Ep 8. Like a Pro: Roasted Vegetables

In Barefoot Contessa: Back to Basics season 13 episode 8, titled "Like a Pro: Roasted Vegetables," renowned chef Ina Garten teaches viewers how to make roasted vegetables like a pro. She kicks off the episode by roasting a trio of colorful root vegetables - carrots, parsnips, and sweet potatoes - with rosemary and garlic, seasoning them perfectly to bring out their natural sweetness.

Next up, Ina shares her recipe for roasted broccoli, which she describes as "the perfect side dish." She cuts the broccoli into bite-sized florets, tosses them with olive oil and crushed red pepper flakes, and roasts them until they're crispy and caramelized, making for a flavorful and healthy addition to any meal.

Ina then demonstrates how to roast cherry tomatoes until they're bursting with flavor and perfect for topping pasta or bruschetta. She roasts them with plenty of garlic, thyme, and olive oil, and adds a splash of balsamic vinegar for a tangy kick.

In the second half of the episode, Ina expands her roasted vegetable repertoire to include hearty and delicious Brussels sprouts. She shows viewers how to roast these mini-cabbages until they're crispy and caramelized on the outside, yet tender on the inside, while also adding bacon and maple syrup for a sweet and savory twist.

Finally, Ina whips up a beautiful roasted vegetable tart that's perfect for a crowd or a special occasion. She uses a homemade pastry crust and layers it with goat cheese, roasted vegetables like onions, peppers, and zucchini, and a sprinkle of grated Parmesan cheese. The result is a stunning and delicious dish that highlights the best of roasted vegetables.

Throughout the episode, Ina shares plenty of tips and tricks for roasting vegetables like a pro, including how to cut them just right, the right amount of time to roast them, and how to season them to perfection. With this episode, viewers will learn everything they need to know to elevate their vegetable game and make them the star of any meal.