Ali Siegel, food52.com
Here’s a tip from Serious Eats’s J. Kenji López-Alt that was so simple yet so helpful, we didn’t want you to miss it: The trick to browner roasted vegetables that are anything but limp isn’t a secret ingredient or special tool—it’s time.
It starts with the fact that high heat + dryer ingredients = better chance of caramelly, browned bits. And it’s employed on a cooking technique where caramel-crisp is what we’re going for. Kenji recommends you leave cut vegetables uncovered in the refrigerator overnight; by drying them out, you’re ensuring that they’ll brown nicely when you roast them the next day.
Leaving cut vegetables uncovered in the fridge overnight is an extra step that involves a little additional planning, but it will give you exactly what you were going for when you decided to slip some vegetables into the hot oven.
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Welcome to Forest Hills Tuv Ha’Aretz CSAWe are located at the Forest Hills Jewish Center in Queens, NY, and are part of an international network of Jewish Community Supported Agriculture (CSA) programs through Hazon, a Jewish organization dedicated to creating healthier and more sustainable communities. (Note that we warmly welcome both Jewish and non-Jewish members.) We are also associated with Just Food, an New York City-based initiative that links up organic farms with local communities looking to have access to sustainable food. To learn about the farms we get our delicious vegetables, fruit, grain, bean, and flour from, click here to go to Our Partners page. Contact us with any questions! We hope to see you at pick ups on Tuesday evenings in the near future!