Roasted vegetables are one of the great aromas and flavors of fall and winter. Not only do we crave warm foods this time of year but the availability of these veggies are at their peak and nothing is quite like an in-season piece of produce. When it comes to roasting vegetables to bring out their beautiful taste comes down to salt and fat. You want to toss them in some type of fat and a generous amount of sea salt but not all fats are best for roasting these fall/winter vegetables.
3 Fats for Roasting Vegetables
When roasting vegetables, this calls for a high temperature in the oven. Not all fats/oils perform well at high heat aka they have a lower smoke point, which is why some are better for roasting vegetables than others.
Coconut Oil has a smoke point at 450 degrees Fahrenheit, which is typically the max roasting temperature a recipe will require for roasting vegetables. The only issue with this fat is that it is a solid at room temperature, but worry not, we have a trick. Either you can zap the coconut oil in the microwave which we don’t really recommend or use the oven to your advantage.
After you start preheating the oven, grab your pan you are going to roast your vegetables on. Put parchment paper on the pan along with a couple tablespoons of the coconut oil. Throw the pan in the oven for a few minutes for the oil to melt. Take the pan out of the oven, place your vegetables on the pan and while being careful because the pan could be hot.
Ghee has a smoke point of 482 degrees Fahrenheit, which has no problem hanging with the high heat that comes with roasting vegetables. Ghee is made by clarifying butter. Clarifying butter removes its proteins but leaves all of its nutrients. Ghee has an earthier taste and toastier than butter. If you love the taste of butter but prefer a healthier alternative, then ghee is your go-to fat here.
Avocado oil has a smoke point of 520 degrees Fahrenheit, which puts its smoke point the highest on the list. Avocado oil is the most neutral, flavor-wise, of roasting oils, which means it pairs well with almost anything. Avocado oil can be swapped for any recipe that calls for oils like vegetable and canola.
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