I’m happy to read your comments and know that (thankfully) I’m not the only person who had never roasted a whole chicken before. It’s actually quite common, like brunettes. ;-)
Just kidding… chalk that comment up to years of laughing at blonde jokes.
Last night, when I made this yummy recipe I learned what a parsnip is. And it’s not a tuber-like veggie that looks sort of like a radish (which is how I described them yesterday morning). They look like white carrots.
I’m obsessed with roasting veggies. I love them the Ina Garten way with evoo, salt and pepper. This recipe from Top Chef University is a little more glamorous. I was a little bit intimidated and worried I’d mess it up. But that’s why I’m cooking through TCU. To learn how to cook new things and expand my culinary knowledge.
Bring me my honey and crumbly cheese!
Some roasting tips that I didn’t know and are brilliant!
Cut your veggies about the same size
Go longer at a lower heat for a more thorough cook through. Normally, I roast at 425 for about 20 minutes. These babies roasted at 350 for 50 minutes.
If you’re going to add cheese, do it at the very very end or after you remove the tray from the oven.