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Roasted Vegetables

February 4, 2013

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:

Roasted Carrots with Feta and Parsley from Martha Stewart Living March 2010

Roasted Root Vegetables from The New York Times Magazine December 2012

Baked Sweet-Potato Chips from Martha Stewart Living October 2007

Roasted Sweet Potato Wedges from Real Simple Living November 2007

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.

 

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2 Comments leave one →
  1. February 11, 2013 11:24 am

    These look delicious! I always find this time of year can get a bit tiring with no new fresh vegetables on the near horizon, so these new ideas will hopefully help us beat the winter vegetable blahs. Thanks Joy!

  2. February 22, 2013 11:00 pm

    We tried the roasted carrots with feta for dinner tonight. It was so yummy! I wish we had made more. We’ll definitely make again soon. Thanks Joy!

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