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!

Comments

Chicken Traybake with Roasted Poblano and Tomato Salsa

This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power/salt mix

Cauliflower and Arugula Soup with Tibetan Flatbread

Because the weather is chilly, and because I had a bag of arugula from the last farm box taunting me, only to be compounded by a fresh bag of arugula from the recent farm box, I decided to try this soup I found from a blog associated with a California-based CSA, Eat Outside the Box . Cauliflower and Arugula Soup Eat Outside the Box farm blog 1 head cauliflower 1 red or white onion, peeled and chopped 3/4 lb zucchini, peeled and chopped 1/4 lb arugula 15 oz stock 15 oz water 1 T olive oil salt and pepper Parmesan cheese, grated First, let me state how important it is to wash your arugula before using it. I don't know about you, but sometimes I get lazy and rely on the "well, if it doesn't kill me, it'll just make me stronger" approach to washing my foods and vegetables. This laziness is only enhanced when the food I'm considering has come from an organic farm. But leaving aside all the various things that can get on the food

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take

Donut Army

Search This Blog