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roasting vegetable help

post #1 of 8
Thread Starter 
hi all
am catering a small(75) but spendy wedding this weekend and one of the menu items is an assortment of roasted vegetables...pattypan squashes, brussel sprouts, tricolor carrots, asparagus, shallots etc..i know that these veggies can't all be roasted together cuz the cooking times are different, so my question is...can /should i roast them separately, then toss them together? can i kinda preroast them a day ahead and then do a reheat? any suggestions would be greatly appreciated, as usual..just as a reminder, i am oven challenged...i have two other entrees to get reheated, plus a sweet potato souffle...2 ovens, a flattop with a six burner stove, a grill and a nuker...thanks
joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #2 of 8
FWIW, Joey, I often reheat roasted veggies, with no loss of quality. My concern would be room---seems like a lot to reheat with little space for it.

Wild hair thought: What if you put the finished veggies in a hotel pan and sat that on the flat-top with a vented cover? Would that work?

As to tossing them together, the only thing I ever leave out of mixed, tossed veggies like that is beets. They go into the mix at the last minute, or there's a tendency for them to stain everything. But that doesn't appear to be a problem for you.

I'd also be a little concerned, with your mix, that the asparagus might break up and get crushed in the tossing. Everything else is much denser.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 8
Thread Starter 
thanks ky,
yeah, the asparagus i would add at the last minute before going out on the buffet..thought about a reheat on the flattop...do you think the shallots and pattypans will be about the same amount of roasting time? no beets this go round..i love them, but the bridegroom is a finicky one..you should see the list of do not's! oy......thanks again..as per usual, the short ribs they sent were the wrong ones..they were suppose to be marinating today for their braising tomorrow, then the reheat on saturday...now i have to wait for tomorrows delivery to start the process...gosh, its always something, isn't it? or as bdl says,' no, sometimes, it's not, its something else'..gotta love that!
joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #4 of 8
I would do the day before, roast all at once and just pull off as they are done, otherwise you will be there all day. Put large veges first towards back of pan in oven then all small towards front. If you have open grill it could be faster you could grill them but not on flat top. Do not toss aspparagus just place 2 or 3 on top of the rest
CHEFED
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CHEFED
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post #5 of 8
Hi Joey,
for future reference, this might help if you have somewhere to put it? On my last job I only had one oven and I am an oven cook!
I purchased one of the 18qt roaster ovens. I did a prime rib in it, a 20# turkey, bread pudding, several fruit and berry crisps, and roast whole red potatoes and potato wedges.

Realized right away it was a bit fast, but everything was excellent.

All the suggestions above sound good--Good Luck!!!
Nan
post #6 of 8

Roast together

Two things I always do when roasting veggies: Oven temp should be 375 or higher. Many vegetable sugars caramelize at higher temps(especially carrots) 400 deg will create nice browning before overcooking.

Second: Preheat the dry pans in the hot oven before adding vegetables, assuming the veggies will be at least lightly oiled and seasoned. This will ensure a nice golden brown color also. I find some oil, salt, pepper fresh thyme and a splash of worchestershire fantastic for roasted root vegetables.

Just my two cents, hope all goes well
Keep those fires burnin'
 
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Keep those fires burnin'
 
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post #7 of 8
Thread Starter 

thanks all

thanks for all your comments and suggestions..party is done, i am paid and all went well. i ended up roasting the patypans and baby zucchinis together but separate from the shallots separate from the brussel sprouts, and separate from the asparagus..all at 400 with a bit of s&p and drizzle of olive oil..didn't really take that long..for the reheat i (no eye rolling) tossed them except the asparagus and nuked them...then put them in a hotel pan on top of the flat top..in the end, you gotta do what you gotta do and what you know...unfortunately most of the guests were from the midwest and i think the baby veggies may have been lost on them( no offense anyone)..green beans and carrots probably would have been just fine for them..again, thanks all who took the time to help..nan,(shipscook), good idea about the roaster..may have to purchase one as i am always short on oven space...good day all
joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #8 of 8
Thanks so much for update!!! always good to hear how things turn out.
Boy, from some of our posts over the last few years, I believe we are queens of doing with what you have.

some of the caterers here always amaze me with on site jobs they pull off!!

Nan
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