While I'm aware of the fact that many of our readers follow our website and subscribe to the weekly email for original recipes, unusual tips, and a specifically spirited perspective on cooking, I hope you also appreciate our approach to simplicity.
I thought about simplicity last night as I slid these heads of cauliflower into the oven for a simple olive-oil-topped roast.
I was reminded that this is the time of year in much of the northern hemisphere where we take our last deep whiffs of what the farms have to offer before turning to our winter cooking habits. This weekend I invite you to find some fresh vegetables to roast from your local market or backyard garden. Stop worrying about how you're going to cook your turkey and just make something to eat now.
Here is a simple formula to start with when thinking about roasting vegetables. With practice, you'll tinker with the elements and find your own way.
How to Roast Any Vegetable
- Pre-heat oven to 425°F
- Chop or break up vegetables, or roast them whole. The larger the piece, the longer it will take to cook.
- Place in an oven-safe skillet or cast-iron pan, or a roasting pan. Have neither? Make a boat out of aluminum foil. Whichever you use, tent the top with foil.
- Drizzle with a spoonful or two of olive oil, just enough to very lightly coat when tossed. Toss.
- In general, the harder (to the touch) the vegetable, and larger in size, the longer it takes to roast. Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes and doesn't need the tenting.
- Test for doneness by pricking with the tip of a paring knife. Knife should pull out easily. Also notice the aroma becoming rich and even listen for sounds from the oven.
- For a crispy finish, remove when you have 5-10 minutes left.
- Serve with a light shower of sea salt or sprinkle nuts (whole, chopped or ground), breadcrumbs, or grated cheese (like Parmesan) on top.
- Don't be afraid to experiment: while the classics like potatoes, squash, beets and carrots are always good, try branching out with cabbage, fennel, leeks, even fruit like grapes, oranges, quince.
A Few Recipes for Roasted Vegetables
If you absolutely must follow a recipe, here are a few to get you going:
- Roasted Garlic
- Roasted Fall Vegetables with Feta Cheese
- Roasted Sweet Potato Sticks with Rosemary
- Roasted Beet Salad with Barley, Feta, and Red Onion
- Roasted Baby Cabbage
- Roasted Butternut Squash Puree with Goat Cheese
- Roasted Grapes with Walnut Oil
- Roasted Orange Wedges with Herbs
The simple things are sometimes the tastiest. In fact, that is often the case. We're here to deliver such news. Happy roasting.
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I have never done a tent over my veggies before. I roast mine usually cut up on a cookie sheet. I am grateful that I happen to have convection roast which does a wonderful job.
As I'm doing a 3-Ingredient dish challenge, I am looking for new ways to get the most flavor out of my veggies. I used this simple method for cauliflower that was added to pasta with sauteed goat cheese and it worked perfectly!
Thanks for the great inspiration!
Peas Love Carrots
I second the experiementing idea - I roasted some easter egg radishes the other day (got a ton from my CSA) and they were surprizingly good. Similar in texture to turnips, with a nice peppery flavor. Now I want to roast everything, just to see how it turns out!
You get better results if the vegetables are dry and not crowded in the pan. Cauliflower is wonderful with olive oil and garlic and then a sprinkle of lemon and parm when removed from the oven.
I also recommend some fresh or dried herbs tossed in to the mix... whatever you have on hand!! Adds a little something special.
Also, I know the beauty of roasted veggies is their simplicity so I hate to add another ingredient in to the mix, but a splash of balsamic vinegar before you toss with olive oil does something pretty magical, especially to heartier root vegetables.
I love roasting vegetables, particularly this time of year. Last night, in fact, I roasted whole brussel sprouts for dinner. I coated with olive oil, seasoned with salt, pepper and fresh garlic and then topped with parmesan cheese after I removed them from the oven.
And I agree with earlier comments about not overcrowding the pan.
I haven't tried this, but this article from the NY Times suggests placing a pan of water in the bottom of the oven before roasting veggies. http://www.nytimes.com/2009/11/11/dining/11sides.html?_r=1
I was going to roast some vegetables to make a blended soup for T-giving - Would it be ok if I did this a day or so in advance? The soup will be blended, so I'm not concerned about the crispiness of the roasting - just keeping in all the flavor....
I do this maybe twice a week with Brussels sprouts, broccoli, broccolini or asparagus. I would recommend sea salt before roasting, and adding a few smaller cloves of garlic if you like roasted garlic (which I do). Lemon juice, a little sprinkling of parmesan or red pepper flakes also make nice additions.
@jptr13 Second day roasted veggies are almost as good so I would think they'd be fine in a soup. I would be careful not to get them too brown though because I imagine the crispier bits would taste a little bitter blended up.
Ooh, sorry, just realized how very old this post is!