Are roasted vegetables naturally oily?

Lexandreia

The veggies the cooks in my university dining hall prepare usually have an oily sheen on them if they're sauteed or roasted. I talked to our dietitian and she claims that the cooks use 1/8 a teaspoon of oil per serving so I was wondering whether all sauteed or roasted vegetables had that sheen to it or whether there's just a ton of oil on them.

I blot off all the oil I can see but I still feel so guilty eating them. So when you roast or sautee your veggies do they usually come out glistening like that even when you only use a little oil? Thanks.

whierd

It's normal.

Well, depends. Ask the cooks.

kellyskitties

I agree ask the cooks. She may direct them to do it that way - but if it doesn't work out well - they may "fudge" it some.

I've found they are usually dry on the exterior when roasted dry. Soft insides, dry outside. Still ok, but not as appetizing.

I betcha they add a little "extra oil" to help the cooking process.

Ang108

The veggies the cooks in my university dining hall prepare usually have an oily sheen on them if they're sauteed or roasted. I talked to our dietitian and she claims that the cooks use 1/8 a teaspoon of oil per serving so I was wondering whether all sauteed or roasted vegetables had that sheen to it or whether there's just a ton of oil on them.

I blot off all the oil I can see but I still feel so guilty eating them. So when you roast or sautee your veggies do they usually come out glistening like that even when you only use a little oil? Thanks.

I use one spritz of a mister for oilve oil on about a cup of water and submerge the vegetables ( usually about one pound to 1.5 pounds ) in that water and swish them around. Even that single spritz makes them all pretty shiny when they come out of the oven, especially if I stir them around a bit.
If the oil they use is of good quality and don't overdo it, it is actually good for you and helps in weight loss as well as general good health.

GiGiBeans

I use a teaspoon of oil on my veggies then bake them on a cookie sheet. They have a very shiny sheen to them but they don't feel slick and oily - if that helps.

benol1

The veggies the cooks in my university dining hall prepare usually have an oily sheen on them if they're sauteed or roasted. I talked to our dietitian and she claims that the cooks use 1/8 a teaspoon of oil per serving so I was wondering whether all sauteed or roasted vegetables had that sheen to it or whether there's just a ton of oil on them.

I blot off all the oil I can see but I still feel so guilty eating them. So when you roast or sautee your veggies do they usually come out glistening like that even when you only use a little oil? Thanks.

I have been cooking for 35 years and have worked as a chef. Roast vegetables are not naturally oily. Your dining hall cook is either adding oil at the beginning of cooking or at the end. Keep in mind that a little oil is ok. When I roast my vegetables, I use a good quality extra virgin olive oil lightly drizzled over the vegetables before they go in the oven.
Kind regards,
Ben

Lexandreia

Hi Ben,

But do they look like they're shiny? I'm ok with a little oil but I just want to make sure they aren't dousing it on by the tablespoon. Thanks

exmsde

Be glad there is oil there since it greatly increases absorption of certain vitamins.

When I cook at home I do find that a small amount of olive oil can leave a sheen on things. So oven fries for example, where I try for 1/2 to 1 teaspoon per serving, have a nice oil sheen on them. And flavor. I recall the same thing with roasting veggies that I had coated first, but I don't recall how much olive oil I used. It certainly would have been targeting no more than 1 teaspoon per serving.

When observing a restaurant kitchen does anyone ever see them carefully use a measuring device? Now is it a tablespoon when it should be 1/8th of a teaspoon per serving? Probably not. But it probably is more than the trace amount they claim.

littleburgy

My roasted veg always come out a little oily and shiny.

I worked in a dining hall behind the scenes -- if they did it correctly and presumably in bulk, the idea would be that they added a bulk set amount of oil to the prepped vegetables -- that should in theory average out to what's in a single serving.

A little shine is OK, good even. Drenched in oil is just plain gross.

benol1

Hi Lexandrea

Hi Ben,

But do they look like they're shiny? I'm ok with a little oil but I just want to make sure they aren't dousing it on by the tablespoon. Thanks

Mine come out looking dry because I drizzle them in a little oil and then douse in some spices and salt. Also, I don't turn mine during the cooking process. If the veggies are being turned then they will come out with a sheen. You might want to ask the cooks in your dining hall how much oil they use. Let them know you are health conscious and I'm sure they will be happy to tell you. Also, trust your judgement - if it feels or tastes like you are ingesting too much oil - it should indicate that you are getting too much oil.
Kind regards,
Ben

FredDoyle

As long as it's a healthy oil like canola, just add a few calories to your log.