Artičoke - srca 25 do 35 minuta. Tačno vreme može da varira u zavisnosti od veličine srca artičoke i vaše rerne, pa proverite da li su gotove tako što ćete nežno povući list. Ako se lako odvoji, verovatno su gotove. Takođe bi trebalo da budu zlatno-smeđe.
Artičoke - cele 45 i 75 minuta, u zavisnosti od veličine artičoke. Manje artičoke će biti gotove u kraćem vremenskom periodu, dok će za veće biti potreban ceo sat ili čak i duže. Da biste proverili da li su gotove, povucite list blizu vrha artičoke, ako se lako odvoji, gotove su.
Beli luk - cela glavica, 40-60 minuta, ili dok češnjevi ne omekšaju i lako se ne iscede sa ljuske. Tačno vreme će zavisiti od veličine glavice belog luka i vaše rerne.
Kako ispeći beli luk u rerni?
Blitva - stabljike od 7,5 cm, oko 20 minuta, ali ih prvo morate kuvati, 5 do 6 minuta, u slanoj vodi. Obrisite. Pecite dok ne omekšaju i blago porumene.
Blitva - listovi (za cips) 10 do 15 minuta, okrećući ih na pola pecenja ili dok ne postanu hrskavi.
Boranija 15 do 25 minuta da bi se postigla mekana, blago porumenela i hrskava tekstura. Okrenite na pola pečenja.
Brokoli - cvetovi 20 do 25 minuta, da bi se postigla mekana i blago porumenela tekstura. Okrenite cvetove na pola pečenja radi ravnomernog pecenja.
Bundeva - manji komadi 25 do 45 minuta da se peku, u zavisnosti od veličine komada. Bundeva je gotova kada je mekana i lako se probija viljuškom, a često ima blago porumeneli ili čak blago zagoreli izgled.
Bundeva - komadi 35 do 50 minuta da se peku dok ne omekšaju i blago se karamelizuju. Tačno vreme može da varira u zavisnosti od veličine bundeve i veličine komada, pa se preporučuje da proverite da li su gotovi viljuškom ili nožem.
Crni luk - presečen na pola, 20 do 30 minuta da omekša i porumeni. Uverite se da su presečene strane okrenute nadole na plehu za optimalnu karamelizaciju.
Cvekla - cela, 45 do 60 minuta, peći dok ne omekša. Tačno vreme će varirati u zavisnosti od veličine cvekle. Manja cvekla će se brže peci od veće. Operite i odsecite vrh i rep cvekle. Začinite. Umotajte svaku cveklu pojedinačno u foliju. Pecite dok nož lako ne probije sredinu cvekle. Ostavite cveklu da se malo ohladi pre nego što je oljuštite.
Cvekla - četvrtine, 35 do 45 minuta. Isecite vrh i rep, pa onda isecite na cetvrtine. Tačno vreme može varirati u zavisnosti od veličine četvrtina i vaše rerne, pa je najbolje proveriti mekoću probadanjem viljuškom ili nožem. Okrenite na pola ili jednom ili dvaput.
Grašak - svež, 25 do 35 minuta.
Grašak - zamrznut, 35 do 45 minuta. U zavisnosti od toga da li je svež ili zamrznut i da li želite da bude hrskav. Zamrznuti grašak može zahtevati malo duže vreme, potencijalno do 45 minuta. Mešanje na pola vremena pečenja pomaže u ravnomernom pečenju i sprečava zagorevanje. Zamrznuti grašak osušite papirnim ubrusima da biste uklonili višak vlage ako želite da bude hrskav.
Karfiol - cvetovi 20 do 30 minuta, ili dok ne porumene i ne budu mekane. Preporučuje se da ih promešate na pola pečenja kako bi se osiguralo ravnomerno pecenje.
Pripremiti karfiol.
Priprema ze na isti način kao brokoli. Imate link gde je brokoli.
Kelj - trakice, 10 do 20 minuta, u zavisnosti od željene hrskavosti i vaše rerne. Kelj treba da bude mekan i blago porumeneo sa hrskavim ivicama. Najbolje je proveriti ga nakon oko 10 minuta, a zatim svakih nekoliko minuta kako biste sprečili da zagori. Operite listove kelja i dobro ih osušite. Uklonite čvrste stabljike i isecite ih na komade veličine zalogaja. Začinite (uverite se da su svi listovi prekriveni uljem). Rasporedite kelj u jednom sloju kako biste izbegli prenatrpanost, jer to može dovesti do toga da se pari umesto da bude hrskav. Pecite 10-15 minuta, proveravajući da li je pecen. Ako kelj nije dovoljno hrskav, nastavite da pečete još nekoliko minuta, pažljivo prateći da ne zagori. Ostavite da se malo ohladi (više će postati hrskav).
Keleraba - četvrtine 20 do 25 minuta ili dok ne omekša i blago porumeni. Možda ćete morati da prilagodite vreme pečenja na osnovu veličine četvrtina kelerabe i vaše rerne. Pecite ih u jednom sloju. Okrenite na pola pečenja.
Koren celera - komadići od 2,5 cm, 20-30 minuta da omekšaju i karamelizuju se. Uverite se da su ravnomerno premazani uljem i začinima i rasporedite ih u jednom sloju na pleh za optimalno pečenje.
Krompir - mladi sitan krompir, 30 do 45 minuta. Okrenite ga dva ili tri puta. Tačno vreme može da varira u zavisnosti od veličine krompira i vaše rerne, ali treba da bude mekan i da počne da dobija zlatno-smeđu boju.
Krompir - crven, četvrtine, 30 do 50 minuta. Najbolje je da ih okrenete na pola pečenja kako bi se ravnomerno ispekli i potamneli. Trebalo bi da budu mekani i zlatno-smeđi kada su gotovi. Krompir poređajte u jednom sloju, vodeći računa da ne budu pretrpani. Pecite ih 20 do 30 minuta, zatim ih okrenite i pecite još 10 do 20 minuta.
Krompir - beli, četvrtine 40 do 50 minuta. Ali tačno vreme zavisi od veličine komada krompira. Manji komadi će se brže peći, dok će većim komadima biti potrebno više vremena. Krompir poređajte u jednom sloju, vodeći računa da ne budu pretrpani. Krompir je gotov kada viljuška lako prođe kroz sredinu i kada su zlatno-smeđi i hrskavi spolja.
Kupus - rendan 20 do 25 minuta. Preporučuje se povremeno mešanje ili okretanje kupusa tokom pečenja kako bi se osiguralo da ravnomerno se pece i porumeni.
Kupus - kriške 30 do 45 minuta, u zavisnosti od veličine, da se ispeku i postanu mekani i zlatno-smeđi. Okrenite na pola pečenja.
Mladi luk - prepolovljen po dužini 20 do 30 minuta, u zavisnosti od veličine mladog luka. Očistite mladi luk, a zatim ga prepolovite po dužini. Začinite. Pecite 20-30 minuta ili dok ne omekša. Poslednjih 8-10 minuta možete dodati prezle i koru limuna i vratiti ih u rernu, okrenuti na pola pečenja.
Paprike babure - polovine, 20 do 30 minuta, da omekšaju i blago zagore. Tačno vreme može varirati u zavisnosti od veličine paprika i željenog stepena pečenja, ali bi trebalo da se lako probodu viljuškom kada su gotove. Okrenite na pola.
Paradajz - polovine 30 do 45 minuta. Tačno vreme može da varira u zavisnosti od veličine i zrelosti paradajza, kao i od vaše želje za tim koliko mekan i karamelizovan želite da bude.
Za manje, zrele paradajze (kao što su čeri ili grejp paradajz):
Počnite sa proverom pečenja oko 20-25 minuta.
Za veće, čvršće paradajze (kao što su roma ili šljiva paradajz):
Možda će im biti potrebno bliže 40-50 minuta.
Za karamelizovaniji rezultat:
Možete ih peći malo duže, ili ih čak i peci u rerni, samo sa jedne strane, ili gore ili dole, nekoliko minuta na kraju, ali pažljivo pazite da ne zagori.
Patlidžan - kriške od 2,5 cm, 20 do 30 minuta. Patlidžan je gotov kada je zlatno-smeđeg boje i mekan. Okrenite na pola pečenja.
Paškanat, 20 do 45 minuta, u zavisnosti od veličine. Trebalo bi da bude mekan i blago porumeni kada je pečen. Okrenite ga na pola pečenja.
Pečurke - cele 20 do 30 minuta, ili dok ne omekšaju i ne porumene ivice. Začinite. Poređajte u jednom sloju. Možda ćete morati da ocedite višak tečnosti tokom pecenja kako biste sprečili da budu gnjecave. To će se desiti oko 15-tog do 20-tog minuta. Ocedite tečnost i pecite još 5 do 10 minuta.
Pečurke - isečene na kriške, pecite 20-25 minuta. Tačno vreme pečenja može da varira u zavisnosti od debljine kriški i željenog nivoa zapečenosti, ali treba da budu mekane i blago zlatno-smeđe kada su pečene. Pecite ih u jednom sloju i okrenite na pola pečenja.
Praziluk presečen po dužini 35 do 60 minuta.
Za nežni praziluk:
Pecite 35-45 minuta, prelivajući čorbom ili vodom nekoliko puta da bi ostao vlažan.
Za hrskavi praziluk:
Pecite 45-60 minuta, povremeno mešajući, dok ne porumeni.
Prokelj, 20 do 40 minuta. Manji prokelj 20 do 25 minuta, veći prokelj do 40 minuta. Okrenite na pola pečenja.
Slatki krompir - batat, četvrtine, 30 do 35 minuta, u zavisnosti od veličine i debljine kriški. Okrenite na pola pečenja kako bi se ravnomerno ispekli i postali hrskavi.
Spanać - sveži listovi 5 do 10 minuta. Ali tačno vreme pečenja zavisi od jela i od toga da li je u pitanju svež ili smrznuti spanać. Za sos od spanaća, pečena jela ili kiševe (kis Loren), očekujte vreme pečenja od oko 20-30 minuta ili dok se jelo ne stegne i preliv ne porumeni. Ako pečete smrznute listove spanaća, biće potrebno više od 10 minuta jer imaju vlagu, ali se pobrinite da je dobro oceđena.
Tikvice - presecite na pola i pecite 15 do 20 minuta dok ne omekšaju i blago porumene. Tačno vreme može da varira u zavisnosti od veličine i debljine tikvica i željenog nivoa mekoće i porumenelosti. Okrenite na pola pečenja.
Šargarepa 20 do 30 minuta. Proverite posle 20 minuta da li se lako probija viljuškom, ako je tako, gotove su. Okrenite na pola pečenja.
Špargle 10 do 15 minuta u zavisnosti od debljine prutica. Tanje špargle će se brže peci, dok će debljim šparglama možda biti potrebno malo više vremena. Špargle treba da budu mekane i blago porumene kada su gotove. Okrenite ih na pola pečenja.
Artichokes - hearts for 25 to 35 minutes. The exact time can vary based on the size of the artichoke hearts and your oven, so check for doneness by gently pulling a leaf. If it pulls away easily they are likely done. They also should be golden brown.
Artichokes - whole for 45 and 75 minutes, depending on the size of the artichoke. Smaller artichokes will likely be done in the shorter end of that range, while larger ones may take the full hour or even longer. To check for doneness, pull on a leaf near the top of the artichoke; if it pulls off easily, it's done.
Asparagus for 10 to 15 minutes depending on the thickness of the spears. Thinner asparagus will cook faster, while thicker asparagus may require a bit more time. The asparagus should be tender and slightly browned when it's done. Flip halfway through.
Beetroot - whole for 45 to 60 minutes, to roast until tender. The exact time will vary depending on the size of the beets. Smaller beets will cook faster than larger ones. Wash and trim the stems and root ends of the beets. Season. Wrap each beet individually in foil. Roast until a knife easily pierces the center of the beets. Let the beetroot cool slightly before peeling off the skins.
Beetroot - quarters for 35 to 45 minutes. The exact time can vary based on the size of the quarters and your oven, so it's best to check for tenderness by piercing with a fork or knife. Flip halfway through or once or twice.
Bell peppers - halved for 20 to 30 minutes to become tender and slightly charred. The exact time can vary based on the size of the peppers and your desired level of doneness, but they should be easily pierced with a fork when ready. Flip halfway through.
Brussel sprouts for 20 to 40 minutes. Smaller for 20 to 25 minutes, larger up to 40 minutes. Flip halfway through.
Broccoli - florets for 20 to 25 minutes, to achieve a tender and slightly browned result. Flip the florets halfway through for even cooking.
Cauliflower - florets for 20 to 30 minutes, or until golden brown and tender. It's recommended to toss them halfway through to ensure even cooking.
Prepare the cauliflower same way as broccoli. You have link above.
Carrots for 20 to 30 minutes. Check after 20 minutes if they are easily pierced with a fork they are done. Flip halfway through.
Cabbage - shredded for 20 to 25 minutes. It's recommended to stir or flip the cabbage occasionally during baking to ensure even cooking and browning.
Cabbage - wedges for 30 to 45 minutes depending on the size, to cook through and become tender and golden brown. Flip halfway through.
Celery root - 1 inch pieces for 20-30 minutes to become tender and caramelized. Ensure they are evenly coated with oil and seasonings, and spread them in a single layer on the baking sheet for optimal roasting.
Eggplant - 1 inch slices for 20 to 30 minutes. The eggplant is done when it's golden brown and tender. Flip halfway through.
Garlic - whole head for 40-60 minutes, or until the cloves are soft and easily squeezed from the papery skin. The exact time will depend on the size of the garlic bulb and your oven.
How to roast garlic in the oven?
Green beans for 15 to 25 minutes to achieve a tender, slightly browned, and crisp-tender texture. Flip halfway through.
Kale - strips for 10 to 20 minutes, depending on the desired crispiness and your oven. The kale should be tender and slightly browned with crispy edges. It's best to check on them around 10 minutes and then every few minutes after to prevent burning.
Wash kale leaves and thoroughly dry them. Remove the tough stems and chop into bite-sized pieces. Season (make sure all leaves are covered with oil). Spread the kale in a single layer to avoid overcrowding, as this can lead to steaming instead of crisping. Bake for 10-15 minutes, checking for doneness. If the kale isn't crisp enough, continue baking for a few more minutes, watching closely to prevent burning. Leave to cool for a bit (they will crisp up more).
Kohlrabi - quarters for 20 to 25 minutes or until tender and lightly browned. You may need to adjust the cooking time based on the size of the kohlrabi quarters and your oven. Bake them in a single layer. Flip halfway through.
Leeks halved lengthwise for 35 to 60 minutes.
For tender leeks:
Roast for 35-45 minutes, drizzling with broth or water a few times to keep them moist.
For crispy leeks:
Roast for 45-60 minutes, stirring occasionally, until golden and crispy.
Mushrooms - sliced for 20-25 minutes to bake. The exact time can vary based on the size of the slices and your desired level of browning, but they should be tender and slightly golden brown when done. Bake them in a single layer and flip halfway through.
Mushrooms - whole for 20 to 30 minutes, or until they are tender and have browned edges. Season. Place in a single layer. You may need to drain off excess liquid during cooking to prevent sogginess. This will happen in about 15 to 20 minutes. Drain the liquid and bake for another 5 to 10 minutes.
Onion - halved for 20 to 30 minutes to become tender and golden brown. Ensure the cut sides are facing down on the baking sheet for optimal caramelization.
Parsnips for 20 to 45 minutes depending on the size. They should be tender and lightly browned when done. Flip halfway through.
Peas - fresh for 25 to 35. Peas - frozen for 35 to 45 minutes. Depending on whether they are fresh or frozen, and whether you want them crispy. Frozen peas may require a bit longer, potentially up to 45 minutes. Stirring them halfway through the cooking time helps ensure even baking and prevents burning. Frozen peas dry with paper towels to remove excess moisture if you want them crispy.
Potatoes - baby potatoes for 30 to 45 minutes. Flip them two or three times. The exact time can vary depending on the size of the potatoes and your oven, but they should be tender and starting to turn golden brown.
Potatoes - red, quarters for 30 to 50 minutes. It's best to toss them halfway through to ensure even cooking and browning. They should be tender and golden brown when done. Place potatoes in a single layer making sure they are not overcrowded. Bake them for 20 to 30 minutes then flip them and bake for another 10 to 20 minutes.
Potatoes - white, quarters for 40 to 50 minutes. But the exact time depends on the size of the potato pieces. Smaller pieces will bake faster, while larger pieces will require more time. Place potatoes in a single layer making sure they are not overcrowded. They are done when a fork easily pierces through the center and they are golden brown and crispy on the outside.
Pumpkin - smaller pieces for 25 to 45 minutes to roast until tender and lightly caramelized. The exact time can vary based on the size of the pumpkin and the size of the pieces, so it's recommended to check for doneness with a fork or knife.
Pumpkin - bigger pieces for 35 to 50 minutes to cook, depending on the size of the pieces. The squash is ready when it's tender and easily pierced with a fork, and often has a lightly browned or even slightly charred appearance.
Spinach - fresh leaves for 5 to 10 minutes. But the exact time depends on the dish and whether it's fresh or frozen spinach. For spinach dips, bakes, or quiches, expect a baking time around 20-30 minutes or until the dish is set and the topping is golden brown. If roasting frozen spinach leaves, it will take more than 10 minutes because they have moisture, but make sure it is drained well.
Spring onions - halved lengthwise for 20 to 30 minutes, depending on the size of spring onions. Trim the spring onions, then halve them lengthwise. Season. Roast for 20-30 minutes, or until tender. For the last 8-10 minutes, you can add breadcrumbs and lemon zest and return them to the oven, tossing halfway through.
Sweet potatoes - batata, quarters for 30 to 35 minutes, depending on the size and thickness of the wedges. You'll want to flip them halfway through to ensure even browning and crisping.
Swiss chard - 3 inch stems, about 20 minutes but you have to boil them first, for 5 to 6 minutes, in salted water. Bake until softened and lightly browned.
Swiss chard - leaves (for chips) for 10 to 15 minutes, flipping halfway through, until they are crisp.
Tomatoes - halves 30 to 45 minutes. The exact time can vary based on the size and ripeness of the tomatoes, as well as your preference for how tender and caramelized you want them to be.
For smaller, ripe tomatoes (like cherry or grape tomatoes):
Start checking for doneness around 20-25 minutes.
For larger, firmer tomatoes (like Roma or plum tomatoes):
They may need closer to 40-50 minutes.
For a more caramelized result:
You can roast them for a bit longer, or even broil them for a few minutes at the end, but watch carefully to avoid burning.
Zucchini - halves for 15 to 20 minutes to cook until tender and lightly browned. The exact time can vary depending on the size and thickness of the zucchini and your desired level of tenderness and browning. Flip halfway through.
No comments:
Post a Comment