Roasting veggies is really easy to do. If you’ve got it, roast it. This is a deceptive photo of my first ever, homegrown and a bit unattended … brussels sprouts! I have Dan hooked on these goodies. They are nice steamed (still a bit firm and not too mush) but roasting them brings out a great nutty flavor.
I am a bit sleepy and have to be at the office at 6:15am on Saturday for training in Philly. I will be brief with this recipe and ask that you take a look at what is local (check out B&H or your neighborhood co-op) and seasonal now and ROAST it . . . rock on!
you will need:
- veggies – a variety or the same but cut to similar size chucks – generally 1 inch cubes
- squash, zucchini, onions, garlic, fennel, brussels sprouts, beets, carrots, parsnips, yams, tomatoes, peppers (celery would be a bad idea) . . . why not chunk of apple??? mmm.. tossed in sugar and cinnamon? see where my mind is going? GET CREATIVE! pear? sneak it in with the savory veggies
- herbs – I sprinkle a bit of thyme on my veggies with some freshly cracked pepper
- a baking sheet lined with parchment paper or aluminum foil that has been very lightly coated with olive oil. I have found if you use too much oil it tends to steam things. Also, don’t crowd the veggies or they will steam and not roast.
- an oven that you have preheated to 450 degrees. Once in check every 15 minutes to toss and cook until desired color is achieved.
- french pressed coffee/tea to sip and a book to read (as the veggies do there stuff)
what to do with your veggies:
- served them warm on top of some rice or quinoa pilaf
- share them with your pooch, really.
- make a cold salad with your favorite tasties (cranberries, raisins, candied walnuts, savory pumpkin seeds, apricot) and serve alone or on a bed of greens
- place in a blender and puree with some stock or cream (dairy or non-dairy) to make a soup
- puree it, add your favorite spices, ricotta cheese and milk until a desired texture to serve over pasta
- ginger, garlic and coconut milk
- cumin, garlic and chicken broth
- thyme, garlic, shallots