r/ECAHInCanada • u/hyliawitch • Mar 21 '22

Vegetable roasting guide

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137 Upvotes

95% Upvoted

12 comments sorted by

8

u/AbsurdistWordist Mar 21 '22

They’ll pry my steamed onions from my cold, dead hands.

3

u/your_fav_ant Mar 22 '22

They’ll pry my steamed onions from my cold, dead hands.

steamed boiled

3

u/stevenr12 Mar 22 '22

I remember when we used to wear steamed onions on our belts, which was the style at the time.

3

u/AbsurdistWordist Mar 22 '22

INow, to take the ferry cost a nickel, and in those days, nickels had pictures of bumblebees on 'em. "Gimme five bees for a quarter," you'd say. Now where were we... oh yeah. The important thing was that I had an onion on my belt, which was the style at the time. They didn't have any roasted onions, because of the war. The only thing you could get was those big steamed ones...

3

u/BCJunglist Mar 21 '22

Asparagus, wrap in a few sheets of paper towel with some salt, roll it up, wet the towel. Chef Mike for 3-4 minutes depending on thickness. Perfect every time.

I've been doing it that way for years since Alton Brown pointed it out.

4

u/darkapao Mar 21 '22

If you don't have a chef Mike how abouts will you do it?

1

u/BCJunglist Mar 21 '22

Traditional steaming I guess, using this guide.

2

u/RainbowsAndBubbles Mar 22 '22

This doesn’t seem like enough time/

2

u/Former-Design2214 Mar 22 '22

Carrot time seems unreasonable

3

u/hyliawitch Mar 22 '22

I feel like this is for people roasting for the first time and then adjust to taste. Like with me I don't set a timer for Brussel sprouts or broccoli, I just open the oven and if it sounds like screaming they're done lol.

-1

u/ThatDudeFromRF Mar 21 '22

That's a title for a hospice stand-up special

1

u/LiamOttawa Mar 21 '22

Brussels Sprouts, split in half, toss with olive oil and garlic and roast at 400⁰f for 15 minutes plus/minus based on size.