The Type Of Vegetables You're Not Roasting, But Definitely Should Be

A bit of chopping, some seasonings, and around half an hour or so spent roasting in the oven can do wonders for your vegetables. Kissed by the heat, their natural flavors intensify to much greater depths, making them way more enjoyable than usual. Most of the time, it's fresh veggies that get roasted, but have you ever considered something a little different, like the pickled variety instead? Even though they're commonly eaten cold and straight out of the jar, you'll find roasting pickled vegetables to be a marvelous way to bring out their hidden potential.

Pickled vegetables, as we all know, often sit in a brine for a while, soaking up all the salty, tangy goodness it has to offer. The downside, however, is they can get overwhelmingly bold at times. Roasting is a surefire way to fix this since it takes away some of the moisture and makes it slightly less acidic. This helps other subtler flavors to stand out better, so you might spot little nuances that used to get obscured, now beautifully accentuated. What comes together in the end is a unique interplay of tangy and sweet, with a hint of charred smokiness in the undertone. It's a complexity that transforms even the most ordinary pickles.

Roasting pickled vegetables is no more complicated than fresh ones. In fact, they might even be more convenient since they already come pre-seasoned. They just need a quick blotting to remove excess moisture and as always, a coating of oil for the roasting process. If preferred, sprinkle in fresh herbs to impart a touch of aroma. Depending on the types of pickled vegetables you have in the fridge and the oven temperature (usually around 375 or 400 degrees Fahrenheit), the cooking time may vary anywhere from 30 to 45 minutes.

Once you've roasted the pickled vegetables, it's time to have some fun. Much like fresh vegetables, serving them alongside hearty main courses like roasted turkey or a Swiss steak is a no-brainer. They would also make quite a twist when added to ordinary salads. They're just flavorful enough to take away the blandness while still keeping the taste profile fresh and light.

They also make gorgeous toppings whenever the dish calls for something new and fascinating. Laid over toasted bread with a layer of cheese underneath or stuffed into sandwiches and burgers, they breathe new life into all those overly familiar breakfasts and lunches. The same thing applies to rice bowls, pasta, and even garlic butter noodles where they not only diversify the flavors but also bulk up the textures. Better yet, serve them as part of your charcuterie board or cheese board and you've got a captivating start to the party.