KDH contributor Executive Chef Andrew Buffalino clearly knows his way around the Hamptons farm stands.  Serving delicious food to hoards of hungry Hamptonites a day at LT Burger in Sag Harbor, Andrew must be frenching fries in his dreams by now! KDH loves Andrew’s knack for roasting local veggies perfectly and adding his own little touch to punch ’em up a bit. We asked Andrew to share his top tips for roasting vegetables below:

Andrew says, “When roasting vegetables you can use a frying pan on your stove top, or in a sheet pan in the oven. You can choose if you want to serve shaved, diced, or chopped vegetables. The key to either method is the following”:

1. Keep the vegetables separated: “If the vegetables are too close together on the pan, they tend to steam, not roast, and lose the roasted edges that give that toasty aroma
and taste.”

2.  How should we coat before we roast?: “I prefer to coat my winter vegetables in clarified butter. It allows them to roast without burning, and you will also have to mix them less while they are roasting. Clarified butter also has less fat.”

3. What is clarified butter? “It’s milk fat rendered from butter to separate the milk solids and water from the butter fat. Typically, it is produced by melting butter and allowing the different components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off. You can purchase at specialty stores like Citarella and Green Thumb.”

4.  Should the vegetables cook until soft to touch? “I like to keep my roasted vegetables firm and slightly under cooked, especially when they are local. Now, most of the local vegetables are gone for the season and are flown in from Los Angeles. Vegetables don’t need to be the exact size but they should be close.”

5. Tis’ the season: “Keep the seasoning on the vegetables light. I like to add salt, pepper and a choice of herb when I’m roasting vegetables. I also like to add sage to my clarified butter and mix in some finely chopped garlic and shallots.”

**Of course when they are in season, the local farm stands have the best vegetables. During the winter, you can purchase great vegetables on the East End at specialty stores like Citarella and the Green Thumb.

~Citarella is located at 2209 Montauk Highway in Brigdehampton and 2 Pantigo road in East Hampton. Call (631) 537-5990 or visit http://citarella.com/.

~Green Thumb is located at 829 Montauk Highway, Water Mill. Call (631) 726-1900

HERE ARE ANDREW’S EASY ROASTING TIPS ON COOK TIME:

FOR ROASTING IN A FRYING PAN: The time depends on your size of the vegetables.
*For chopped vegetables: 8 minutes, tossed approximately 3 times on high heat
*For shaved or small diced vegetables:  5 minutes, tossed 4 times on high heat

FOR ROASTING IN AN OVEN: Pre-heat oven at 450 degrees. Lay parchment paper on baking sheet.

*For chopped vegetables: cook 12-15 minutes, lightly toss or shuffle especially around the edges 2 times. It’s a doting cooking process.
*For shaved vegetables: cook 8-10 minutes and mix more often to keep
separated and less moisture.

Andrew’s favorite roasted vegetables for December menus:
Brussels sprouts
Butternut squash
Cauliflower