Should I add salt and spices to vegetables before or after roasting?

Question

Find out when to season for best flavor and texture.

Answer 1

You should add salt and spices to vegetables before roasting, ensuring they are evenly coated with oil and seasoning, which helps them adhere and infuse flavor during cooking.

Detailed Explanation:

Seasoning vegetables before roasting is the preferred method for several reasons:

• Flavor Infusion: When salt and spices are added before roasting, they adhere to the oiled surface of the vegetables. As the vegetables cook, the flavors have a chance to infuse into the vegetable itself, resulting in a more deeply seasoned and flavorful final product.
• Crisping and Browning: Salt draws out moisture, and when added before roasting, it can contribute to a crispier exterior by helping to create a crust. Spices also undergo chemical changes (Maillard reaction, caramelization) during roasting, which enhances their flavor and contributes to browning.
• Adhesion: Tossing vegetables with oil and then immediately with salt and spices ensures the seasonings stick uniformly to the surface. If you add them after roasting, they might not adhere as well and could fall off.
• Even Distribution: It's much easier to get an even coating of seasoning when tossing everything together in a bowl before spreading it onto the baking sheet.

While you can add a final sprinkle of salt or fresh herbs after roasting for brightness or a last pop of flavor, the bulk of your seasoning should go on beforehand.

Pro Tip:

Always toss your vegetables in a large bowl with oil first, then sprinkle generously with salt and spices. This ensures the seasonings stick to the oil-coated surface rather than just clumping on dry spots.