Friday, October 24, 2008

Roast Post: Vegetables 101


I love to roast anything and everything. I learned this method of cooking from Ina Garten, aka The Barefoot Contessa. I roast every single vegetable, including green beans. I make Ina's roast chicken almost weekly and it turns out perfect every time.
I roast cherry tomatoes for sauce and crostini toppings.
I roast all meats, poultry and fish.

Roasting at high heat retains the moisture and seals in the flavors & juices. When roasting vegetables, they become crispy and sweet with almost a nutty flavor.

My oven is filthy as you can see by a previous post (it has been cleaned since then), and it is always set to 425 or higher.
The smoke alarm is always ringing in this house!

Today I bought this cool stalk of brussel sprouts for $6.99. There were a lot of sprouts on this stalk, and they were all so green and beautiful. I have never seen them sold this way before. I cut each little cabbage head off w/ a paring knife, cut them in halves and roasted the little jewels.





Here is my basic recipe for roasting vegetables:
400 oven.
Liberally sprinkle kosher salt and olive oil over cut up vegetables of your choice.
Roast on a baking sheet until caramelized and brown. Usually 30 minutes does it for most vegetables. (Asparagus cooks quicker).

This week I have made every single vegetable this method, except for carrots, which I will do next week!


roasted sweet potatoes and new potatoes




roasted cauliflower




roasted brussel sprouts

15 comments:

doggybloggy said...

nice roasters....I love me some cauliflower...

kat said...

Oh those brussel sprouts look beautiful! I too am a big fan of the roasted vegetable, i love to serve them over couscous or just on spinach as a salad.

Catherine Jagers said...

A woman after my own heart. I love roasted veggies! Throw some red pepper, corn and mushrooms on a baking sheet, and you have a wonderful melange that you can use for any dish. Thanks for posting about one of the best (easiest) cooking methods!

Giff said...

Roasted brussel sprouts can convert the ardent sprout hater! I love adding a sprinkle of white wine vinegar (or balsamic) before roasting, and then some grated pecorino cheese on top afterwards

Maria said...

Roasted veggies are my favorite. Your brussel sprouts look perfect! The perfect side for the holidays!

biz319 said...

Too funny about the smoke alarm!

Two things happen when I cook - I make a mess (much to my daughters dismay - she's a neat freak!) and the smoke detector goes off!

The kitchen just happens to be near my daughters bedroom, so at least 5 times a week, during dinner making, she's running to shut her door to turn off the smoke detector!

I may have to try brussel sprouts again - I haven't tried them in ages, but yours look so good!

maris said...

Roasted veggies are the best! I feel like you barely even have to season them and they taste great.

Lisa said...

Veggies are great roasted! We are still on for Monday, right? I'll send you an email.

Pam said...

I love the fall because I can roast veggies...actually, I roast them all year long. I'll have to try the brussel sprouts, I've never made them before.

Proud Italian Cook said...

I love roasting everything like you Stace, it tastes so much better with all that carmelized goodness!!

Culinary Cory said...

I love watching Ina's show. I'm going to see her when she does her book signing in Philly this week!

ntsc said...

Move the smoke detector.

Looks great.

RecipeGirl said...

I Loooooove roasted cauliflower and brussel sprouts. I think the roasted flavor appeals to even those who shun those veggies. So good.

SarahB said...

Sta, in our old apartment the smoke alarm was RIGHT next to the kitchen and we had 12 foot ceilings! Al used to use a pizza peel to fan it until it stopped!

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