Red Pumpkin ready to be peeled and cut up for roastingI gave up steaming and boiling vegetables years ago.
It started with grilled asparagus. The concentrated flavor of the asparagus was glorious, and put its water-logged boiled brothers to shame. We went on a vegetable-grilling kick, and discovered they all tasted better when cooked over fire.
Then the weather turned cold. Grilling outside when it’s 10°F is no fun. Even so, we didn't want to go back to cooking vegetables in water.
No problem. Cranking up the oven, and roasting vegetables for a short time at high temperature, provided the concentrated vegetable flavor we’d grown to love over the summer. Without smoke from the grill, the pure essence of roasted vegetables was the highlight of our meals that winter and in all the years since.
Nothing could be easier.
It started with grilled asparagus. The concentrated flavor of the asparagus was glorious, and put its water-logged boiled brothers to shame. We went on a vegetable-grilling kick, and discovered they all tasted better when cooked over fire.
Then the weather turned cold. Grilling outside when it’s 10°F is no fun. Even so, we didn't want to go back to cooking vegetables in water.
No problem. Cranking up the oven, and roasting vegetables for a short time at high temperature, provided the concentrated vegetable flavor we’d grown to love over the summer. Without smoke from the grill, the pure essence of roasted vegetables was the highlight of our meals that winter and in all the years since.
Nothing could be easier.
Roasted Delicata Squash
Oven-Roasted Vegetables (Λαχανικά στο Φούρνο)
Vegetables from asparagus to zucchini are suitable for roasting. Today, my favorites are cauliflower, winter squash, sweet potatoes, and turnips. Tomorrow, who knows? My favorites change with the seasons.
Preheat the oven to 475°F. Clean and dry the vegetables. Cut them into whatever size pieces you prefer. I usually cut the vegetables small, so they are bite-sized and cook more quickly.
Toss the vegetables with plenty of olive oil and salt, and spread them out on a rimmed baking sheet. Don’t crowd the pan or the vegetables will steam rather than roast.
Roast the vegetables for 10 to 30 minutes, depending on the size of the pieces and the type of vegetable used. I set the timer for 10 minutes, and then add time as necessary until the vegetables are fully cooked. Roasted vegetables taste best when the edges are a little charred.
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This is my entry for Heart of the Matter’s Quick and Easy event for heart healthy food, sponsored this month by Lucullian Delights.
Vegetables from asparagus to zucchini are suitable for roasting. Today, my favorites are cauliflower, winter squash, sweet potatoes, and turnips. Tomorrow, who knows? My favorites change with the seasons.
Preheat the oven to 475°F. Clean and dry the vegetables. Cut them into whatever size pieces you prefer. I usually cut the vegetables small, so they are bite-sized and cook more quickly.
Toss the vegetables with plenty of olive oil and salt, and spread them out on a rimmed baking sheet. Don’t crowd the pan or the vegetables will steam rather than roast.
Roast the vegetables for 10 to 30 minutes, depending on the size of the pieces and the type of vegetable used. I set the timer for 10 minutes, and then add time as necessary until the vegetables are fully cooked. Roasted vegetables taste best when the edges are a little charred.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is my entry for Heart of the Matter’s Quick and Easy event for heart healthy food, sponsored this month by Lucullian Delights.
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