So…do I start writing without acknowledging my near 3-month hiatus as if nothing happened? (Even though it did…I had a baby! I taught a class! I made a gorgeous Christmas Buche de Noel!–recipe to follow soon!)
I also roasted a lot of vegetables.
A delightful shop in town called Nourish Organic Market (after Sally Fallon’s classic Nourishing Traditions) offered a winter vegetable share. One of the things that differentiates this share from others is that the food is from a lot of different farms. So we get some fresh greens, some storage vegetables (like radishes, potatoes, and winter squash) and some lovely herbs. I must say, I like rosemary but one only needs so much! We’ve gotten so much rosemary, all I’ve done is roast vegetables with rosemary. I’ve tried a lot of new (and similar) recipes. Here’s a little library of them:
And, finally, Quick Roasted Vegetables from the Vancouver Sun October 2001
“Vegetables roasted quickly at a high temperature will be a little crisper, than those roasted slowly. Children often prefer the crisp chip-like texture of these vegetables.”
11/2 pounds root vegetables (carrots, parsnips, potatoes, sweet potatoes or turnips)
2 tablespoons olive oil
1 tablespoon finely chopped fresh herb (oregano, rosemary, sage or thyme)
Salt and pepper
Peel and cut vegetables into slices just under 1/4-inch thick; pat dry with paper towels. In large bowl, combine oil, herb and 1/2 teaspoon salt. Add vegetables to oil mixture and toss to coat.
With slotted spoon, remove vegetables from bowl and place, in single layer, on large greased, rimmed baking sheet.
Roast at 450 F for 18 to 20 minutes or until tender on the inside and crisp on the outside, turning vegetables once half-way through roasting time.
Sprinkle with salt and pepper to taste. Makes 4 servings.
The thing about roasting vegetables is that it really doesn’t take a recipe. One you learn the technique: chop vegetables, mix with oil, salt and pepper and herbs (fresh or dried) to your taste then bake at 400-450 until they’re cooked, you’ve got it down. It’s easy and it heats up your kitchen a little on cold winter days like this one.