Food - Drink
The Simple Way To Take Your Canned Vegetables To The Next Level
There are varied opinions on canned foods — especially canned vegetables, which some say don't taste the same as fresh vegetables, and others that use them only do so for their convenience. Luckily, there's an easy way to transform your canned vegetables from being the last resort to the star of the show -– and it's free.
Roasting your canned veggies will take it to the next level and the key to a successful roast is knowing the optimal temperature. Dense low-moisture vegetables like water chestnuts or hominy need lower heat and more time in the oven than moister vegetables like corn or diced tomatoes.
TODAY recommends keeping a close eye on moister vegetables as they roast because their high water content makes them more susceptible to drying out and shriveling up in the oven. Tender veggies can even be wrapped in aluminum foil during roasting for additional protection.