Crispy Oven Roasted Veg & GUAC

Updated on March 19, 2012
F.B. asks from Kew Gardens, NY
4 answers

Mamas & Papas -

Hubs is on a major health kick, and has been cooking up a storm. Sadly, some of his recent efforts have been disappointing.

1. he did "oven roasted veg". I think he eyeballed it, but there were onions, sweet potato, carrots and parsnips on the baking tray. these tasted alright, but didn't really taste much of anything. they were soft and mushy last night, and are soggy today.
2. he did pan fried zucchini "chips". He cooked them in a skillet with olive oil, salt and pepper. They are rather bitter, and greasy.
3. he made guac, asking me for the proportions. I said roughly half as much tomato as avocado, some onion, lime juice, cilantro, salt & pepper. His tastes good, but was too thin (kind of like runny yogurt in texture).

Can you pass on some solid no fail recipies for crispy oven roasted vegetables.
Also, any tips on how to make a proper guac?

Thanks a bunch for your help. Seems like a shame to put in the time and effort that you did

F. B.

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B.B.

answers from New York on

You can not crowd the pan when making roast veggies. I find that 400-425 is the right temp for most veggies. Also, make sure you put enough olive oil or butter. Also, add salt and pepper. I love to roast cauliflower but any veggie works.

Zucchini is like egglant, it soaks up a lot of oil. You can bread them and fry them. If you still want to fry them with no breading, them you must salt them for at least an hour to remove the moisture. They taste great with homemade dill ranch dressing.

As far as the guac goes, that is the recipe but you have to remove the seeds and the wet part of the tomato before you chop it and serve it immediately since the salt draws out moisture.

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M.M.

answers from Detroit on

My favorite is roasted asparagus. Lay it on a baking sheet, drizzle about a tablespoon or so of olive oil over it and sprinkle with salt. Roll it around to even out the oil/salt. Then roast at about 450 degrees for 15 or 20 minutes (depending how thick the asparagus is). It gets tender and so yummy, esp. when the tips get a little charred. I do cauliflower the same way -- it comes out pretty firm.

ETA: For guacamole, I just add a little pre-made salsa to the avocado in increments until it tastes right.

A.R.

answers from Houston on

Too much tomato to avocado for my tastes. I would say it's more like fourths on the ratio of avocado to tomatoes, onion and cilantro. You could add diced jalapeno too and that would be to taste. The lime, salt and pepper are also to taste and will depend on the avocado itself. A squeeze from the juice of an orange adds a nice backdrop to the mix also if you have one hanging around. At my house we do naked guacamole. It's considered sacrilege to add mess to a beautiful avocado. We mash the avocado and add fresh lime juice with salt and pepper to taste. Serve with fresh tortilla chips. Happy cooking.

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K.W.

answers from Seattle on

Way too much tomato in the guacamole. Also, make sure he dices the tomato first and then pours off the juice before adding it in.

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