Why Roast Vegetables?
The process of roasting brings out the natural sweetness in vegetables and intensifies their natural flavors. Think about how wonderful roasted onions; carrots; red, orange, or yellow peppers; eggplant; and asparagus taste. Roasted garlic is another perfect example. While raw garlic is pungent, roasted garlic has a sweeter, milder flavor. You might be hard pressed to choke down a clove of raw garlic, but you can spread six cloves of roasted garlic over a slice of bread as you would butter. To me, there’s no comparison between steamed vegetables and roasted vegetables. Roasted veggies have browning, carmelization, and crisping happening, while steamed ones are just cooked. Roasted vegetables are just more tantalizing to most all of the senses — sight, taste, smell, and even touch.
