Try This: Roasted Cardoon

Kathryn Hill
Kathryn Hill
published Mar 5, 2010
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I’ve been eating a lot of cardoon this winter. The other night, wanting to try something new, I pondered the statement, “you can roast any vegetable!” I wondered if this was true of cardoons, so I did a little kitchen experimentation.

First, I prepared the cardoons as detailed in that link. Next, I preheated the oven to 425 degrees Fahrenheit, and brushed the cardoons on both sides with olive oil on a baking sheet. I put them in the oven and roasted them for about 25 to 30 minutes. Result? Well, they were a little chewy, but they had that delicious artichoke flavor in them, along with a little caramelization from the roasting process.

You really can roast just about any vegetable!

Related:
Recipe: Braised Cardoons

High Heat Roasted Vegetables


How To Roast Any Vegetable

(Image: Kathryn Hill)

Filed in:
Roasting
Vegetables
Cooking Methods
Ingredient