Chef reveals the perfect tip to roast vegetables for the best taste

Chef Nick Balla shared the special procedures with regards to roasting vegetables.

The chef of San Francisco restaurants Duna and Smokebread, formerly of Bar Tartine, told Food & Wine magazine that once you cut the vegetables, don't pour any oil on them.

Roasted Vegetables. | Photo: YouTube/Marlon Doll

Roasted Vegetables. | Photo: YouTube/Marlon Doll

Balla urged people not to be hesitant to try since no one can tell what fabulous cooking method you may discover. 

To retain more aroma, Balla, who attended the Culinary Institute of America, suggested dry roasting the vegetables.

Although dry roasting doesn't seem like a smart idea, when you try it, you'll notice a huge difference.

Balla said: “Dry roasting makes for a more natural pairing because you retain a lot of freshness and brightness, and they absorb the fat anyway. It's delicious—it's perfect for salads."

Chef Nick Balla at Bar Tartine. | Photo: YouTube/ChefsFeed

Chef Nick Balla at Bar Tartine. | Photo: YouTube/ChefsFeed

"Dry roasted vegetables are like a sponge because they’ve lost so much liquid," he added.

You can add oil and seasoning once your vegetables have completed the process of roasting.

Balla urged people not to be hesitant to try since no one can tell what fabulous cooking method you may discover. 

“Why not just experiment? Every time, you learn. Just go to the market, buy a bunch of stuff, and throw in the oven," he said. "It's not rocket science. Be confident and trusting. Go out and play with it. It's a fun thing.”

Meanwhile, here's a great idea that will surely delight your children: no-bake peanut butter granola cups for breakfast.

The recipe for no-bake peanut butter granola cups is quick and simple.

First, you’ll need a cupcake pan to give the cups their shape. You then prepare granola, peanuts, honey, and peanut butter. Mix these ingredients well to create a peanut buttery and crunchy base for the treats.

Press the mixture down firmly into the cupcake cups and leave a dent in the center of each one for the filling.

Let the mixture firm up by placing the pan into the freezer for a few minutes. Afterward, add melted peanut butter and chocolate into the dents and freeze again until set.

You can make 12 granola cups in one sitting, which can be stored in the fridge or freezer.

These bite-sized treats can also be included in the children’s school lunch.

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