Blanching veggies before roasting

Cut down on cooking time and get better results.

Contributed by Preston Maring, MD

Blanching veggies before roasting

Roasted asparagus with feta is a favorite. So is roasted cauliflower, which I sometimes use over a bed of sauteed chard to make a pizza.

Sometimes I’ve burned vegetables when roasting them until they were tender. Blanching veggies before roasting them allows them to caramelize a bit without burning.

So, try this — enjoy the bounty.


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


1.   Preheat your oven to 400 degrees.

2.   To a large pot, add water and salt until the water fills half the pot and it tastes barely salty. Bring it to a boil over high heat.

3.   Add your vegetable to the boiling water. Leave in the boiling water for about 2 minutes. They are still blanching even if the water hasn’t come back to a full boil. (If you plan to use blanching as your only cooking method, you can bite the veggies periodically until crunchy-tender, scoop them into a bath of ice water to stop the cooking, drain, and serve.)

4.   Drain the veggies, toss them with a little olive oil, and lay them out on a baking sheet. It’s important not to crowd them.

5.   Roast the veggies until tender and beginning to caramelize. Add some freshly ground pepper and serve.