Roasting Everything
This time of year, our oven is always on. Tomas and I are big fans of roasted vegetables. Not only does the roasting process render a delicate sweetness and earthy tenderness to the vegetables, but there is so much you can do with them once they’ve been taken out of the oven. You can serve them as traditional side dishes, cool them and use them in salads and pasta sauces or puree them and use them as spreads. I’ve listed the roasting instructions for ten of my favourite vegetables and selected five beautiful images of roasted goodness! Happy roasting!
Beets:
Roasted beets taste wonderful, either warm or cold. You can cut them into small wedges and use them in salads or thinly slice them for sandwiches. To roast, Trim stems and roots, drizzle with olive oil and wrap in parchment-lined foil. Roast at 450 until tender, about one hour. Let cool slightly and then peel.
Plum Tomatoes:
Roasted tomatoes are excellent on their own or used in salads and pastas. Cut tomatoes in half; remove seeds and stems. Place on parchment-lined baking sheet, cut side up; drizzle with olive oil and fresh herbs such as marjoram or thyme. Roast at 400 for five minutes, then reduce heat to 300 and continue slow roasting for one hour and 45 minutes.
Carrots:
The perfect companion to roast beef or chicken, roasted carrots have a sweet and earthy flavour. Peel carrots and toss in a baking pan with olive oil, sea salt and ground pepper. Roast at 400, turning ocasionally until tender and carmelized to an amber brown, about 35 minutes.
Zucchini:
Roasting zucchini enhances their delicate flavour and gives them a slightly charred, crisp exterior. Cut zucchini into one-inch thick rounds. Toss in a baking pan with olive oil, sea salt and ground pepper. Roast at 450, turning occasionally, until tender and carmelized, about 15 minutes.
Asparagus:
Roasted asparagus is an excellent side dish for salmon or chicken. Cut off the tough ends and if they’re thick, peel them. Place on a parchment-lined baking sheet and drizzle with olive oil, sea salt and ground pepper. Roast at 400 for 25 minutes. Drizzle lightly with lemon before serving.
Garlic:
Roasted garlic has a rich, mellow flavour that bears little resemblance to the pungent strength of fresh garlic. It is wonderful spread on small toasts or crackers, or mixed with vegetables. Trim tops about ¼ inch. Place in a baking dish, cut side up, drizzle with olive oil and cover the dish with foil. Roast at 425 until soft, about 40 minutes. Squeeze cloves out of skins before serving.
Potatoes:
With crackled skins and soft centers, these are a welcome addition to salads or a traditional side dish to meat. On a baking sheet, toss small potatoes with olive oil, sea salt and ground pepper, plus herbs if desired. Roast at 425 until tender, about 45 minutes.
Bell Peppers:
Roasted peppers are flavourful right from the oven or can be stored in olive oil in the fridge for up to two weeks. Serve cooled roasted bell peppers on sandwiches or use in salads. To roast, halve peppers; remove seeds and ribs. Place cut side down on a baking sheet and roast at 500 until charred, about 15 minutes. Cool, peel off charred skins and slice.
Onions:
Peel and cut onions into wedges. Toss in olive oil in a baking pan. Roast at 400 until caramelized, about 50 minutes, turning occasionally. Serve roasted onions as a side or puree in a food processor to make a condiment for steaks or sandwiches. Store the puree up to one week in the fridge.
Eggplant:
Eggplant can be roasted whole or in slices, like zucchini. The flesh, once roasted, can be made to use baba ghanoush, a popular Middle Eastern spread. Pierce the skin of the eggplant in several places with a knife. Roast on a lined baking sheet at 400 until soft, 35 to 40 minutes. Cool; slice open and scoop out the flesh.
Photos:
Whatkatieate.blogspot.com
Awelltraveledwoman.tumblr.com
Shewearsmanyhats.tumblr.com
Houseofbrinson.com
Dailydoseofstuff.tumblr.com
Andrew Ritchie is the creator of Martha Moments, a blog devoted Martha-Stewart related content and her community of supporters. He lives and works in Toronto, Canada, and has been a longtime friend of Brent & Josh, Beekman 1802 and Sharon Springs. Each week he’ll scour the world (wide web) to find the 5 most beautiful things to inspire you. Follow Andrew on Pinterest.