Blanched and Roasted Veggies
We all want to eat more veggies, but they can be boring and bland. This technique can be used for almost any vegetable and will take your roasted veggies from boring to delicious.
What is blanching?
Blanching is a technique where you cook vegetables in boiling water for a few minutes. Then you take them out of the boiling water and place them in ice water (or ice bath.) If you are making veggie trays it helps the produce have a bright color.
I streamlined this and we skip the ice water, but quickly blanching the vegetables in salted boiling water before roasting improves the flavor and texture so much it is worth the extra step.
Will the vegetables bee too salty?
You can adjust the salt to your individual taste. Know that like cooking pasta, most of the salt will not go into the food, but if you skimp on the salt, you will notice it in the finished product. Pasta cooked without enough salt tastes bland and veggies cooked with the right amount of salt will sing!
The salted water penetrates the veggies as they quickly pre-cook in the boiling water and seasons them much deeper than simply sprinkling salt on top of them as they roast.
What about the oil?
I find you can use much less oil when you roast the veggies because you do not need it for flavor. The veggies are well-seasoned because of their trip in the salt water.
You can use any oil you prefer. I like avocado oil or bacon grease the best, but you can use olive oil, vegetable oil, or even ghee.
How do you finish the vegetables?
The veggies are great roasted on their own, but there are a few things you could add after cooking to take them to the next level. Some of the things I sprinkle on after they have roasted include:
Hot Pepper Flakes
Lemon Zest
Lemon Juice
Parmesan Cheese
Balsamic Vinegar
Blanched and Roasted Veggies
These are roasted veggies taken to the next level. The vegetables are briefly cooked in boiling salted water before roasting in the oven.
The brief cooking in salted water seasons the vegetables thoroughly and helps them stay bright and vibrant.
Ingredients
- 1 Pound of Broccoli or other favorite vegetable cut into serving-size pieces (see note for best veggies)
- 1 Tablespoon Avocado Oil (See note for substitutions.)
- 1 Quart boiling water
- 3 Tablespoons Coarse Sea Salt
Garnishes and Finishing Ingredients
- Zest of One Lemon
- Juice of One Lemon
- 1/2 teaspoon Hot Pepper Flakes
- 2 Tablespoons grated Parmesan Cheese
- 2 Tablespoons Balsamic Vinegar
Instructions
Preheat Oven to 450 degrees Fahrenheit.
Bring water to boil in a large saucepan.
Spread oil over a rimmed baking sheet.
Add Coarse Sea Salt to boiling water.
Place cut vegetables in boiling salted water and cook for 2-3 minutes.
Using tongs or a slotted spoon, remove vegetables from boiling water and place them on the oiled baking sheet. It is okay to have a few drops of water, but try to get as little water as possible on the baking sheet.
Roast veggies in the 450 degree oven for 10-15 minutes until they are starting to brown around the edges.
Remove roasted veggies from the oven and sprinkle with one or more of the finishes.
Notes
You can do this with almost any vegetable. You can use fresh or frozen. Veggies that work great include:
Broccoli
Cauliflower
Asparagus
Brussels Sprouts
Green Beans
Cabbage
You want the veggies cut into serving-size pieces. Whole asparagus spears, 3-4 inch pieces of broccoli or cauliflower, Brussels Sprouts that are cut in half all work well.
You can use any oil you like. I have used Avocado oil, olive oil, bacon grease and ghee. They all work well.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 73Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 3252mgCarbohydrates: 10gFiber: 4gSugar: 3gProtein: 3g
Nutrition information is provided as a courtesy and may not be completely accurate. Most of the salt will not end up on the vegetables so the sodium is much lower.
