Amaya is not a fan of of the flavor of char, dark brown edges are first viewed with suspicion and then surgically removed from all of her food. She is also not a fan of crispy vegetables, which means that my favorite method of roasting them is not greeted with much enthusiasm at the table. She likes her vegetables soft with their color still bright. The solution was as easy as changing my pan. Instead of a baking sheet, now I steam roast vegetables in a deeper baking dish. I toss them with some oil and salt and roast them at 400°F. for 20 minutes. Then I stir them around and roast them for 10 minutes more. They steam in their own juices, which slowly caramelize as they cook. I add a splash of vinegar and soy after I pull them out of the oven to make a light sauce and everybody's happy. It's easy and the results are silken and delicious.
Even though I don't get my crispy edges, I'm not missing a thing.
February 13, 2007