Did not realize the difference between baking and roasting was temperature. Light bulb moment!

I have literally made this 8 times now. I crave beets after this recipe and I didn't like beets. Very good. I did substitute the balsamic vinegar for apple cider because that's what I had.

Looks delicious .thanks for sharing definitely will make it.

I love roasted root veg. I’m in. Thank you

Looks great! I must try this one!

Thank you for putting your wonderful self out here, and giving those who wish to learn about new recipes and tips a chance to do so. Keep it up!

@GreenOliveCooking

2 жыл бұрын

So nice of you. Thank you!

Looks delicious cant wait to try

Great recipe!

I love it ❤❤❤

This is a very delicious recipe! I’m sharing this one. Thank you!

@GreenOliveCooking

Жыл бұрын

Please do! Thank you, Lucia

Yum

Not my first time roasting veggies, I watched to renew my head. This was the perfect length. Happy you showed the whole process including how you cut the pieces, and suggestion to double the size of broccoli or cauliflower. Now I finally have another use for capers! That was an unexpected addition and normally I only use then in salmon cakes.

@GreenOliveCooking

Жыл бұрын

Glad it was helpful!

@wintercame

Жыл бұрын

Capers are great on bagels and lox w cream cheese too.

Great video. Loved the extra tips and details!

@GreenOliveCooking

2 жыл бұрын

Glad it was helpful! Thank you.

looks so incredibly delicious 😋 thanks for sharing will try this out

@GreenOliveCooking

Жыл бұрын

My pleasure 😊

Thank you for the recipe! I made it and it is delicious!!!!!!!!

@GreenOliveCooking

9 ай бұрын

Glad you liked it!!

Just made these and I am eating them right now. I added a turnip root. They are delicious!

@GreenOliveCooking

Жыл бұрын

Vernell, Glad you like them! Thank you for sharing with me.

Thank you! I used to always use this combo! I was wondering if you know how long the vegetables would last if they just stayed in the bowl uncooked in the fridge. Say if I wanted to prep it on a Monday but cook it up on a Thursday.

I believe that she crowded the pan too much but they came out looking good.

Thanks for this wonderful recipe I only had beets but it was so delicious I substituted white vinegar with a little sugar for the balsamic vinegar. Very delicious 😋😍🙏🏾

@GreenOliveCooking

Жыл бұрын

Hi Karen, That is a great substitute! Glad to hear it turned out delicious 😊

Looks great

@GreenOliveCooking

2 жыл бұрын

Thanks!

Delicious...and pretty!

@GreenOliveCooking

3 жыл бұрын

Thank you 😋

I just made this tonight: Hubby -loved- it!! I just chopped onions, carrots and potatoes (no beets, capers or parsley - ran out of olive oil so I used Sunflower oil) Made the glaze (dressing) roasted and served. Y-U-M-M !! Am SOOO going to make this for family, Thank you for a great and easy recipe!!

@GreenOliveCooking

2 жыл бұрын

Hi Wendy, Thank you for sharing your experience with me. I love hearing your joy in cooking!!!

They are yummy, thank you for recipe!!

@GreenOliveCooking

3 жыл бұрын

My pleasure 😊

@deaconeric268

2 жыл бұрын

InstaBlaster...

I just made it for Thanksgiving

Looks yummy!! Will serve this for thanksgiving!

@marthasanchez4711

2 жыл бұрын

It was so good and I had enough for leftovers!

@SherlyPM81

Жыл бұрын

@@marthasanchez4711 Hello .how much you like it from 1-10?

@CatLover-23

10 ай бұрын

Definitely a Good Thanksgiving Dish to make & serve.

Followed your instructions but added: broccoli, potatoes,carrots, Brussel sprouts, red onion…..sooo good! ☺️

@lakeskakelsey4457

2 жыл бұрын

I was thinking the same thing. Thanks for sharing. I am going to add those veggies as well.

I make this a lot since it lasts us for several meals.very healthful too.

@GreenOliveCooking

2 жыл бұрын

That's great!

Great, easy, tasty dish. I add parsnips and sprinkle a balsamic, oil and lemon zest dressing before serving (make sure you use a quality balsamic) - really adds a great flavor if you're so inclined. Great tip about using oil on your hands peeling the beets - I had been boiling the beets to make peeling easier, but using a peeler is much more efficient (and far less messy).

@GreenOliveCooking

2 жыл бұрын

Great tip regarding the "Quality Balsamic Vinegar." Definitely makes a difference!

@CatLover-23

10 ай бұрын

@@GreenOliveCooking Thanks much.. Good Tip on the Olive Oil to reduce staining on hands.. Haven't heard that Great Tip at all. 👍

@CatLover-23

10 ай бұрын

Thank You.. Good to know.

Tips: Put olive oil on hands while peeling beets Salt your vegetables before baking Aluminum pan conducts heat better Don’t over crowd the pan Roast at higher temp like 400-450 otherwise baking not roasting Fresh parsley over roasted vegetables

Chama!

Some sources put the smoke point of olive oil somewhere around 374-405°F (190-207°C) (17). This makes it a safe choice for most cooking methods, including most pan frying. Extra virgin olive oil's smoke point is somewhere around 374-405°F (190-207°C). This makes it a good choice for most cooking methods

Turnips, parsnips, and rutabagas added to all that would have been the bomb!

@GreenOliveCooking

Жыл бұрын

Absolutely! Love those vegetables.

Can you share more roasted vegetable combinations like this?

@GreenOliveCooking

3 жыл бұрын

Yes I will do that. Keep watching for more. Thank you.

@pauldesmond6592

2 жыл бұрын

@@GreenOliveCooking didn't answer the question

Could I make the Evo, honey, balsamic dressing in small batches to have ready to use throughout the week?

@GreenOliveCooking

Жыл бұрын

Hi, Yes you absolutely could do that as it will keep.

Fabulous! How long do you leave them in at 450?

@GreenOliveCooking

Жыл бұрын

Hi Lili, Thanks for your question. The answer depends on the size of the veggies. A good rough estimate would be about 45 minutes. To ensure when they are cooked, pierce a fork into a couple of veggies and if the fork easily pierces the vegetable, then they are done. If there is still a bit of resistance, recheck every 10 minutes until done. Please let me know if you have any more questions!

Hello there. May i know the measurement of the oil and salt in num2-3.

@GreenOliveCooking

Жыл бұрын

Hi, thanks for the question. To answer your question, I used ¼ cup Olive Oil and 2 teaspoons Salt. With both of these amounts, you can adjust. The goal is to have enough oil to be able to lightly coat all the vegetables and to have enough salt that pleases your tastebuds. You can always take a bit of the raw veggies and add more or less salt. You can also add more salt after the dish is cooked. I hope this help you and you enjoy your roasted root vegetables. Thanks for watching! Lucia

How long do you cook them?

@GreenOliveCooking

Ай бұрын

It depends on the size of the cut veggies but I would say anywhere from 45-60 minutes.

That pan certainly looks crowded to me!!

@GreenOliveCooking

Күн бұрын

It might look that way on the camera but it is not. Keep in mind that as they cook the shrink up leaving even more room. However you can place as many veggies as you would like based on your oven and sheet pans you have.

How long does it take in the oven?

@GreenOliveCooking

Жыл бұрын

Hi Kathleen, it will take between 45 - 60 minutes. It will depend on your oven and the size of the cut veggies. Thanks for asking, Lucia

Why is the olive oil so dark? Ive never seen dark olive oil before.. What kind is it?

@GreenOliveCooking

9 ай бұрын

Hi 🤗 I think the olive oil looks dark as a reflection off of the cutting board. The olive oil I use is a local extra virgin and is not as dark as in the video. I had to check out the video for you to double check but I do believe it is a reflection. Good eye!

I need to ask, when u say 400 degrees do you mean farenheit or celcius?

@GreenOliveCooking

Жыл бұрын

Hi Donna, It is 400 degrees Fahrenheit. Thank you for asking.

@sdonna3882

Жыл бұрын

Yeah i suspected that 400c is pretty hot just wanted to make sure, looks very delicious 😍 thanks for recipe 🥰

Can you make this recipe in a slow cooker!

@GreenOliveCooking

Жыл бұрын

Hi Jamar, When you oven roast vegetables, the outside dries up while the insides, usually, are soft and creamy. My concern with the slow cooker is that there is a lot of moisture in a slow cooker and I think the veggies would become mushy. If you decide to try it in the slow cooker, I would love to hear your results. Thanks for your question! Lucia

What's that black oil lol curious

@GreenOliveCooking

2 жыл бұрын

I think what you are referring to is a balsamic oil dressing. The recipe to make the dressing is listed below the video. Thanks for your question!

So your supposed to coat with olive and still make the sauce?

@GreenOliveCooking

2 ай бұрын

Yes but you can use less oil in the sauce is you are trying to cut back on our fats.

@henry1343

2 ай бұрын

@@GreenOliveCooking thanks

What tempt.? For how Long.?

@GreenOliveCooking

9 ай бұрын

Hi Jeri 🤗 The temperature is 425 degrees for 45 - 60 minutes depending on the size of the cut vegetables. I hope that helps. Let me know if you have any other questions.

How do I print this recipe?

@GreenOliveCooking

2 ай бұрын

The best way is to select the text in a screenshot and print. KZread does not have a friendly way to print.

Excúseme, you didn’t say how long in the oven?

@GreenOliveCooking

2 жыл бұрын

It depends on the size of the cut vegetables and the type of vegetable. Anywhere from 30 - 60 minutes. But you can tell for sure when you can easily pierce a fork into the vegetables. I hope that helps ❣

@lamujervirtuosa5367

2 жыл бұрын

@@GreenOliveCooking thank you so much❤️

There is no sugar in vinegar. Correct me if I am wrong. (Label says zero calories)

@GreenOliveCooking

Жыл бұрын

Hi Todd, Yes you are correct in that there is "no sugar" in vinegar. A label may say "no sugar" or "zero calories" but according to the FDA, if a label makes the statement of "no sugar" or "sugar free" it means that no "table sugar" was added. In using balsamic vinegar, it is made from fermented grapes, which is a carbohydrate, and all carbs has some amount of sugar naturally in them - hence why grapes are sweet. That is what I was referring to in the "caramelization of the sugar" in the balsamic vinegar I was using. Thank you for asking this question. I enjoy your quest for knowledge in cooking! Lucia

0:47 you could use rubber gloves instead of have oily hands?

How long did you roast them?

@GreenOliveCooking

Жыл бұрын

Johnette, Thank you for your question. The roasting time will vary based on the cut size of the vegetables. If you can piece the tip of a fork into the vegetable, then it is cooked. A good estimate of time would be 45 - 60 minutes, again, depending on the size of the dice. Thanks, Lucia

Some just pick you apart on this i think it sounds good.

Balsamic vinaigrette and balsamic vinegar are not interchangeable. Bals vinaigrette is a dressing made of balsamic vinegar and oil. Balsamic vinegar has no oil. So, if you use balsamic vinaigrette and then you add more EVOO, that's a lot of oil.

@GreenOliveCooking

2 ай бұрын

Yes that is correct. Sometimes when recording you don't realize you said the wrong thing until you see the replay and it is hard to make the corrections and I don't want to re-record. I try my best and I try to include a recipe with the directions that is more accurate than my recording slip ups. We all have slip ups from time to time. I just ask for grace : - )

only 1 potato. There will be a fight over the line roast spud.

@GreenOliveCooking

2 жыл бұрын

Well, your family must love potatoes! You could definitely add as many potatoes as you like. Just remember to not crowd the pan. Since you guys are potato lovers, maybe a separate potato pan! 😉

I followed everything you said but 450 at 30 minutes they were done and a bit too much and my pan was a mess! I would put at 425 next time and use parchment as I usually do. Not really a fan of balsamic. I only used a lil but would rather have the natural taste and also no honey needed either. Just my experience. I was very disappointed. So beautiful going in but coning out after half her time, agh a bit too cooked! Just a warning!

The perfect side dish for my fried possum ! 🐴

@shannonmiller4767

Жыл бұрын

🥺. Possum ewww ... Happy Thanksgiving.....

Hiw long should be on the oven

@GreenOliveCooking

2 жыл бұрын

Hi Lady Mma, thank you for your question. Sorry for the delay as I just got back from vacation. Regarding your question, the time will vary depending on the size of the vegetables. The smaller the cut, the less time to cook. That being said, I would say 45 minutes to 1 hour for larger cuts. I hope that helps 😊

@brownpunk1794

2 жыл бұрын

I leave my for a week..extra crisp

I am sorry to maybe ask a dumb question but, at 1.47 you are adding a liquid to your vegetables to coat them. Fine, but what is the content ? No reference to it in your ingredients list, and it doesn't appear to be olive oil alone. Later in your video, you add the dressing, as per the recipe details, and that 'I get'! Somewhat confused here - just a single guy, trying to learn! Peace.

@GreenOliveCooking

2 жыл бұрын

Hi Anthony, Thank you for a great question and I apologize for the confusion. The liquid I use at 1.47 is the recipe "For the Dressing" which is listed below. It is the same dressing you see me adding later on. It was just the way my editor used images to have a visual for when I mentioned Tip Number 2. I hope that makes sense. Thank you so much for watching and wanting to learn how to cook! Lucia

450 burnt the bottoms of all my veggies after 30 min.

@GreenOliveCooking

Жыл бұрын

Hi, I am so sorry to hear that. I am thinking that maybe one the things that could have could have caused that is the type of sheet pan you used? If it is not a more thick durable one then it would not regulate the heat throughout the metal. If you do try this again, try to move the veggies around every 10 - 15 minutes so that they don't burn on the bottoms again. I hope this helps and again I am so sorry.

It is caramelisation, not carmelisation.

or use gloves

The aluminum will leach into the food..

@GreenOliveCooking

11 ай бұрын

You don't have to use the aluminum. You can use whatever makes you more comfortable 🙂

@DebRoo11

9 ай бұрын

​@@GreenOliveCookingdo they even make aluminum cookware anymore? Everyone knows it leaches toxins yikes

Please don't put background music!

Do not use baby carrots ☣️they have lots of sugar and they are stripped of the vitamins, eating carrots as nutrients but also it’s good for your eyes it’s important to eat carrots that are grown and they have a little earth in them so the soil from the earth 🌎 is also good yes you can wash them off clean but there is also many nutrients like potassium and vitamin K being stripped by eating those baby carrots eat regular farm fresh carrots even if you get them from the grocery store.

@DebRoo11

9 ай бұрын

Plus all baby carrots are coated to keep them 'fresh' 😅

No disgusting onions please

as soon as you oiled your hands, started working with blades, and advised others to do the same, you lost me. That might be because I've witnessed a few really bad accidents caused by slippery hands. Blood pools on your food surface aren't the most appetising idea.

@GreenOliveCooking

2 жыл бұрын

Hi Sarah, I totally can understand where you are coming from. Safety is always first when working in the kitchen. I also understand that accidents can happen. I once had a chef knife fall on my foot and it was a blood pool as well. I do like to share tips that can make things easier in the kitchen but never at the expense of injury. I hope everyone uses caution when working in the kitchen. Thank you for your feedback. I always enjoy hearing from my viewers. Take care till the next time we talk. Lucia

@sarahbrown5373

2 жыл бұрын

@@GreenOliveCooking well, you can't really say that you never do things at the risk of injury, because you did. So, you do. Anyway, there are safe kitchens out there for me to follow.

@TheMugwump1

2 жыл бұрын

You should maybe change your handle to Karen Brown. @GreenOlive These are the best roast veggies hands down.

@sarahbrown5373

2 жыл бұрын

@@TheMugwump1 no, karen, you can keep that name for yourself. Trolls are so funny! Do you really think people are going to care what a karen troll like you says 🤣🤣🤣

@TheMugwump1

2 жыл бұрын

@@sarahbrown5373 You cared obviously, since you replied within minutes. Maybe we need to add warnings to videos for people like you... Fire can burn you. Knives can cut you. Water is wet.

You never said how long you roast the vegetables and that's another thing I hate it when people call them veggies why can't you just call them vegetables

@GreenOliveCooking

2 жыл бұрын

Hi Terry, Thank you for taking the time to send me a message regarding your concerns. I apologize if I was unclear about the time. The time will very depending on the type of vegetables you are roasting and how cooked you prefer. For the most part anywhere from 45 - 60 minutes is a good base. Regarding the word "veggies" believe it or not in the world of SEO (search engine optimization) which is what KZread uses for videos to get found, the word Veggies ranks higher than vegetables. I am assuming because it is less characters to type? I hope that give you a little more clarification on that but I agree, I like "vegetables" as well.