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Posted by lizbeth-gardener
Tue, Nov 22, 11 at 11:47
|Someone posted a great sounding recipe for this and am having no luck with the searches. I x-posted in cooking, but actually think I saw it here.|
|You can roast most any veggie. Make sure all veggies in the medley are cut up to have approximately the same cooking time. Just toss in some EVO and spread out on a cookie sheet. I cook all our veggies this way. 400-450 degrees till browned. Oh, kosher salt and pepper before roasting.|
|Don't use too much oil or they will steam instead of roast. |
A splash or two of a good Balsamic vinegar b4 roasting is a nice added touch too.
|It was me....I cube the vegs...colorful peppers, red onion, butternut squash...you can add eggplant if you like and/or sweet potato and pumpkin. The key is not only the EVOO but you need to put a nice plop of honey ...that is the secret to getting them to roast/blacken a bit on the edges. Really makes a difference. After you remove from oven then you toss with some of the dark balsamic. Good Luck ! There are pics in my food pics...don't have time to look for them . c|
|I have been roasting my veggies and the first few times I used too much olive oil and they were yuck. I can't wait to try the honey trick. I love this forum!|
|chijim is right less is more with the EVOO...judicious use of the oil and the same with the honey only takes a TBsp or so ,,,I really toss all of it well. Also do not do any of this until right before you put it in the oven. Other wise the juice starts to run out of the vegs. if you do have a lot of juice run out then drain and save the juice before you roast...you can then cook it down and add the balsamic to it and viola you have a great dressing for the vegs and you don't waste that juice. c|
|WIP, chiJim,trailrunner & vickkkkij, |
Thanks to all of you for replying. It sounds like I just need vegetables, lite hand with the EVOO, good balsamic, kosher salt, honey and a hot oven. Good to go. Thanks!
|Also, your veggies should be as dry as possible. Don't wash them right before you cook them, as they will steam instead of roast.|
|Good to know, Terriks. I wouldn't have thought of that. Thanks!|
|Which veggies roast faster than the others? I know a potato will roast faster than a carrot, but what others?|
|"Which veggies roast faster than the others? I know a potato will roast faster than a carrot, but what others?" |
Usually if the root veggies are uniform in size, they'll all cook about at the same rate.
Broccoli and cauliflower do well too.
I've mixed in eggplant b/4, but now I would roast it by itself just because it exudes so much moisture.
Peppers and celery are so-so roasted IMO.
A couple of things I've done in the past, after coating veggies in olive oil, also add a packet of Lipton Onion Soup mix to cover.
If you do tomatoes, use plum....they're drier.
Also, I've had very good results putting a greased half-sheet pan in the oven during pre-heat to get really hot so when the vegges hit the hot pan they sizzle and start roasting faster.
|I love oven roasted veggies, but have never considered them for a main dish until I tried the new dish (link at bottom of post) at my favorite lunch restaurant, The Flying Star. I'm linking the description of it here in case any of your roasted veggie lovers want to try making something similar. The use of the polenta and the (whipped) mild goat cheese takes it over-the-top-fabulous. It's a huge hit at the restaurant. I had it yesterday . . . again. The mushroom broth with a bit of butter in it has no other discernible flavors, but I imagine that you could use a vegetable or chicken broth if you wanted. There are no herb flavors on the veggies themselves, just lovely roasted flavors. They don't mention it, but they do include diced roasted yams or sweet potatoes in the medly, Anyhoo, as well. After having this dish the last three times I've eaten at Flying Star, I think I can replicate the recipe for dinner here at home now. I hope some of you get to try your own version of it. |
"Roasted Veggie Main Dish"
|Lynn, I have not been to Flying Star in ages but that sounds good. I have often paired roasted vegetables with pumpkin polenta but now I really want to try it with some goat cheese. That is most likely going on the menu for next week.|
|trailrunner - Is there a trick to peeling and cutting up the butternut squash? I made a roasted vegetable soup the other day and I had a heck of a time with the butternut squash.|
|I'm not trailrunner, but just cubed a butternut for a Fregola Sarda Pasta Recipe. The trick is to poke it with a sharp knife a couple of places and nuke it for about 3 minutes. Let it cool a bit and then cut in half...easy peasy. put the cut side down on a board and use the peeler. It peels so easily you won't believe it.|
|msrose...hm..I always just use a potato peeler and peel and then cut it in 1/2 length wise and scoop seeds. The fresher the butternut the easier they are to cut up...if they are old...which you can't tell by looking then they are hard like rocks. |
Oly's trick sounds great as long as you don't nuke too long. Will definitely depend on the size.
Good Luck ! Oh and I love the roasted peppers...especially once they get black edges...so I think it is all what you personally like. I don't care for other roasted things like broc and caul at all. You just have to see what you like. c
|Depending on the size of the butternut, sometimes it's easier to cut it in half across the middle first. Like Caroline I use a potato peeler. And have to agree about broccoli and cauliflower. Don't care for either of them roasted. |
Love most other veggies roasted ... any winter squash, green beans, asparagus, sweet potatoes, rutabaga, carrots, potatoes, fennel, garlic, red bells, etc. Plum tomatoes take longer and need a lower temp to really caramelize flavors, but they're so worth it!
|Well, maybe mine was old then, because it was tough, tough, tough! I went back and forth between the potato peeler and paring knife and neither one was easy. I'll try the nuking tip if that happens again or I may just replace the squash with more carrots. Thanks, everyone. |
I'll link to the recipe in case anyone is interested, because I really liked it and will definitely make it again.
Here is a link that might be useful: Kale and Roasted Vegetable Soup
|Oh I have made that soup !! We love it. As to the tough to peel butternut...the best thing to do is to roast it whole ...it will blister and be very tender when pokeed with a fork. Then you scrape out the meat and toss the seeds/peeling...use it as puree. Of course you won't have the chunks for the soup but you improvise and just put in with the other puree. |
The freshest squash are the easiest to peel for sure...and natal is right...when they are big I cut the neck part off and do it and the body separately. Early Fall is usually when you get the newest harvest. c
|I'm anxious for you all to try the microwave trick. You will never curse a squash again. 2 min for a smaller or fresher butternut or kubocha or 3 min for a larger or more hardened (older) one. It doesn't seem to cook it at all but just softens it ever so slightly for cutting in half and peeling.|
|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.
|Nope hh that was not the norm. I used my pie pumpkins and the butternut together for our Thanksgiving soup...needed both to have enough. There wasn't any difficulty cutting it on the equator line around. So I think you just got an old punkin'. I placed them cut side down and roasted till they were very soft. |
I will try what oly suggests next time I need some. You could have tried the trick to get the pumpkin cut in half and then proceed with the roasting ...scrape out the meat after seed/string removal and puree for pie. I freeze a lot of this for use the rest of the year. c
|Not being very able in the kitchen, I'd never roasted vegetables before until I saw it mentioned in a magazine or on a cooking show, then I tried it. |
My co-workers thought I had gone nuts when I later exclaimed how perfect the veggies tasted -- that is was pure simple elegance! I just could not believe how easy and delicious it was, like I was finally clued in to some little "must-know" lesson in life.
(This was also the first time I ate parsnips. Yum! I know that brussels sprouts also are good roasted; never have tasted those things, but I might try!)
|Pammyfay, I made delicious roasted, shredded brussels sprouts for thanksgiving. It was a hit with everyone at the table, even my 2 year old grandson! With a food processor it was the easiest ever. I didn't brown mine quite as much as the pic. Yum!|
Here is a link that might be useful: shredded roasted brussels sprouts
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