Roasted Vegetables

If you’ve never tried roasted vegetables, you owe it to yourself to try these. You’ll be amazed! Roasting makes vegetables taste like food instead of something that food eats.

I would never have believed if I hadn’t tried it. 😎

You can roast almost anything. These are a few of my favorites.

Notes:

  • Two sheet pans of veggies feed 10 hungry people.
  • Broccoli, brussels-sprouts &  asparagus were the most popular, followed by garlic & cauliflower
  • Roasted onions were the least popular.
  • Two trays of veggies in one oven takes about 50% longer. Be sure to allow time.
  • The cooking times are approximate.
    Allow yourself plenty of time and keep an eye on them as they cook. They may take more or less time than noted, depending on your oven and the moisture content in the veggies.
  • If you line the sheet pans with parchment paper, cleanup will involve only a trash can, and not hours with a pot scrubber.

Roasted Brussels-sprouts:

  • Slice off the stem
  • Peel off any loose/brown/damaged/dirty leaves.
  • Cut in half. Toss generously with olive oil, salt and pepper.
  • Place cut-side down on a sheet pan and cook at 400° for about 45 minutes.

Roasted Onions:

  • Slice about 1/2″ off the stem end
  • Peel the onion whole.
  • Make three cuts from the stem-end down to within about 1/2″ of the root to create six wedges (something like a “bloomin’ onion”)
  • Drizzle with Olive Oil, sprinkle with a little kosher salt and place on a sheet pan. Bake at 475° for an hour.

Roasted Garlic:

  • Slice about 1/2″ off the stem end.
  • Place in a small cup made out of aluminum foil. Leave the top open.
  • Drizzle with Olive Oil, sprinkle with a little kosher salt and place on a sheet pan. Bake at 400° for about 50 minutes.

Roasted Mushrooms:

  • Wash under running water to remove any dirt.
  • Remove or trim the stems if tough.
  • Toss with Olive Oil
  • Sprinkle with kosher salt and freshly ground pepper
  • Place on a baking sheet
  • Bake at 475° for an 30 minutes

Roasted Asparagus:

  • Wash and cut or break off any tough stem ends.
  • Drizzle with Olive Oil, sprinkle with a little kosher salt and place on a sheet pan.
  • Bake at 400° for 30 minutes.

Roasted Broccoli:

  • Wash whole head and cut off the stalk.
  • Break off the florets
  • Peel the tough outside off the stem and cut into 1″ chunks
  • Toss in olive oil, salt and pepper
  • Bake at 400° for 40 minutes.

Roasted Cauliflower:

  • Wash Cauliflower and break off into florets about the size of an egg.
  • Dry in salad spinner
  • Toss with Olive Oil, sprinkle with a little kosher salt freshly ground pepper and place on a sheet pan.
  • Bake at 475° for 30 minutes.

 

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