Technique is one of the three pillars, along with good ingredients and passion, that make up deliciousness. And roasting is one that we turn to often. It’s a simple technique that yields big results. So what happens in this magical process?
Roasting uses heat and time to convert starches into sugar. This draws out the natural sweetness of the vegetable. Roasting also reduces the moisture content in the vegetable, intensifying the flavor. The combination of these two are why vegetables will darken, or caramelize, when they roast.
If it’s so easy, what’s the big deal? Well, roasting takes a lot of time. It also takes some know-how. That’s why something can burn in 5 minutes or still be undercooked after 50. Fortunately, we’ve got a little bit of each, and for the sake of deliciousness, you know we’ll do it.