Introduction:

Humans have been eating roasted vegetables for a long time, with the earliest evidence of roasting coming from 170,000-year-old charred plant fragments found in a South African cave. The fragments were the underground stems of a plant called Hypoxis, which are rich in carbohydrates and taste similar to yams. This discovery suggests that the “paleo diet” may have included many roasted vegetables.

Roasting vegetables as a cooking technique became popular in the 1980s and 1990s, possibly originating at Al Forno, an Italian restaurant in Providence, Rhode Island. The restaurant’s chefs, Johanne Killeen and George Germon, began roasting vegetables out of necessity because their kitchen only had an oven, and asparagus was their first successful vegetable.

The technique became popular in the late 1990s and early 2000s, likely due to factors such as celebrity chefs advocating roasting and advances in oven technology. Roasting brings out the natural sweetness of vegetables, making them tender and flavorful with crispy, caramelized edges.

Charred fragments found in 170,000-year-old ashes in a cave in southern Africa are the earliest roasted root vegetables yet found. The finding suggest the real “paleo diet” included lots of roasted vegetables rich in carbohydrates, similar to modern potatoes.

Roasting vegetables in a hot oven brings out their natural sweetness. They come out tender and flavorful with crisp, caramelized edges. They’re so tasty that I often eat them straight off the sheet pan!

Let’s cook roasted vegetables together.

• Course Side Dish
• Cuisine Italian

• Serve 6
• Author Gourob & Sudip

Vegetables Making for Roasted Vegetables:

Ingredients-

• 2 cups Cauliflower
• 3 cups Cabbage
• 1 cup Carrot
• 1/2 cup Beans
• 1/4 cup Soybean Oil
• 1 tsp ginger Paste
• 1 tsp garlic Paste
• 1/2 tsp White Pepper Powder

Instructions-

1. Wash cauliflower, cabbage, carrot with clean water. Then cut it into small pieces with the help of a knife. Take the beans and peel them. Now keep the chopped vegetables and beans in a separate bowl.

2. Then add 1/4 cup soybean oil to the pan. Once the oil is hot, add 1 teaspoon of ginger paste, 1 teaspoon of garlic paste, 1/2 teaspoon of red chilli powder and salt to taste. When the vegetables are roasted, water will start coming out of the vegetables. Then take the vegetables and drain the water and keep it. Then take a baking tray and arrange the boiled vegetables on the baking tray.

Sauce Making for Roasted Vegetables:

Ingredients-

• 2 tbsp Ghee
• 1/2 cup Flour
• 2 cups Milk
• 1 Egg
• 1 tsp Salt
• 1/4 tsp Sugar

Instructions-

1. Mix 2 tbsp ghee and 1/2 cup flour together in a saucepan and keep frying. When the color of the dough is light brown, take it out and keep it in a bowl to cool.

2. Heat two cups of milk in another vessel. When the milk is slightly hot, take it off the heat. Then crack an egg in a bowl. Once the eggs are beaten, mix them with warm milk. Mix flour with milk, egg well. Once the mixture is well formed, keep stirring. Once the mixture boils, remove from heat.

Roasted Vegetables:

Ingredients-

• Baked Vegetables
• Sauce
• 1/2 cup Biscuit Powder

Instructions-

1. Preheat the oven to 180°C or 350°F.

2. Arrange the vegetables well on the baking dish. When the vegetables are arranged, pour the prepared sauce over the vegetables. Sprinkle 1/2 cup of the biscuit crumbs evenly over the sauce. Then bake in the oven for 30 to 40 minutes.

3. Roasted vegetables are ready. Now take it out of the oven and serve hot.