For the Best Roasted Vegetables, Start with Steam | Techniquely with Lan Lam

Byamazingfoodstv


For perfect browning, texture, and tenderness, the best way to cook vegetables is to steam them and reverse sear, rather than roast. In this episode of Techniquely Lan Lam explains why.

Roasted Cabbage Recipe:
Brussels Sprouts Recipe:
Roasted Fennel Recipe:

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0:00 – Poorly Roasted Brussel Sprouts
0:34 – Reverse Seared Vegetables
1:20 – Prep the Vegetables
3:45 – Arrange the Vegetables
6:13 – Steam the Vegetables
8:42 – Brown the Vegetables
10:17 – Tasting

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39 Comments

  4. take this from an autistic guy with an unwavering drive for perfection – cut your sprouts in half, put olive oil and water on a pan, a (5ply stainless steel with a lid works best)

    stir the oil and water a little bit (yes oil and water do not mix, forget everything you know, you have to trust me on this one.) before adding the sprouts flat side down on a cold pan.
    Crank the heat all the way up, the water will boil and steam will come out, keep the lid on, after a few seconds the steaming will stop, and you will notice the boiling sound will turn into a sizzling sound, remove lid, check for level of browning, remove from heat, season with whatever you prefer.

    I mentioned 5ply stainless because it is the best at distributing heat evenly, meaning there is a better chance the sprouts in the middle have the same browning as the one towards the outside. you will need more water than you might think, I know it sounds very counterintuitive to put water when you need something to brown, I dont know the science behind it, but this method works without fail.

  5. Can’t we just do as with pot stickers (pan fried dumplings)? Sear first and then finish with steam cooking by just adding a bit of water and cover and cook until all dry/steam gone and enhanced bottom crust of the food/veggie. It’s worked fine for centuries and no issues of uneven cooking that I know of with this simple method.

  8. I feel like ATK has been watching The Bear a little too much with those shots. 😂

    Seriously though, those veggies look delicious. Love me some Maillard browning. Great technique!

    Lan and Dan are my favorites.

  10. I'm using my regular pressure cooker to pre-steam. Since I'm using induction the pot comes to pressure very fast. Then browning in the oven. I like the process of cutting cabbage into 8th for browning, better than trying to brown thin cut cabbage.

  15. My question is about washing these veggies. How do you wash the cabbage and fennel? I'm so used to cutting up the cabbage and washing it, then stir fry. How do I wash the wedges? Just rinse the sides and not worry about the inside leaves? Or do you not wash them?

  19. I love this video and can't wait to try it with some sprouts. My only feedback is the order was a bit confusing for my dim bulb brain. I probably would've shifted the steaming section a bit earlier, but once you watch the whole video it gets more clear on what you do and when. Thanks again!

  27. I think that a Seminole pumpkin (cut in half through it's equator) would be a perfect side dish for two to accompany a grilled pork steak, or some fried chicken.

    Another excellent Lan Lam video! But, then again, would one expect anything less from her.

  28. I've pan roasted rings of delicata squash in just a little bit of water, which eventually boils off and lets me get browning underneath. Drop a soft-cooked egg (sous vide) in the middle and it's both easy and fancy.

  29. Thanks! I don't mind dried out cabbage and brussels sprouts, but this looks like a nice way to try. Not exactly the same, but this is more or less how I heat frozen dumplings: steam, then pan fry.

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