roasted vegetable magic..and more

11 years ago

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 fun...here 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

Comments (10)

jamesbishop911
11 years ago
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.
User
Original Author
11 years ago
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
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MMMMMmmmmm, gelchom, roasted Brussels sprouts?! I roast veggies all the time and never thought to roast those, I can't imagine why! Guess I'll be picking some up at the store tomorrow. :D Here in the CA Central Valley, the Summers are so hot that I just about use my bbq grill for everything. I just can't bear to turn the oven/stove on when it's 105 outside. A favorite Summer evening meal is char-grilled meat of some kind, served with char-grilled veggies and char-grilled potato wedges (or halves, depending on their size). We don't seem to get tired of it, and it's so easy. Favorite veggies to grill would be zucchini & yellow crook neck squash, bell pepper, onion, mushrooms, eggplant, yam, asparagus, fennel, green beans, Belgian endive, carrots, scallions...oh gosh, I could go on and on. Generally, I coat the veggies with a bit of olive oil, and then use different spice mixes and "brushes" to add different flavors. Balsamic vinegar "brush" with a fennel seasoning mix, a light teriyaki glaze with a toasted sesame sprinkle, coconut milk with curry powder, citrus juice with chili pepper, a light brushing of tomato sauce with Italian herbs, the possibilities are endless and I'm always trying something new. Potato wedges or halves can either be flavored with the same things, or, as my husband and I tend to prefer, just served with ketchup or my home made yogurt & horseradish sauce for dipping. We feel like we're having French fries, but with more flavor and less oil! It's always with great regret that I put up the bbq for the winter. Oven roasted veggies are good, but not AS good.
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Thanks guys! It was wonderful IIDSSM- even my resident food critic liked it. He has a bit of a cold and midterms and likes spicy. When I went to the fridge, I found a hot pepper - my DH does the grocery shopping so sometimes I don't know what I'll find there. (If I know I'll need something and put it on the list he gets it, but otherwise he gets what looks good in produce and what we've been using up.) The problem with the hot peppers is sometimes I can't be sure what variety it is so the heat level is a bit of a surprise. There were also some leeks - really nice ones with the white and light green going way up. So I cleaned and sliced up a leek and the hot pepper and sauted them in olive oil. Added the roasted vegetables (which already had some garlic), a few cubes each of yam, zucchini, and green peas (the latter also had garlic because I made them when we were starting to introduce spices into GD's diet), the diced tomatoes with their liquid, and some water. Since I put in the hot pepper, I decided to go toward Indian/North African and added garbanzo beans along with crushed cardamom, coriander and cumin seeds. Served with Honey Oat Wheat bread I made and goat cheese. The food critic had PB&J on his bread because he particularly likes that with that bread.
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The other day I ended up throwing out a pie pumpkin because I could barely cut it. It was like cutting rocks. I've never used one before so I don't know if that was typical or if mine was old. Maybe it is normally that hard and that's why most people buy canned pumpkin? I even sharpened by knife but still it was almost impossible. The acorn & butternut squash both cut like butter in comparison, so I don't think it was my knife. It was nothing like carving a Halloween pumpkin. I decide to quit before I ended up having an accident with the knife. Does anyone know if my experience was normal or if I had an old pumpkin? At this point, I will never attempt to use a pie pumpkin again. They're dead to me.
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Teresa_MN
11 years ago
Welcome James! I hope to see you posting more often!

Teresa in Minnesota
dedtired
11 years ago
Oh yum, Trail! I love the idea of adding an apple.
User
Original Author
11 years ago
ded..it gives a lovely texture and sweetness. Hope you try it and post pics. Thank you !! c
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
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.

dcarch
User
Original Author
11 years ago
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
amck2
11 years ago
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.
User
Original Author
11 years ago
amck..my 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
bulldinkie
11 years ago
I made a whole sheet pan of green beans on Thanksgiving everyone was gone,love roasted veggies, can't get any easier to make.

roasted vegetable magic..and more

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jamesbishop911

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roasted vegetable magic..and more

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