Roasting has been our cooking method of choice these past few weeks. It's so pleasant to turn on the oven full blast and cook up some tender, crispy, winter vegetables. Here's a look at some of the many roasted vegetable recipes we have in our archives, from slow-roasted tomato sauce to crunchy roasted chickpeas to succulent roasted baby cabbage.
Here's a look back at some favorite recipes and ideas for roasted vegetables:
• How To Roast Any Vegetable
• High-Heat Roasted Vegetables
• Caesar-Roasted Asparagus
• How To Roast and Peel Beets
• Roasted Baby Cabbage
• Roasted Cabbage with Bacon
• How To Roast and Peel Chestnuts
• Spicy Oven-Roasted Chickpeas
• Roasted Eggplant Caviar from Good Food
• Quick Tip: How to Roast Peppers
• Confetti Potatoes and Pearl Onions
• Rosemary Roast Potatoes
• Roasted Butternut Squash Puree with Goat Cheese
• Roasted Sunchokes
• Roasted Sweet Potato Sticks with Rosemary
• Sweet Potatoes with Star Anise, Ginger, and Lime
• Roasted Fall Vegetables with Feta Cheese
• Roast Garlic Cloves Inside Squash
• Slow-Roasted Tomato Sauce
• Oven-Roasted Tomato Jam
And more...
• Indian-Roasted Cauliflower
• Roasting Broccoli
• Roasted Kohlrabi and Butternut Squash
• Roasted Garlic
• Wild Rice Salad with Roasted Green Beans and Dried Cranberries
• Taylor's Roasted Potato Tacos with Creamy Dressing
• Jean's Roasted Vegetables on Creamy Polenta
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don't forget parsnips!
http://theweekendgourmande.wordpress.com/2010/01/10/kitchen-firsts-roasted-parsnips/
My favorite thing to roast is broccoli, which I do almost weekly. I throw it on a pan with olive oil and salt, then roast at 400 for about 12 minutes. I vary how I season it, but my favorite way is to next sprinkle it with parmesan cheese and roast another 5 or so minutes. The parmesan melts and browns on top of and all around the broccoli. Then I scrape all the yummy cheese from the bottom of the pan as I pour it into a serving dish. The result is both salty and nutty. Yum!
They forgot parsnips? =O
Ah well, there's still plenty of very yummy suggestions here to keep my tummy happy!
I love roasting parsnips so I absolutely agree with the comments on this post - especially since it is a seasonal vegetable, I roast it at least once a week!
http://coldcerealandtoast.wordpress.com/2009/12/23/getting-to-the-root-of-the-food-matter/
For the roasted sweet potato sticks w/ rosemary, aren't those yams? The peels look red.