Fried vegetables are one of the simple joys in life. There is hardly any preparation, their unique flavors become sweet and concentrated, and they are rewarded with a symphony of textures – crispy, tough, juicy and fluffy. It is a great example of food that can actually be healthy And They taste delicious and you don’t have to be a trained cook to make them perfect. The key is: don’t complicate it. I have the greatest success with this simple treatment.
Two things signal roasted vegetables perfection: charred areas and folds. While this could possibly be descriptors for something “ugly”, they don’t be fooled. The well -used areas signal due to the delicious complexity of the taste Maillard reactionAnd the folds signal the vegetables in question, which was expanded with steam while cooking, and now has a soft interior and a crispy appearance.
All you need is high heat, a little oil and a generous scatter of salt. I usually collect a mixture of three to five different vegetables on a sheet metal pan, but instead you can only fry a single type of vegetables.
Cut off your vegetables and prepare them
If you use broccoli, maybe cut the flowers out of the wooden handle. If you have selected tomatoes or small pepper, maybe cut them off or leave them entirely. The most important thing is to keep the size consistent so that all parts cook at the same speed. I like to fry a big chunky vegetables, so I prepare it to be half rounds or hunts in centimeters.
Add fat and salt
Credit: Allie Chanthorn Reinmann
I put the entire vegetables into a large mixing bowl and drizzled around a tablespoon of neutral cooking oil over them (rapeseed or corn oil is ok). Place salt in the bowl for about half a teaspoon. Start with your hands to throw the vegetables and draw the lower ones up. Every time you draw, squeeze and rub the vegetarian pieces to ensure that everything is well covered in oil and salt.
Fry the vegetables
Credit: Allie Chanthorn Reinmann
Let the contents of the bowl fall on a baking sheet lined with film or unlimited baking sheet. The arrangement does not matter, but if I have vegetables with a skin, how halved potatoes or zucchini, I arrange them on the skin so that they stay less likely to stay on the pan.
Put the pan into a 400 ° F oven. Depending on the vegetables and its size, roast 10 to 40 minutes. For large cuts, root vegetables, mushrooms or pumpkin cook for the first 20 minutes. Then shake the pan, check the things and bake for another 10 to 20 minutes or until you are satisfied with the color.
The timing differs, but there is Wiggle room
If you play roasted vegetables, the training makes you perfect. Green beans may only last 12 minutes, while broccoli takes a little longer and even longer cauliflower. If in doubt, simply stay with it and are not afraid to check your status, especially with root vegetables. You can always cut a tester to make sure it has been through.
Let the vegetables cool out of the oven for five to 10 minutes. This gives them time to empty and output some steam, which contributes to the fact that all stuck is loosened from the pan. Arrange them on your plates and serve them.
If you wonder if it is possible Roast vegetables in an air roastPresent It isAnd you should. It is the same preparation method, but remember that you are limited by the size of your air fryer. You may have to work in batches if you cook for a large group.
