Roasted Vegetables


I just got back from a business trip to Norman, Oklahoma (of all places) and one of the things I missed most was roasted vegetables.  I am being serious.  Going in, everyone told me the best part of the whole hotel-training center experience was the food.  Not so.  It was just okay.  It was plentiful.  It was all-you-can-eat.  Now, don’t get me wrong, I took full advantage and did,  in fact, eat all I could.  Its just that I like to cook what I think of as restaurant-quality.  This food was diner-quality.  And the vegetables, although pretty good for the most part, seemed to be mainly frozen and/or boiled.

roasted red onions, fennel, peppers, cauliflower

I rarely boil vegetables because I am afraid of the loss of nutrients and don’t want them to be soggy and water-logged. 

Also, even though frozen is good quality and nutrient-rich, I still like the crisp snap and superior flavor of fresh and local vegetables.  Steaming and stir-frying are also good and flavorful options.
But for ease and taste, nothing beats roasting.  Vegetables can be roasted alongside meats, or on their own.  I like to roast lots of cauliflower.   It is my weakness.  This is a general recipe.  Cooking time will be dependent upon the size of your vegetables, and whether you like them lightly browned or fully caramelized.  I like both ways.  I mix them into brown rice (you can chop them after roasting if you like), as is room temperature, or as a topping for pizza.

image

Roasted Vegetables

Ingredients

  • Red onions in thin wedges
  • Cauliflower florets
  • Broccoli florets
  • Green beans, trimmed
  • Grape tomatoes
  • Fennel, trimmed and thinly sliced
  • Asparagus, trimmed
  • bell peppers, seeded, cored, and sliced thin
  • Potatoes, thin wedges or slices
  • Carrots, cut thin
  • Sweet potatoes, thin wedges or slices
  • Parsnips, cut thin
  • Any squash, cubed or thinly sliced

Instructions

Preheat oven to 425 degrees F.

Cut vegetables of your choice into bite-sized pieces.  Make about a cup per person.

Toss in a large bowl with a little bit of olive oil.

Spread out, in a single layer, on a baking sheet.  Season with a little salt and freshly ground black pepper.

Roast to desired browness, about 16 minutes.

Store, covered in the refrigerator, up to about 3 days.

Other spices can be used to jazz this up, but I find salt and pepper is just fine.