Vegetable Technique: Tossing Roasted Veg with Toasted Nuts and Seeds
Elevate your roasted vegetables with the nutty crunch and toasty aroma of freshly toasted nuts and seeds. This technique combines the earthy sweetness of roasted vegetables with the rich, buttery flavors of toasted nuts and seeds, creating a dynamic textural contrast and depth of flavor. Whether you're prepping a side dish for a holiday feast or looking to jazz up a simple weeknight dinner, this method will transform your veggies into a culinary masterpiece. First, select a variety of seasonal vegetables like Brussels sprouts, carrots, or cauliflower. Toss them with olive oil, salt, and pepper before roasting at 400°F until caramelized. Meanwhile, toast your choice of nuts and seeds - think almonds, walnuts, pumpkin seeds, or sunflower seeds - in a dry skillet over medium heat until golden brown and fragrant. Once both components are ready, combine them with a drizzle of a tangy vinaigrette or a squeeze of fresh citrus for brightness. This technique not only adds layers of flavor but also introduces a satisfying crunch that will leave everyone reaching for seconds.
Notes
The science behind this technique lies in the Maillard reaction, which occurs when proteins and sugars in the vegetables and nuts are exposed to high heat, creating complex flavors and browning. Keep a close eye on the nuts and seeds while toasting to avoid burning, as they can go from golden to charred quickly. For storage, keep the vegetables and the nuts/seeds separate until ready to serve to maintain texture. Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the crunch of the nuts and seeds.
Steps
- 1 Preheat oven to 400°F.
- 2 Cut vegetables into even-sized pieces.
- 3 Toss vegetables with 2 tablespoons olive oil, salt, and pepper.
- 4 Spread vegetables in a single layer on a baking sheet.
- 5 Roast vegetables for 25-30 minutes, flipping halfway through, until caramelized.
- 6 Heat a dry skillet over medium heat.
- 7 Add nuts and seeds to skillet, stirring frequently, until golden brown, about 3-5 minutes.
- 8 Remove nuts and seeds from heat to prevent burning.
- 9 Transfer roasted vegetables to a large bowl.
- 10 Add toasted nuts and seeds to the vegetables.
- 11 Drizzle with a tangy vinaigrette or fresh citrus juice.
- 12 Gently toss to combine.
- 13 Adjust seasoning with additional salt and pepper if needed.
- 14 Serve immediately for the best texture and flavor.
Ingredients to explore
Ancho Chili Powder
Ancho chili powder offers a deep, smoky sweetness with hints of dried fruit and cocoa, reminiscent of its origin as dried poblano peppers from Mexico. Its aroma is warm and inviting, with a mild heat that lingers gently. The texture is fine and velvety, making it easy to incorporate into a variety of dishes. This powder is prized for its ability to add complexity without overwhelming spice, ideal for enriching both traditional Mexican moles and contemporary global cuisines.
Almond Extract
A fragrant, golden elixir that captures the essence of freshly ground almonds, almond extract is a pantry staple that brings a rich, nutty aroma to your culinary creations.
Recipes to try
Sweet Potato and Kale Skillet with Feta
Golden roasted sweet potatoes and tender kale come together in a skillet, kissed by tangy feta and a whisper of garlic.
Shrimp and Corn Fritters with Chili Aioli
Crispy on the outside, tender on the inside, these golden fritters pack a punch with juicy shrimp and sweet corn, all topped with a zesty chili aioli.