The Principle of Pan-roasting
This broccoli was combined with red onions that had been marinated in sea salt and balsamic, radicchio, sun-blush tomatoes, basil, a drizzle of extra virgin olive oil, a squeeze of lemon juice, and some crushed walnuts.
Pan-roasting veggies is a great way to add an extra layer of flavour to your veggie creations. Again it’s all about doing applying different principles of preparation to different ingredients so as to create a more complex and interesting overall result.
Pan-roasting contrary to sautéing happens by cutting the veg you’re using into larger pieces of an even thickness and then treating them like you would treat a piece of meat like steak in the pan.
As then cooking a steak you can add flavour to the oil you are using by letting it infuse with a lightly bashed clove or two of garlic along with a hard herb like time or rosemary.
Depending on the temperature you are roasting at you want to consider whether to go for olive oil or an oil that can handle higher temperatures like grape seed or groundnut oil. You can also opt for an olive oil that isn’t extra virgin. It’s a matter of preference and tasty really.
Here are the steps:
Cut you veg into the desired shape.
Get a frying pan nice and hot. Add a drizzle of oil and shake the pan to distribute evenly.
Add the veg you are roasting along with seasoning.
Keep turning over until the desired level of caramelisation has been achieved.
Transfer onto a cutting board and cut into bite sized shapes.
Combine with the other elements in whatever dish the pan-roasted ingredient is being used.