Blanch veggies before roasting

Cut down on cooking time and get better results.

When roasting vegetables, they sometimes burn before they get tender.

Blanching veggies before roasting them allows them to caramelize a bit without burning.

Ingredients

Any vegetable you’d like to roast (asparagus, Brussels sprouts, green beans, cauliflower, broccoli, or many others)
Olive oil
Black pepper

Directions

Preheat the oven to 400 degrees.
To a large pot, add water and salt until the water fills half the pot and tastes barely salty. Bring the water to a boil over high heat.
Add the vegetables to the boiling water. Boil for about 2 minutes. The vegetables are still blanching even if the water hasn’t come back to a full boil.
Drain the veggies, toss them with a little olive oil, and lay them out on a baking sheet. It’s important to not crowd them.
Roast the veggies until tender and beginning to caramelize. Add some freshly ground pepper and serve.