|Sliced and chopped|
We love our roasted vegetables in this house. I will add them to pasta, throw them in a tortilla with a little salsa and sour cream, add the to soups or serve them alongside meat. To be honest, I am not a snob when it comes to my roasted veggies. I will eat them hot. I will eat them cold. I will eat them with kosher salt and pepper and fresh rosemary. I will eat them with reduced balsamic. I will eat them plain. If it were up to me, they would be part of every meal.
When slicing and chopping, err on the side of making your pieces too big; however, you want them to be consistent. This is where the mandoline is really handy with the sweet potatoes, parsnips, turnips, carrots, cauliflower, zucchini and yellow squash. Small pieces cook to quickly and tend to burn or get mushy. Throw some whole cloves of garlic in and you get a treasure hunt when serving. I usually add 10 cloves or so at the request of my family. I usually chop and slice everything and then break my veggies into two groups: slow roasters and quick roasters.
S l o w roasters:
- Sweet potatoes
- Red, yellow and orange peppers
- Yellow squash
1) Preheat the oven to 475° and place two large baking sheets inside.
2) Cut the sweet potato and the onion using an OXO mandoline on the 3/4" setting. Slice the peppers into inch wide strips and cut the broccoli into florets.
3) Toss the sweet potato with 1 tbsp of olive oil and slide onto hot baking sheet, making sure they are in one layer. Set timer for 10 minutes.
4) Toss onions, asparagus, peppers and broccoli with 2 tbsp of olive oil. When the timer goes off, add these veggies onto the second sheet and give the sweet potato sheet a good shake. Set the timer for 15 minutes.
5) After 15 minutes, check all of the veggies. There should be a little roasting color, but no burning. If you need a little more time, check every 4 minutes.
6) Remove all veggies from the oven and transfer to a serving bowl. Serve immediately.
|Ready to eat roasted veggies|