To get the most out of your roasted vegetables, it helps to understand each one's unique characteristics.
Let's face it: raw mushrooms are bland, and having those raw slices added to my salads as a kid were part of the reason I grew up really disliking them. The other reason is that when not properly roasted, they can be, well, slimy. A properly roasted mushroom, on the other hand, is meaty, intense, and deeply flavored. That's what we're after.
By the time the mushrooms have browned, they'll have shrunk down to about 50% of their original size . Slow-roasting helps by letting it slowly rise through that range, but an even more effective way is to par-cook the potatoes in water and hold them there. In my testing, I found that an hour at around 150°F is more than enough time to effect this change. I start my sweet potatoes by heating them in a pot, covering them, and letting them rest while I busy myself with other tasks. You can even do this step a few days in advance with no worries.
Carrots have a natural affinity for spices , so I'll generally toss them with olive oil mixed with some variety of spice blend before roasting, whether it's a chili powder , a curry blend, or, in this case, harissa with a touch of cumin and black pepper.
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