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Requested by:

Photo by Cathy Myers

Cooking Level: Intermediate

Living In: Crestline, California, USA
Cathy Myers is looking for: (1 recommendation)
Hi everyone! I've review a handful of roasted veggie recipes and I'm not getting a consensus on roasting times for mixed veggies. I'd like to roast broccoli, cauliflower and carrots together, if I can. Do these three vegetables take about the same amount of roasting time? Thanks for helping me!

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Last updated: Jul. 29, 2013 2:30 am
Posted: Jul. 28, 2013 5:02 pm
 
Commented by: BigShotsMom
Jul. 28, 2013 5:05 pm
Hi Cathy, I may be wrong, but I think the carrots would take a bit longer because they are denser than the broccoli and cauliflower, unless you cut them fairly thin.
Comments:
BigShotsMom
Jul. 28, 2013 5:08 pm
I am thinking 40-45 minutes for the carrots and about 30 for the rest at 400.
 
gderr the dysfunctional
Jul. 28, 2013 5:10 pm
agree with bsm. depends on what size your carrots are.
 
Cathy Myers
Jul. 28, 2013 5:23 pm
Thanks, friends. The last time I roasted veggies, I did so in the convection oven and they were terrible! The potatoes and carrots never really got soft enough and the cherry toms were incinerated! So I'll put the carrots in first to get them going. I am going to slice them lengthwise and then into thirds> Thank you again!
 
Cathy Myers
Jul. 28, 2013 5:24 pm
Thank you, campergramma! My sage is begging to be picked and used. Tomorrow's it's day!
 
Jul. 28, 2013 5:37 pm
Broccoli and caulifower cook quickly, usually by blanching in hot water. If you cook it too long it turns to mush. I would look for proven recipes that indicate which veggies are compatible for roasting instead of just trying to combine these 3. Carrots take far longer to cook then the other two.
 
Litegal1
Jul. 28, 2013 5:40 pm
I'm with Goodfood. I usually dry-fry my broccoli in just a hot pan for 6 to 7 minutes when I want that roasted taste.....
 
Semigourmet
Jul. 28, 2013 6:31 pm
Cathy the carrots are a hard veg. cauliflower and broccoli are tender veggies. you could do it two ways. 1) start (baby) carrots off first, at 400, for about 25 to 30 minutes, then add the broccoli and cauliflower and give it another 15 minutes. maybe 20. Or 2. you could slice the carrots pretty thin and that way they would cook at the same pace as the softer veggies. good luck. I know I am really late with this post.
 
chairlifter
Jul. 28, 2013 7:07 pm
Hi Cathy Try some parsnips and chopped rutabaga with those carrots, with some butter or oil, fresh dill, S+P and the like, in a foil bag...Second foil bag with the cruciforms that just go in those several moments later, and you should be pretty much "there"...
 
Jul. 29, 2013 2:30 am
I agree with missmary. Either you add the veggies at different times or adjust the size of the ones that take longer to cook. If you make them in a casserole type dish with too much liguid, the more tender veggies will be overdone.
 
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