Procedure for Steam Roasting Vegetables

Appears in

Published 2010

Preheat a standard oven to a minimum of 400°F (200° C) or a convection oven to a minimum of 375°F (190° C).
Spread appropriately fabricated vegetables in a hotel pan in one layer. If the vegetables will not be peeled after roasting, toss them with salt, other desired seasonings, and oil. Add a small amount of water or a flavorful liquid to the pan according to your judgment. Cover the pan with a lid or a double layer of aluminum foil.
Place the vegetables in the preheated oven and steam roast to the desired doneness. Test the vegetables by inserting a knife into them. When done, they should show little resistance.
When the vegetables are cooked almost to the desired texture, uncover the pan and, if necessary, gently stir to redistribute the oil and seasonings. Continue roasting until the vegetables’ exterior surfaces have acquired the desired brown color.
Open-pan cool the vegetables and then peel them.

–or–

Open-pan cool the vegetables. Add acidic flavorings if desired, and correct the seasoning.