Braising vs. Roasting: The Best Cooking Methods for Cooler Weather

Roasting veggies - it's a classic!

You can't go wrong with a good old roast veggie ensemble: it's easy, hands-off, and packed with flavour - all one must do is chop the veggies, pop ‘em in a roasting dish, drizzle with oil, chuck ‘em in the oven, toss ‘em here and there and bing bang boom!

Dinner’s basically done!

But after a few weeks of roasting our classic root crops, things might seem a touch monotonous; there's only so many nights a week that roast potatoes, carrots, beets and pumpkin inspire tummy-rumbling growls… luckily, there are alternative cooking methods that highlight the best qualities of our cold-season crops.

Braising is a cooking technique that is generally reserved for meat dishes… but that's not its limitations!

Braised veggies are a mouthwatering treat that combine searing with slow cooking to create a wonderfully tender, succulent and flavourful meal.

Sure, it's a little more hands-on… but not insanely so!

Braising goes a little something like this:

• Chop the veggies: any autumn and winter crops will do - roots, tubers, even leafy greens like kale, cavolo nero, collard greens, leeks… the list goes on! The larger the chunks, the more flavour they'll have… but the longer they'll take to cook - it's up to you whether you want the meal to take up to an hour, or a quick 20 mins.
• Sautée: Pop a skillet over medium heat, fry any aromatic herbs and spices you'd like to include, toss in a form of fat (important for a richer, more flavourful dish. Choose whichever option is more appealing to you: butter, ghee, oils, etc.) then throw in the veggies. For a deeper flavour profile, sautéeing until golden brown will do wonders!
• Add liquid: It can be as simple as water (for a light dish), or for more flavour, go for stock and/ or a touch of wine or vinegar. It's all relative to your taste buds! We don't want to add too much (we're not aiming for soup! A good rule of thumb is incorporating enough liquid to cover the bottom third of the veggies).
• Cover: Let the veggies simmer whilst covered until they're lovely and tender. There's the option of serving as is, or remove the lid, turning up the heat and evaporating excess liquid to form a soul-warming glaze (be sure to shake the pan to prevent burning!).
• Additions: Once cooked, you can elevate the braised veggies to a whole new level by tossing in fresh herbs, balsamic vinegar, pomegranate molasses, a squeeze of lemon juice, a dollop of mustard, some toasted seeds… truly, the world is your oyster!

As a cooking method, braising brings something a little different to the table, and is super versatile - it can take as long or as short as you'd like, you can add as many flavours as you'd like, you can use as many veggies as you'd like… there are almost too many options!

That's not to say do away with roasting… just if you're wanting something a little different for dinner, consider braising those lovely veggies!