The Mistake That's Stripping Flavor From Roasted Vegetables
NEWS
By ALICIA BETZ
While roasting vegetables in oil creates a sweet, caramelized flavor, dry roasting them may offer more benefits without the splattering and unpleasant smells.
A potential problem with roasting your vegetables in oil is that the oil on the outside of the vegetable doesn't mix with the moisture content inside the vegetable.
When you dry roast your vegetables; however, you aren't met with this problem. Dry roasting is also a great way to intensify the natural flavors of your vegetables.
To dry roast, simply put your vegetables in the oven without adding anything else. They'll naturally release their flavors as the moisture evaporates and the sugars caramelize.
When you add oil, butter, or anything else after roasting, your vegetables are able to absorb the fat and flavoring better than they can when you add it before cooking.
