Wednesday, January 16, 2013

Roasting Vegetables

I am not sure who came up with the idea of roasting vegetables.  Up until a few years ago, I had never heard of roasting vegetables.  Now recipes for roasting vegetables are everywhere.  And why not, it's soooooo easy!  And once you roast vegetables, there are a number of things you can do with them. 


What to do with Roasted Vegetables:
  • Drizzle them with a little balsamic or red wine vinegar
  • Make soup
  • Use them in a quiche (trust me, a real man will eat this one)
  • Use them in a frittata or omelet
  • Use on a pizza

Basics of Making Roasted Vegetables:
  • About one pound of vegetables will serve 4 people.
  • Cut all vegetables roughly the same size, so finish cooking at about the same time
  • Choose a variety of colors and flavors, such as carrots, potatoes, rutabaga and sweet potatoes or pumpkin
  • Bell peppers and onions can be added, but should be added about half way through
  • Roast in a single layer on a rimmed baking sheet
  • Use a metal pan, which will help the vegetables crisp up
  • Vegetables roast best in a very hot oven, around 400° to 425°F
  • Keep the seasonings simple, a little salt and pepper is about all that is really needed.  If desired, toss warm vegetables with fresh parsley and a little lemon juice
  • Coat vegetables evenly with oil.  I prefer olive oil, but any oil will work
  • Roasting vegetables requires about 30 to 45 minutes

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