I moved the neglected and rejected offenders from the hot bath of a stove top pan, or the explosive rays of the micro, to a sunny, warm, roasting oven. I let them languish in a golden coating of pure olive oil, crushed garlic (plenty of it), flaked sea salt, pepper and for some luckier cruciferous souls, a liberal sprinkling of herbs. Roast at 450 for 15 minutes or until melty delicious. The sugars in the veggies caramelize and the flavors of until now never paired groupings take on new and complex personalities. Beets and carrots. Broccoli and hubbard squash. Sweet potatoes and fennel and red peppers….Yay!! Onions and….well just about anything.
The key to roasting is a shallow pan and plenty of lubrication. That would mean olive oil. OK, these aren’t your mothers weight watchers vegetables. But olive oil has proven health benefits and you can make up the extra calories somewhere else. My favorite olive oil is right here.
It’s amazing how many more veggies I buy now that I use this method to prepare them. And left overs are yummy on crusty bread, in omelets or even just by themselves.
Some ideas to get you started. And once you do, I just know you won’t stop.
You can thank me later 🙂
Simple Roasted Asparagus
- 1Lb Fresh Asparagus spears, snapped to remove the tough ends, left whole.
- 4 Cloves garlic, slightly crushed, with or without skins removed.
- 4 tablespoons of your favorite olive oil
- 1 tsp sea salt flakes
- pepper to taste
Preheat oven to roast at 450. In a shallow glass baking pan, lay washed whole asparagus. Coat with olive oil. Add crushed garlic and toss. sprinkle salt and pepper and place uncovered in the preheated oven. Roast for 15 minutes, or until browned and yummy!
Herb Roasted Harvest Vegetables
- 1 1/2 pounds new potatoes, quartered
- 1/2 cup baby carrots
- 1 small onion, cut into wedges
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon dried oregano
- salt and pepper to taste
- 1/2 small eggplant, quartered and cut into 1/2-inch st
- 1 red bell pepper, cut into 1/2-inch wide strips
Preheat oven to 450 degrees. Combine potatoes, carrots, and onion in an 13×9 inch glass baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables. Bake for 20 minutes. Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven. Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges.