Roasting vegetables...please give me advice!

[CTyankee]

For some reason I cannot do this right. Last night I had turnips, rutabagas, a parsnip and a leek. I cut them up, spread them on a wide, shallow pan and drizzled olive oil on them in a 420 degree oven and left them in until I could pierce the veggies with the tip of a knife. They got browned but turned hard on the outside so they were chewy. Not as delicious as my s.i.l.'s rendering of the exact same ingredients and oven temp. (he has electric, I have gas...does that make a difference?).

What am I doing wrong here? Maybe I left them in too long but I didn't want the veggies underdone...

[Warpy]

1. You might try covering them for all but the last 10 minutes

especially the leeks. I find I like the different texture on the outside with veggies like turnips, hard squash, eggplant, and other bakeable veggies. Leeks would require more of an oven braising to turn out right, though, same with celery.

The only other things I could suggest are lowering the temp and/or putting some water in the pan and turning the veggies once during baking.

[hippywife]

2. Try it this way, maybe.

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=39224

I've done this many times and really love it!

:hi:

[CTyankee]

3. I see there is parboiling in this recipe. My s.i.l. didn't do this and his veggies turned out great.

I would have done it had I thought it made a difference...

[Dover]

4. Another option

Perhaps your oven was too hot. I use a gas oven and 350 degrees is hot enough. Also might help a lot to put all the chopped veggies in a bowl with olive oil and toss them around really well for better coverage (rather than just drizzling over the top). Also might spray coat the pan too. And covering them for the first 10 minutes or so loosely with tinfoil allows the insides to cook first before you expose the outside to the direct heat.

Another option I recently learned that works like a charm is to chop the veggies, toss them in olive oil, salt & pepper and whatever else (like including a sprig or two of fresh rosemary) and then wrap them up in a piece of parchment paper (tape the ends if necessary to keep it closed). After about 25 minutes at 350-375 degrees, they are perfectly cooked!

[grasswire]

5. I go lower and slower

I think HW and I use the same recipe.

By the way, any leftovers make a fabulous soup with some roasted chicken chunks, chicken stock and cream.

[hippywife]

6. Also, the cold leftover ones

are fabulous thrown into a green salad with a lemon vinaigrette. :9

:hi:

[Dover]

7. ....and into an omelet or migas! ...n/t

[GoCubsGo]

8. Did you stir/turn them every so often?

You didn't say whether you did that. If not, giving them a turn every 10 minutes or so will keep them from turning hard on the outside. Qhen I roast vegetables, I toss them in the oil before spreading them on the baking pan. That way, they're evenly coated. Also, don't trust the settings on your oven. Even though you set it to 420 degrees, the actual temperature might be hotter or colder. My runs about 25 degrees too hot. From your description, yours may run hot, as well. Get a separate oven thermometer, and adjust the dial accordingly.

[Jazzgirl]

9. I agree with Gocubs.

I think your oven is too hot. I have electric (no other choice) but I usually keep mine around 400 when roasting vegetables. Turn it down to 375-350 and try that. Also, the suggestion about making sure the vegetables are well coated with olive oil and salt and pepper is an excellent one. I always toss mine in olive oil then spread them out.