How to Season Vegetables for a Roast

Step-by-Step Guide

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   Step 1: Wash the vegetables with cold water.

   Leave on the skins of the root vegetables where possible (for example, carrots, potatoes); doing so will retain some vitamins and add to the flavor of the dish.
   
   For other vegetables like onions and garlic, it is best to remove the peel. , Leave whole the smaller vegetables like garlic cloves and baby beets or carrots.
   
   Cut the vegetables to a similar size, as this will help them cook at approximately the same rate. ,,,,,
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   Step 2: Scrub and peel the vegetables thoroughly.

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   Step 3: Place the vegetables on a cutting board and cut all large vegetables into bite-size pieces.

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   Step 4: Heat 2 tablespoons (30ml) of cooking oil on medium in a large frying pan.

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   Step 5: Add the firm vegetables

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   Step 6: such as carrots and potatoes

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   Step 7: to the pan

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   Step 8: sprinkle them with salt and pepper and sauté them for about 10 minutes or until they are crisp-tender.

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   Step 9: Remove the firm sautéed vegetables form the pan and toss them into the roasting dish.

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    Step 10: Sauté the remaining

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    Step 11: softer vegetables

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    Step 12: such as squash and onions

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    Step 13: for about 5 minutes

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    Step 14: or until crisp-tender.

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    Step 15: Toss the rest of the vegetables into the roasting dish in preparation for roasting.

Detailed Guide

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