roasted vegetable magic..and more

trailrunnerbikerDecember 10, 2012

I had a bunch of different root vegetables to use and got carried away :) I tossed the Rome apples, turnips. red bell peppers and butternut squash with EVOO and salt. Roasted at 425 till caramelized...took 30 for all but the squash which took 50 on convection roast. Divided in half and made 2 different soups. One more savory..had celery and coriander and thyme and served with grated aged cheddar. The other was a curry , use Alton Brown's recipe for curry powder and left out the celery and added a Roma tomato. Used water for the first...never use stock in a vegetable soup as it masks the flavors of the ingredients and used a combo of coconut milk and apple juice for the second.

The neat thing was getting so much from so little and taking it in 2 different directions. DH grated the beets and carrots and made a lovely orange vinaigrette to go on the slaw. It is even better the next day...served with toasted almonds, arugala and spinach as a bed and feta cheese. I made a slide show just for is a sneak peak ! c

turnips/red peppers/apples just out of the oven-

beet slaw :

Here is a link that might be useful: slideshow of roasted vegetables

Thank you for reporting this comment. Undo

Hi i am new in this forum :) I wonder how does it taste. It is my first time to hear apples getting roasted :) but i would like to taste it.

    Bookmark   December 10, 2012 at 2:42PM
Thank you for reporting this comment. Undo

Hello James glad to meet you :) The roasting concentrates the sugars in the fruits and vegetables. Simply evaporates the water and also the caramelization adds a nice touch. The vegetables taste wonderfully rich when roasted and so do the apples. You must give it a try . They keep very well in the fridge for days and can be used in many ways. Soup, topping for pizza, filling for a galette, quiche or just eat them like candy ! c

    Bookmark   December 10, 2012 at 3:03PM
Thank you for reporting this comment. Undo

Welcome James! I hope to see you posting more often!

Teresa in Minnesota

    Bookmark   December 10, 2012 at 3:11PM
Thank you for reporting this comment. Undo

Oh yum, Trail! I love the idea of adding an apple.

    Bookmark   December 10, 2012 at 6:13PM
Thank you for reporting this comment. Undo
trailrunnerbiker gives a lovely texture and sweetness. Hope you try it and post pics. Thank you !! c

    Bookmark   December 10, 2012 at 6:52PM
Thank you for reporting this comment. Undo

Great ideas. I enjoy roasted vegetable a lot.

For some vegetables which may take a long time to roast, I steam cook them first then roast. It gives me better control of timing and texture.

Thanks for sharing.


    Bookmark   December 10, 2012 at 8:38PM
Thank you for reporting this comment. Undo

dcarch...good to hear from you...I haven't tried that. Will give it a try next week when I am roasting again. thanks for the tip.c

    Bookmark   December 10, 2012 at 9:22PM
Thank you for reporting this comment. Undo

I love roasted vegetables! Really enjoyed the slide show. You've inspired me to make some vegetable soup. In the past I've always used stock as my liquid, but you make a good point about it masking the pure vegetable flavor.

    Bookmark   December 10, 2012 at 11:03PM
Thank you for reporting this comment. Undo
trailrunnerbiker oldest DS , the chef, is the one that told me that years ago. Even a vegetable stock will affect the flavors of the soup you are making. I do make his " chicken wonderfulness" as he calls it. Making stock from the skin and bones and then using it as the starter every time you make more chicken stock rather than starting with plain water each time. It concentrates the chicken stock to the point that you only need a teaspoon for a dish. But DH uses it in his stir fry for extra flavor and only in chicken dishes.

Thank you ! I hope you will post pics ! c

    Bookmark   December 11, 2012 at 2:27AM
Thank you for reporting this comment. Undo

I made a whole sheet pan of green beans on Thanksgiving everyone was gone,love roasted veggies, can't get any easier to make.

    Bookmark   December 11, 2012 at 9:55AM
Sign Up to comment
More Discussions
I scrub my potatoes clean. Do you?
My SIL was her visiting over the holidays, sharing...
What's For Dinner #338
#337 has reached over 100 posts. Jasdip, I love fried...
Tried And True "Edible" Brownie Recipe? (Where Legal)
Here is a cooking question, more specifically a baking...
Help with baked eggs and a new oven
Hi - we recently got a new oven (Thermador) and my...
I'm a corned beef virgin
I was at Sam's club today and they had nice looking...
Holly- Kay
Sponsored Products
Nina St. Clair Crimson Leather Swivel Chair - RED
$1,799.00 | Horchow
Agave Elliptical Pendant by Luceplan
$412.48 | Lumens
Solid Bronze Deco Style Appliance Pull
Signature Hardware
Kyle Island Chandelier by Quoizel
$569.99 | Lumens
Creative Home 2 Tone Charcoal/Champagne Marble - Set of 4 Spreaders - 74655
$16.99 | Hayneedle
Justice Design Group POR-8672 - Montana 2 Light Bath Bar - Square with Flat Rim
$290.00 | Hayneedle
Widefield Brown Metal Mini Pendant Light
$99.99 | Lamps Plus
Hudson Valley Lighting | Woodstock Ceiling Light
$150.00 | YLighting
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™