When roasting / sautéing veg we like to keep it simple. Most of the time all they need are a bit of oil and salt to bring out all the big natural flavors. The type of oil you choose can completely transform the taste of your dish. With a lot of trial and error we’ve come up with a basic way to determine which oils to use and when:
Avocado Oil: Great for cooking at a high heat up to (500 F ) works really well with fresh crisp flavors especially greens such as kale, broccoli, okra, zucchini! Our favorite brand is Primal Kitchen.
Macadamia Nut Oil: High smoke point up to 410F. Always a great choice – this monounsaturated fat is very rich in fatty acids. We love it with rich nutty veg such as cauliflower, sweet potato, all varieties of squash! We usually get the Olivado extra virgin from Whole Foods. It’s less common than the other oils maybe because it’s a little expensive, but so worth it!
Coconut oil: There’s been a lot of controversy and conflicting info about coconut oil in the media lately. Our philosophy is everything in moderation. It’s one of our favorites for sautéing mushrooms, onions, garlic, carrots. If you do use coconut oil make sure to get virgin coconut oil which is less likely to be processed. If you buy it in bulk you can get a better deal. Thrive Market sells a massive 54 fl oz jar which is awesome!
Olive Oil: the grandfather of all oils. Obviously we can’t talk about oil without mentioning this one, which up until a few years ago used to be our predominate choice for cooking. These days we use it least for cooking and more for garnishing due to its low smoke point.