Tuesday, June 5, 2012

Roasted Vegetables

Pictured: roasted garden potatoes and onions.

Original recipe from various sources.

Roasted Vegetables are soooooo good!  The best part about them is that you can roast whatever you have on hand and mix and match to for your favorite combo.  If you use something starchy like potatoes, they can be very filling, too!

Preheat oven to 400°F.  Chop veggies to bite-sized pieces.  Toss in a baking dish (bread pan, 8x8 casserole dish, or 9x13 casserole dish) with 1-2 T olive oil (or other oil/butter), salt and pepper.  Place in preheated oven, set timer.

Vegetable Cook Time

Notes
Potato 30-40 min

Peeling optional
Sweet Potato (Yam) 30-40 min

Peel
Parsnip 30-40 min

Peel
Turnip 30-40 min

Peel
Beet 30-40 min

Peel
Onion 30-40 min

Peel
Carrot 20-30 min Peel, unless using baby carrots
Mushroom 30 min



Asparagus 30 min Chop 1” from the bottom, cut in 3rds
Brussels Sprout 30 min Chop off stems, cut in half
Pepper, all colors 30 min



Broccoli 20-30 min




Cauliflower 20-30 min



Summer Squash (including zucchini) 20 min

Green Bean 15 min



Tomato 10 min Cherry tomatoes can be left whole

Squash: 
Squashes like butternut, pumpkin, and spaghetti are delicious roasted.  Rather than attempting to peel and chop them raw, just slice them in half or fourths.  Stab each piece a few times with a fork and place a dab of butter on each.  Cover and roast in a casserole dish for 30-45 min.  Serve with salt and pepper.  Adapted from here.

Tips:
*cover with tinfoil for a softer, moister dish
*if you want to roast potatoes and broccoli, put the potatoes in the oven separately first.  After ten min, add the broccoli and they should finish about the same time.  Do this with any combo of different cooking times.  
*onions add a sweet flavor.  For best results, separate the onion slices when you add them.
*beets have an overwhelming (though delicious!) taste and are probably best cooked alone.  
*smaller root vegetables are usually more tender and sweet (think baby carrots), though the larger ones have a great taste too.
*Try different spices with different vegetables.  You can mix in fresh minced garlic during the last 10 minutes of roasting.
*Try roasting veggies in this marinate sauce.

Favorites: 
*Roasted Root Vegetables: potato, sweet potato, carrot and onion.

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