4 cooking tips to make Perfect Roasted Vegetables

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Come join me as we walk through 4 tips to make more delicious and flavorful roasted vegetables. Roasted vegetables are one of my favorite dishes to make due to their simple preparation, clean up and unparalleled complex flavors!

FULL RECIPE BELOW

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█ Smoked Paprika Roasted Vegetables Recipe █

Ingredients:
• 1 Russet Potato
• 1 Medium Yellow Onion
• 2 Carrots, skinned
• 1 TBSP Duck Fat (substitutes olive or peanut oil)
• Salt to taste (A healthy couple pinches)
• Pepper to taste (A healthy grind)
• 2 TSP Smoked Paprika
• 1 TBSP cilantro, minced
• 1 TBSP lemon juice

Method:

1. Preheat the oven to 400 degrees Fahrenheit

2. Cut the potato, onion, and carrots into even cubes. In a mixing bowl, combine the vegetables, duck fat, and spices until they are well coated in fat. If needed, add more oil to completely coat.

3. Turn the mixed vegetables onto a baking sheet. Completely space out the vegetables to avoid touching. This will allow the steam to escape and browning to occur.

4. Put the vegetables in the oven and roast for 20-25 minutes total, stirring them 3 times over the course of roasting (every 5-10 minutes).

5. While the vegetables are roasting, mix the lime juice and cilantro.

6. Pull the roasted vegetables out of the oven and transfer to your mixing bowl from earlier.

7. Add a spoonful of the lemon juice and cilantro mixture. Stir to combine and serve immediately.

ENJOY!
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Music:
Smokin' in Seattle by Crazy Jazz

[MOI]

Also if you have veggies that are starting to go bad just roast them really well and then blend them up into a soup it’s delicious and a good way to use them all up! 🥕 🧅 🍆 🥔

[EthanChlebowski]

Hey everyone, hope you enjoyed the video!

Let me know what cooking tips video you all want to see next!🤘

[TheJazzysgal]

I love how you introduce your lesson! Great teacher!

[jessiceeoriginal]

I am trying to lose weight and this looks to be a good healthy alternative than my usual food. Looks really good too.

[whutevausai]

I don't know why I though before that oven + veggies = pain in the rear. This is my favourite recipe now -- so simple, a plate full of goodness in 35 minutes of effort! Thank you so much. I also add cloves of garlic to the roast cuz roasted garlic is heavenly.

[BettinaCalmon]

Hey, can you talk about oven temperature or it doesn’t matter?

[petesahli]

Did this and added them to my beef stew!!! Absolutely the best flavor !!

[senoralecthompson]

Very informative, focused on the food (not the host) good information. I like this video. I love learning things. Checking out the rest of yours/

[SaucyOperator]

Lemon and cilantro on tonight's roasted veggies 100% love that idea.

[joanhopper]

These were GREAT !!! It's going to be part of More of our Dinners from now on. Thank You 🥰

[Torstrum]

I had to cook a little longer not sure what i did but it came out great!

[kathrynmcmorrow]

Watched your video and generously seasoned my basic veggie medley likewise with the key ingredients of freshly ground black pepper, Himalayan pink salt, and smoked paprika! Then and only then I liberally doused on some mustard oil (has a wonderful flavor that paired most excellently with the other seasonings; it is definitely worth trying if you love gustatory excitement) and I didn't even need to add the acidic juice at the finish! Mustard oil has a super high smoke point and the veggies got nicely carmelized in 40 minutes and nothing on the roasting pan stuck. I only used green beans, carrots, celery and a variety of light green squash. I cut the squash, green beans and celery in larger segments than the carrots (organic & unpeeled) so all would cook tender. The result: indeed repeatable!

[isaz]

I steam my vegetables ¾ way through then use some good fat to roast them until browned. Saves energy too and warm months it doesn't overheat my kitchen as much

[etherdog]

When you said "duck fat" I knew you were a serious cook!

[jhgfdsertuiokjhg]

Thank you for the video. The tip on similar vegetables was great thank you.

[dennisthomas]

I'm enjoying your presentation , thanks 👍

[trublgrl]

I'm going to give a shout out to good ol' Chicken Fat. I don't know about you, but I've never roasted a duck, I don't have that magic fat, and I'm not spending $15 on a small jar of it. I used to pay extra for skinless chicken, or buy it skin-on and throw the skin away, but now, I will buy, say, a family pack of thighs, and reserve the skin and any fatty deposits I trim off. Then, cut the skins into moderate size pieces, like two-inch wide strips, and just drop them in a pot on the stove on low heat. This is going to take a while, but you really don't have to do anything but occasionally stir it. The fat will render out, slowly, over the course of thirty minutes or more, depending on your pot and heat. You can kind of let it be for a while, but when you see all the water start to evaporate, stay close, because once it's all gone, it can burn. Then just let it partially cool, strain it into a jar, and use it to cook with! I think it tastes really good, it's a natural saturated, healthy fat, and you didn't really pay anything for it. A little dollop in soup or broth, as fat for your morning eggs, any place you might use ghee, or butter, or oil, you can add flavor with chicken fat.
If you do it low and slow, you can even eat the chicken skins like a cracklin'.

[Rarjona]

I’m doing this today.. some types of veggies for thanksgiving. ❤️

[stevengordon]

we are a meat and two veg family. Not the worst diet. We struggle to reduce the heat from the oven in the kitchen during the summer. Salads are not what we eat, but low heat meals would help.

[highaerials]

Those look amazing! Do you have other groupings of vegetables you would recommend? I love broccoli and would love to get that in while I try to lose weight.