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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

Instagram: @echleb https://www.instagram.com/echleb/
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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
Soundcloud: https://soundcloud.com/eddyfradet/smokin-in-seattle #homecooking #f52grams

43 Comments

  1. Steven Gordon

    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.

  4. kevin tobin

    I've been buying grilled veggies from shoprite man are they good, but high, after watching your video I think I'll give it a shot myself, this way I can have just the ones I like, I love putting them on pizza, Thanks for the tips

  8. Cheryl Houghton

    Why have all of those healthy vegetables if you're just going to put dead animal fat on them? Otherwise a great video.

  17. Qui Varner

    such a dude to mix with his finger 🙂 . I know…I know his hands were clean. Will def try the lemon after. That makes perfect sense. TY. looks good

  19. joe grimes

    Its 3am here in the uk, I've been up after work chopping and prepping for tomorrow. Then I think "oh what temperature?" So I read a guide and it suggests 400 degrees. I was thinking my Oven only goes to 200, do I need Smaug? And I realise the guide's in Fahrenheit. Not Celcius… Dumbass

  22. carntmax

    I really don’t get why animal fat drenched on your veggies is good, that part kinda made me queasy. Although the other ideas are amazing

  23. okaminess

    I agree on everything in this video except for the duck fat. My dad just got diabetes and is obese. There’s so much obesity in the US right now. Can we not promote unhealthy things? I’m also sick of the street food channels with endless greasy food.

  28. Tyronza Smith

    Excited to try your recipe. I was wondering if you would add the link to the pan you used to roast the veggies in? When I clicked on it it took me to a sauce pan.

  30. Wuteva Usay

    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.

  32. GolferGirl

    I use way less than 3 T of oil for a large pan of vegetables. Extra oil is unnecessary, especially if you are eating them with sauce.
    Harissa is so overused. For people who lack taste buds.

  35. 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'.

  40. Kevin Brooks

    I'm currently on a diet , so any way I can impart flavor inorder to keep fat content low but impart flavor is appreciated

  41. Ben Dover

    Heads up, this doesn’t scale up well. Tripled the serving size and, even after keeping it in the oven for ten extra minutes + broiling for 10, it turned out really bad.

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