How To Roast Vegetables

11/04/2011 11:08 am ET | Updated Aug 31, 2012

For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. In this video series, experienced chefs and educators show you how to tackle essential cooking techniques.

Watch this video to learn how to get golden brown roasted root vegetables in the oven.

Video Transcript

I'm Chef John Reilly from the Culinary Institute of America, and I'm going to show you this kitchen basic: how to roast vegetables.

This is a wonderful cooking technique. It's simple, it's easy, and it provides great flavor.

What we have here are carrots, parsnips, some turnips and some celery knob, or celery root. We simply lay out our vegetables. As you can see it's almost a 50-50 ratio of empty pan to vegetable. The pan we've chosen doesn't have high sides; it's very shallow. This will allow a lot of dry air to hit the vegetables, and help concentrate the flavors, so it will allow that caramelization to achieve. I don't want to have any parchment paper or aluminum foil over the top; I want my vegetables to have direct contact with the metal. That'll give us a great amount of caramelization.

We'll simply drizzle a little olive oil over the top, add some salt and some pepper, and toss the vegetables around. You want to try to coat the vegetables as evenly as possible. It just takes a few moments; make sure you re-season them after tossing, and once we're done lay them out and give them a good shake.

We want to make sure our oven is preset somewhere around 350 to 375 degrees. It even works better if you have a convection oven; you get that fan to circulate the air around. Normal cooking time is about twenty minutes. You'll want to start stirring probably at about the seven- or eight-minute mark, so the caramelization starts to develop evenly on our vegetables. Now we're ready for the oven.

After about twenty minutes, our vegetables are ready. They're nicely roasted. We can see how they're spread out; they've shrunk down a little bit, they've concentrated their flavors, we have a beautiful light caramelization to our vegetables, and they're completely tender. Now we're ready to enjoy our roasted root vegetables.

Suggest a correction