Thanks to reader Beverly Yaros for suggesting a column on roasted vegetables. They can expand your menu options and boost your healthy-eating regimen. Fortunately, the same five guidelines will work for almost all roasted vegetables, making the possibilities almost limitless. And don’t hesitate to try more and different vegetables than are listed here.
1. Sort
Vegetables are best roasted between 400 F and 450 F. Times may vary depending on moisture in the vegetables and size of the pieces.
Hard squash (kabocha, pumpkin, butternut, acorn, delicata, hubbard, chayote, spaghetti): 30 to 45 minutes.
Roots and tubers (potatoes, parsnips, yams, sweet potatoes, beets, turnips, carrots, rutabaga, celery root); alliums (garlic, onions, leeks, shallots); cabbage slices (times may vary for savoy, cannonball, Napa and bok choy): 25 to 30 minutes.
Flowers and buds (cauliflower, brussels sprouts, broccoli); mushrooms (porcini, chanterelle, shiitake, morels, cremini, Portobello); leeks; eggplant quarters: 15 to 25 minutes.
Soft vegetables (zucchini, summer squash and bell peppers); thin vegetables (asparagus, green beans, celery, scallions); corn on the cob; tomatoes: 10 to 20 minutes.
2. Prep
Cut vegetables into uniform pieces to ensure even cooking and increase surface area for caramelizing.
If vegetables are moist, blot them as dry possible before coating with oil.
3. Arrange and season
You can drizzle oil over vegetables on the baking sheet. I prefer tossing them in a bowl. Use enough to coat each piece, but not enough to pool in the bottom of the bowl. Some folks use their hands to ensure each piece is coated.
For 1 to 2 pounds of vegetables, use about 1 tablespoon mild-flavored (olive, avocado, coconut, corn) oil and 1 teaspoon salt.
Use enough salt so that pieces are uniformly seasoned. Pepper and other seasonings (balsamic vinegar, paprika, red pepper flakes, dill, rosemary, oregano, thyme, broth or stock) are optional.
Line a rimmed baking sheet or tray with parchment or foil. Lay vegetables flat in a single layer, making sure they are not crowded. You may need to use more than one tray.
If you are using parchment paper, make sure it can withstand the high temperature required for roasting vegetables.
4. Roast
Make sure oven is hot (preheated to 400 F to 450 F). You can also heat the baking sheet.
If you are mixing different vegetables, begin with those that require the longest cooking time and add the others accordingly. Or you can roast each vegetable on a separate tray and combine them before serving. You can also pair vegetables that require similar baking times on one tray and combine with others before serving.
Begin checking vegetables after about 15 minutes. They are done when they can be pierced with a fork and are slightly charred on the edges. If some get tender before others, it will not hurt them to roast for an additional 10 minutes or so. The extra roasting will just make them browner and tastier.
Flip or stir vegetables halfway through cooking.
5. Season and serve
Add more oil and salt, if desired; season with lemon juice and/or fresh herbs .
Simply roasting vegetables with a little oil yields wonderful results with no seasoning other than salt. Sometimes I don’t even add that. Leftovers, if there are any, can be combined and heated or cut up in rice, added to pasta or soup or tossed cold into a salad.
If you are feeling adventurous, try these:
Roasted Potatoes, Fennel and Radishes with Lemon Brown Butter Sauce
Ingredients:
1 pound fingerling or very small yellow potatoes
Olive oil
Flaky salt and freshly ground black pepper
1 pound radishes, tops removed
1 fennel bulb without stalks, about 1 pound
1/4 cup unsalted butter
1/2 lemon, juiced, about 1 1/2 tablespoons
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
Fresh mint leaves or dill fronds, to garnish
Method:
Heat the oven to 450 F. Cut the potatoes in quarters lengthwise and toss with 1/2 tablespoon olive oil in a large bowl, as well as a generous pinch of salt and pepper. Spread the potatoes on a large baking sheet and bake for 10 minutes or until barely tender.
Meanwhile, trim the tops and bottoms off the radishes, and quarter them lengthwise. Trim off the top and bottom of the fennel bulb and slice in half lengthwise, then quarter each half and cut the quarters into pieces about 1 inch wide. Toss the fennel pieces and radishes in the bowl with another 1/2 tablespoon of olive oil and salt and pepper.
When the potatoes are just beginning to get tender, spread the radishes and fennel on the baking sheet and toss to combine. Return the vegetables to the oven and roast for an additional 10 to 15 minutes or until the fennel and radishes are tender and juicy but not yet soft.
While vegetables are roasting, heat the butter in a small saucepan over medium heat for 4 to 6 minutes or until it melts and then browns. Remove from heat and carefully whisk in lemon juice, mustard and maple syrup. When vegetables are done, toss with the sauce and spread on a platter or in a bowl and garnish with mint or dill. Serve immediately.
Serves 4
From: thekitchn.com
Roasted Shallots with Buttery Sweet-Tart Glaze
Ingredients:
4 tablespoons unsalted butter
2 tablespoons sugar
2 tablespoons sherry vinegar
3 sprigs thyme
2 1/2 pounds whole shallots, peeled, root end trimmed
Kosher salt
Method:
Preheat oven to 400 F.
In a 12-inch oven-safe skillet, melt butter over medium-high heat until foaming. Add sugar and stir to dissolve. Stir in vinegar, add thyme, and simmer until a glaze forms, about 1 minute. Add shallots, season with salt; Stir and turn to coat with glaze. Transfer skillet to oven and roast until shallots are browned and tender, about 40 minutes. Serve shallots right away, or refrigerate up to 3 days and reheat before serving.
Notes: Because both butter and vinegar contain varying amounts of water, the shallots may not brown as quickly as you would like. Watch them as they roast. If they are not getting enough color, increase the oven temperature; if they are browning too fast, lower the temperature.
This recipe will work with different types of sugar (including granulated and demerara) and vinegar (including sherry, cider and balsamic).
From: seriouseats.com
Apple Cider Roasted Root Vegetables
Ingredients:
Approximately 3 pounds of root vegetables, such as potatoes, sweet potatoes, yams, carrots, beets, parsnips, kohlrabi, onions and garlic.
Olive oil for drizzling
Sea salt and pepper to taste
Apple Cider Vinaigrette:
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, finely chopped
Method:
Preheat oven to 425 F.
Scrub and cut the vegetables into uniform pieces.
Peel the garlic cloves.
Toss the vegetables with a little olive oil and sprinkle with sea salt and pepper.
Heat a rimmed baking sheet in the oven for 4 or 5 minutes.
Arrange vegetables on the sheet in a single layer so they are not touching one another.
Roast for 20 to 30 minutes, turning half way through the cooking time until vegetables are easily pierced with a fork. This may take longer, depending upon the size of the pieces.
Apple Cider Vinaigrette: In a large serving bowl, whisk together the vinaigrette ingredients. Add the hot roasted vegetables, toss to coat with vinaigrette. Serve at once.
Serves 4 to 6.
From: flavourandsavour.com
Email Linda Brandt at brandlinda11@gmail.com