Mistakes to Avoid When Cooking Vegetables

You're peeling them

However, there is no compelling reason to peel vegetables. In fact, peeling them removes many healthful antioxidants and fiber from your food, as well as some fantastic texture.

You're roasting at too low a temp

However, there is no compelling reason to peel vegetables. In fact, peeling them removes many healthful antioxidants and fiber from your food, as well as some fantastic texture.

You're using the wrong pan

Still more. When roasting vegetables, don't just focus on oven temperature. The right pan is necessary. Just a baking sheet.

You're crowding the pan

Avoid crowding the pan to avoid sogginess. You'll steam, not roast, if you put too many vegetables on one baking sheet.

You're not "hard roasting" them

Hard roasting involves turning vegetables doused in oil and salt on a baking sheet at 450 degrees to guarantee even caramelization.

You're not cutting them the same size

Make sure you cut everything evenly so half your roasted veggies don't burn. Carrots, potatoes, and turnips should be 1–2 inches cubed.

You're not seasoning them properly​

Salt roasted vegetables before or after roasting. Waiters claim salt takes moisture out and creates steam while roasting.

You're not maximizing the surface area

To maximize pan surface area, chop items into longer pieces rather than cubing. For example, carrots and potatoes are more likely to touch the pan when halved.

You're not oiling the grill grates

Grilling veggies is easy and tasty. Add them to your steak and you'll have dinner in minutes with no dishes to clean.

You're using fresh instead of frozen

We avoid frozen vegetables since we've been told fresh is superior. Sometimes they're better.

You're boiling instead of steaming

Boiling vegetables hurts them. Boiling veggies removes nutrition and texture, making them mushy.

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