Thanksgiving Roasted Vegetable Salad Recipe (2024)

FAQs

Can you roast vegetables ahead of time for Thanksgiving? ›

I'd roast them up a day before, put them in the freezer and reheat on thanksgiving.

In a small lidded jar, mix together 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, 2 tablespoons honey, and 2 tablespoons lemon juice. If you have any on hand, you can chop up some fresh herbs to complement the veggies.

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.

Add 1 tablespoon cornstarch per pound of vegetables. Toss the vegetables evenly to coat. Spread the veggies in a single layer on a large rimmed baking sheet. Roast until fork-tender and crispy, 20 to 45 minutes, depending on the vegetable.

Make Ahead and Storage Options

You can also roast the vegetables ahead of time, cool, and refrigerate them in a lidded container, where they will be tasty for up to four days.

In my original post (and in subsequent posts throughout the past year) I've regularly mentioned how I save lots of time and energy by roasting several large sheet pans of veggies 2 to 3 times per week, and then simply reheat them right before we're ready to eat a meal.

If the vegetables are arranged too closely together or are on top of one another, they will steam, making them mushy rather than caramelized. Always sprinkle with S & P. Next, season with salt and pepper. This is a key step and can really make a difference in the final flavor.

You can also make this ahead of time and eat it cold – it's just as delicious!

Do you cover vegetables when roasting in the oven? Generally, you don't cover vegetables when roasting them in the oven. Covering vegetables will steam them instead of browning them. However, covering with foil is a tried-and-true method for roasting garlic.

Blanching the veggies before roasting them may allow you to have less salt on the vegetables and for them to caramelize a bit nicely without burning. Sometimes I have burned vegetables when roasting them until they were tender.

What baking ingredient makes roasted vegetables so crispy? ›

Turns out, there's a simple ingredient that can boost the crispiness of roasted vegetables and most of us already have it in our pantry: cornstarch! Yes, the same ingredient chefs use to make velvety sauces and gravies can also add a satisfying layer of crispiness to roasted vegetables.

Loss of Nutrients

While it's true that roasting is generally a relatively healthy cooking method, it's still the case that some nutrients are lost. The application of dry heat and the resulting Maillard reaction means that nutrients such as amino acids are forfeited when the food browns.

There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

Forgetting to flip halfway through

Leaving the pan totally unattended means that the bottom of your vegetables will burn, while the tops never crisp up. Flip halfway through, and you'll be rewarded with vegetables that are evenly cooked and golden all over.

Crowding the Pan

It's the same deal as above: Your vegetables will give off steam while they cook, and they'll turn out mushier if they're all up in each other's grills. Make sure there's a little space between each piece, and they'll brown and crisp up a lot better.

TO STORE: Refrigerate leftovers in an airtight storage container for up to 5 days. TO REHEAT: Rewarm vegetables on a baking sheet in the oven at 350 degrees F or in the microwave. TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months.

Tips to keep leftovers (including cooked vegetables)

Refrigerate leftover food within 2 hours after cooking and eat them as soon as possible. To ensure food safety, the World Health Organization and some relevant authorities recommend that leftovers should not be stored in the refrigerator for longer than 3 days.

Roasted vegetables are best on the day you cook them, but leftovers keep well in an airtight container in the fridge for up to 3 days. Use them in a grain bowl or salad, like this farro salad or this wheat berry salad, toss them with pasta, or add them to a frittata.