Incredible roasted vegetable recipe | Jamie Oliver recipes (2024)

FAQs

How to cook roast vegetables in Jamie Oliver? ›

Gorgeous roast vegetables

Drizzle with the duck fat, pick over the rosemary leaves, season with salt and pepper, then toss to coat. Push the veg into a single layer, then cook at 220°C/425°F/gas 7 for around 40 minutes, or until golden, crispy and delicious, turning halfway through for even cooking.

Parboil potatoes, carrots, turnips and celeriac and the like because they are very dense. Don't parboil onions or other less dense roots. Parboil is faster and useful if you can't vary the heat of your oven e.g roasting a bird.

Sometimes I've burned vegetables when roasting them until they were tender. Blanching veggies before roasting them allows them to caramelize a bit without burning. So, try this — enjoy the bounty.

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior.

Alongside chasing turkey twizzlers out of school dinners, Jamie is famous for his Italian and American inspired dishes, but it's his classic, rustic and simple steak sarnie (from his Meals in 30 Minutes book). This steak sarnie recipe remains one of Jamie Oliver's most famous dishes.

Vegetables to Avoid Roasting

Green beans, broccoli, and other green-colored vegetables are not as well-suited for roasting because they tend to turn olive green.

For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F. Not only do they help food cook up with the crispiness you crave, but each one also imparts its own unique flavor that you just don't get from neutral oils like grapeseed or canola.

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender-crisp. Everything will be golden brown and delicious!

Because salt draws moisture out of the food, season veggies just before roasting. Place vegetables hot side down when applicable. Ideally, roast different vegetables separately since they all cook at different times.

There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

Should I oil vegetables before roasting? ›

If your vegetables still have some moisture after washing, be sure to pat them as dry as possible; the drier the vegetable, the better it will roast. Toss the vegetables with olive oil and season.

First, you can cut the raw vegetables and store them in the fridge for a day or two before you roast them. Pile them in a container, drape a damp paper towel over the surface, add a lid, and store it in the produce drawer of your fridge.

Thorough washing and drying with clean kitchen paper will help remove any pesticide traces. It's also recommended to remove traces of soil before you start preparing the veg, as this can contain a host of bacteria, including E. coli, and contaminate work surfaces.

Roasting: This is another high-heat cooking method that brings out the best flavors in vegetables. Use a sheet pan and spread cubed or chopped veggies in a single layer. Don't overcrowd your pan, as moisture will release during cooking. They will wind up mushy or soggy if they're packed in too tightly.

400 degrees F is the best temperature for most roasted vegetables. If you are cooking other items in the oven and need to adjust the temperature to accommodate, anywhere from 375 degrees F to 425 degrees F should work well. I do not recommend roasting vegetables at 350 degrees F if possible.

To cook and serve your vegetables:

Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.

There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

Also, make sure your oven is good and hot before you put the vegetables in to roast. I think around 425°F is ideal for roasting most vegetables, although you can adjust up or down as you prefer.