The Biggest Mistake You’re Making When You Roast Vegetables, According To One Chef
Are you guilty of this?
Roasted veggies are a simple but delicious and healthy side dish for any meal. Nothing to it but some slicing and dicing, followed by a bit of oil and your favorite seasonings before popping the baking sheet into the oven for a bit. But what if you have been doing it all wrong the entire time?
Chef Nick Balla of Duna and Smokebread restaurants in San Francisco (and formerly of Bar Tartine) recommends forgoing the oil, at least before you roast vegetables. Dry roasting might sound like something reserved for peanuts or coffee beans, but Balla tells Food and Wine magazine that this process can turn out tastier veggies, too.
“Everything is going to retain more aroma with a dry technique,” the chef told the magazine.
Balla perfected his method of dry roasting ...