In our book notes on the Gastrokid cookbook, we said that the recipes weren't so much recipes as sketches of inspiration and ideas. That's not a bad thing though, not at all. The book is full of quick and inspirational ideas like this one: High-heat roasted vegetables.
I mean, do we all know how to make roasted vegetables? Yes, probably, but this little book presents this and its other ideas in such appealing ways that it helps you remember things like this on busy nights. And we don't roast vegetables enough, not nearly enough. Have you ever had baby carrots done like this? Mmmmm so good!
High-Heat Roasted Vegetables
Makes 4 Servings.
This is one of those master recipes that will serve you throughout your life, with kids at the table or not. If you take just about any vegetable with an autumnal vibe (butternut squash, potato, cauliflower, Brussels sprouts, green beans), toss them with some oil, salt and pepper, and herbs, and then roast the heck out of them, they will become gorgeously, toastily, unctuously roasty. In summer or spring, you could do this with any firm vegetable such as carrots, fennel, or beets. A bit of Yukon gold or fingerling potato can add a starchy richness. Cook just one vegetable or play with combinations.
6 cups or so of your chosen vegetables, chopped or separated into 3⁄4-inch pieces (butternut squash, cauliflower, halved Brussels sprouts, whole green beans, broccoli florets, or the like)
Olive oil
A few peeled garlic cloves
A few sprigs fresh thyme
Salt
Freshly ground black pepper
Heat the oven to 425˚F. On a large cookie sheet or roasting pan, toss the vegetables in just enough oil to lightly coat. Add the garlic, thyme, salt, and pepper and toss again. Spread out in one layer, not crowding it too much (you don’t want it steaming; you want it sizzling and roasting). If you’ve got too many vegetables for one pan, put them on two pans, or roast in two batches.
Put it in the oven and roast until the vegetables are tender, a bit browned. Taste about 15 minutes into cooking. If the veg is too tough, too dry, or too bland, add a bit more oil and salt and let it cook longer. After that, taste every 5 minutes. You’ll know they’re done when they’re tender, rich, and intensified in flavor.
• Read our book review: Gastrokid
• Buy the book: Gastrokid, $15.61 at Amazon
(Image and recipe reprinted courtesy of Wiley)
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I like to cook asparagus like this until its a bit cruncy... yum!
This roasted veggie soup from Simply Recipes is really delicious. The roasted flavor gives the otherwise very healthy soup a lot of depth.
one of our favorite dinners- so easy to make, so healthy, and SO YUM!
I have a strange relationship with carrots. They're alright, but I always seem to pass when they're offered. But boy, do those carrots look tasty. I've been looking for a non-salad and non-dairy filled way of eating veggies in the winter. this looks great.
OH i love doing this. Roasted brussel sprouts are a constant at my house.
I'm currently obsessed with high heat roasting brussel sprouts, cauli and carrots until they are brown/black in places. If you roast with a sprinkle of sugar, they are divine.
does it lose its health benefits for the roasting?
I love roasted veggies. I usually put in carrots, mushrooms, zucchini and onion and broil them with a little olive oil, garlic and sea salt. Yummy!
nico_forgot, I was wondering that same thing! Actually I wonder it all the time...whether I'm boiling, steaming, microwaving, sauteing...what keeps the good stuff in there?
I think roasting is a fine way of keeping the nutritional value of vegs. It helps retain all the water soluble vitamins (Bs and C). I think that's what's most detrimental about boiling vegs - you lose water soluble vitamins unless you drink the water you boiled them in (I do it sometimes). Nutrition seems to depend on length of time they're cooked and in how much water. Hope that helps :)
nico_forgot, you would probably get a lot of different respones to this, especially if you talked to a raw foodist! One fact is dependent on the vegetable itself; for example, cooking carrots actually enhances the nutritional value by making the beta-carotene more easily digested.
I could eat roasted veggies at every meal. Love them.
roasted veggies are my fav winter salad! add in there pears, persimmons and sweet potatoes for a great mix.
I love roasted veggies. I make them often. Finally my husband will eat a few things in that way that he wouldn't before.
This is exactly the way I roast vegetables. Love the lightly caramelized bits!
I do love me some roasted veggies and to make clean up easier just cover the sheet pan in tin foil. It makes for a two second clean up job.