The Food Lab: Better Home Cooking Through Science

Essential VEGETABLE

Technique   #5:

ROASTING/BROILING

On the surface, roasting, grilling, or broiling vegetables may
not appear to be too similar to searing vegetables in a skillet,
but the goal is the same: to caramelize and brown the
exterior of the vegetable while leaving a bit of fresh crunch
in the center. It’s dead simple to do under the broiler. Take
stalks of asparagus, for example. The high heat of the
broiler rapidly starts caramelizing and charring the
asparagus’s sugars while allowing the bulk of it to remain