Roasted Veggies (and Fruit!)

Roasted Veggies (and Fruit!) - variation II

An earlier post talked about one of my favorite wintertime dishes -- roasted winter vegetables. When I was younger, I simply roasted a bunch of root vegetables together, seasoned with only olive oil, salt and pepper, and a sprig or two or rosemary. The last entry talked about doing the roasting in two phases -- the first 30 minutes with the harder vegetables, then adding softer vegetables (garlic) and even fruit (apples, peaches, nectarines, and pineapple work well) for the last 15 minutes.

Today's entry provides yet another variation on a theme of roasted vegetables. Again, no real recipe here.

I start with a 9x12 oven-safe pan. Coat the pan with olive oil. Chop up harder vegetables into bite-sized chunks. For the first round of roasting, some tasty vegetables to include are: butternut squash (peeled), sweet potatoes, onions, and beets. Drizzle olive oil and flavor generously with maple syrup. Sprinkle with garam masala (I'd say 1-2 T for a dish this size). Salt and pepper the vegetables; toss to coat. Add to a 400-degree oven and roast for 30 minutes.

(Technically, if you are using beets, I would probably roast those alone for 15 minutes before adding the other vegetables -- they benefit from about 60 minutes of roasting. I would also suggest roasting them separately, wrapped in foil, so that they don't stain everything else. If you don't care too much about presentation and want to minimize the clean-up, then, throw them all into the same pan.)

After the 30 minutes have passed, pull the pan out and add your softer ingredients (garlic and fruits are some of my favorite). Toss to coat and add more olive oil if necessary. Return to the oven and roast for 15 more minutes.

I was too busy eating this dish to remember to take a picture of the vegetables after their roasting. I tell you, I can't get enough of this simple dish!

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