Why are a restaurant's roasted vegetables so much tastier than homemade ones?
The simple answer to why roasted vegetables from a restaurant taste so good: lots of fat and salt and high heat. Refer to the list below and watch Ethan Chlebowski's useful instructional video for the full answer.
- Salt is the seasoning, not herbs or spices
- Use fats, thoughtfully
- Embrace high heat (+ convection)
- Give the vegetables space & time
- Try parboiling
- Frozen vegetables are your friend
- Add flavor enhancers after roasting