The Secret Ingredient You Should Add to Roasted Vegetables

[elleng]

A simple splash makes vegetables taste better than ever

'Some days, we just don’t want to eat our vegetables.

A handful of raw carrots or a bowl of sad, steamed broccoli never really got anybody’s blood pumping. While popping vegetables in the oven can often lead to more pleasing results (especially when that cauliflower gets a little caramelized and the onions char just right), roasted vegetables could often stand to be a bit more flavorful.

The classic combo of olive oil, salt and pepper makes for a great roasting base, but the addition of another pantry staple can push those vegetables over the edge every time.

Coat your vegetables in a few splashes of vinegar before roasting.

The harsh acidity will completely cook away during the roasting process, but the end result is incredibly flavorful vegetables with a savory sweetness and an extra kick. Any type of vinegar does the trick, from balsamic to apple cider to red wine, but the slight flavor variations add new dimensions to whatever you’re roasting.'

https://www.tastingtable.com/cook/national/roasted-vegetables-secret-ingredient-cooking-hack?utm_source=facebook&utm_medium=cpc&utm_campaign=keywee&kwp_0=236740

[Leith]

1. I'll Have to Remember That

I've never roasted veggies, but it sounds like it's worth a try. I've been shaking grated Parmesan cheese over boiled vegetables lately. So that they keep some water on them to make the cheese stick, I scoop them out with a slotted spoon instead of letting them drain in a colander. It's delish and no butter or salt needed (for those like me who are trying to cut back on those things).

[csziggy]

2. I always like a squeeze of lemon juice on my vegetables, especially broccoli

I'd guess the acidity of the lemon juice has a similar effect as the vinegar.

[elleng]

3. Yes, lemon's my favorite.

Missed it last week when I steamed broccoli.

[dem in texas]

4. Yes, I use Balsamic Vinegar this way

Good on veggies and if your soup needs a little more taste, put in a few tablespoons balsamic vinegar and yes, the vinegar taste will cook away in just a few minutes. Sometimes carrots are too sweet and the sweetness can ruin the taste of the dish you are making. A little vinegar will fix it. And lemon juice is good too, a must for lentil soup. I usually add the lemon juice right before serving the soup.

[TonyPDX]

5. Yup, the acid makes magic. A few drops of soy sauce works, too.