Why Fried Vegetables Are the Best Way to Cook Them
There are many “right” ways to cook vegetables, but – although I’m not a huge fan of culinary bias – I’m going to go ahead and say that roasting is the most appropriate. Everything from tender green asparagus to hearty root vegetables tastes phenomenal when cooked this way and is very easy to prepare.
Part of The Grown Up Kitchen series , Skillet is designed to answer your most basic cooking questions and fill in any gaps that may be missing from your home chef education.
Fried vegetables have many benefits. Not only is this a fairly simple method, you don’t even need a recipe or any additional ingredients other than good vegetable oil and a little salt. Roasting also adds a zesty depth of flavor that can only be achieved with a Maillard reaction and a little caramelization, as well as crispy edges for a textured enjoyment.
Not convinced? Think about the difference between boiled Brussels sprouts and fried ones. The boiled sprout is soft, soft and unpleasant smelling, while the roasted sprout is slightly charred and sweet, with wonderful crunchy leaves that add texture and a little bitterness. I actually can’t think of a single vegetable that hasn’t gone fried. Even salad greens like romaine can be fried and made into more complex and flavorful versions of their fresh produce.
To sauté vegetables, simply cut them into equal sized pieces and drizzle with more oil until they are completely coated. Arrange them in a single layer on a baking sheet, sprinkle with salt and pepper and cook at 425 ℉ until tender and crispy around the edges. In terms of timing, the following should give you an idea of how long each part of the plant should stay in the oven:
- Thin and soft vegetables: (yellow squash, squash, peppers, green beans, asparagus, tomatoes) 10-20 minutes.
- Greens: (cabbage, mustard greens, cabbage greens) 6-10 minutes, depending on how crispy they are.
- Hearty Crucifers: (broccoli, cabbage, Brussels sprouts, cauliflower) 15-25 minutes.
- Bow: 30-45 minutes
- Mushrooms: 20-40 minutes, depending on size.
- Winter squash: 30-60 minutes, depending on the size of the cubes.
- Root vegetables : (carrots, potatoes, sweet potatoes, beets) 35-60 minutes depending on size.
When you learn to fry one vegetable at a time, you can start combining foods at the same time or add foods in stages so that everyone achieves maximum frying quality at the same time. Also, know that it’s okay to have a few burnt pieces in the pan; burnt vegetables are pretty darn good.