’s in Fahrenheit. Not Celcius… Dumbass
cerebral! all content. top shelf.
IT’S LIKE A SCIENCE LESSON, BORING.
Probably not going to react to this comment as the video is already a bit older, but here goes… Could i replace the duck fat with guanciale fat? I noticed so much oil coming off from just baking the guanciale. Would it have a similar effect?
Very informative, focused on the food (not the host) good information. I like this video. I love learning things. Checking out the rest of yours/