She wrote this to me: "I've discovered how great roasted vegetable are. I really like to mix several kinds in a covered dish with a bit of olive oil and salt. Beets, onions, and apple quartered or cut in to eights are a great combination together.Thin slices of apple in any baking dish with various other veggies are an excellent surprise!"
Roasted Celery
The basic directions are:
Heat your oven to 425 degrees (a little more or less is okay too) and add olive oil, salt and pepper to the cut up celery (or celery root, kohlrabi, peppers, carrots etc.) and roast them on a cookie sheet until you can prick them with a fork (or until you decide how hard or soft you want them.
A photo of roasted celery root
Roasted Kohlrabi tastes excellent! This is worth doing. My mom told me about kohlrabi when I was kid. She said it can be used in soups. I love the taste of kohlrabi roasted.
Roasted Beets
Roasted beets taste wonderful either warm or cold. They are good tossed in a salad with blue cheese.
5 to 6 medium beets (about 2 pounds)
2 1/2 Tbsp. olive oil
1 1/2 Tbsp. coarse salt
Preheat oven to 450 degrees. Trim stems and roots from beets. Place on parchment-lined foil, drizzle with olive oil, and sprinkle with salt. Close foil into a packet. Transfer to the oven, and roast until tender, about 1 hour. Remove from oven; let cool slightly, and then slip off skins.
Roasted Bell Peppers
Roasted Carrots
Roasted Butternut Squash
1 medium butternut squash. (halved lengthwise, peeled, seeded, and sliced 1/2 inch thick)
2 Tbsp. olive oil
coarse salt and freshly ground pepper
1. Preheat oven to 400 degrees. Spread squash in a single layer on a rimmed baking sheet. Toss with oil, and season with salt and pepper. Roast until golden and tender when pierced with a paring knife, about 45 minutes. Remove from oven.
2. Transfer squash to the bowl of a food processor; puree until smooth. Season with salt and pepper. Set aside at room temperature until ready to use.
3. Spread the puree on pizza dough for an unconventional sauce, or enrich it with a bit of butter and serve it as a side dish.
Roasted Eggplant
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant caviar.
2 medium or 3 small eggplants (about 2 pounds)
Preheat oven to 400 degrees F.
To roast whole: Pierce the skin in several places. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven, and let cool. Slice eggplants open, and scoop out flesh.
To roast in slices: wash and slice the eggplant into 1/2 inch slices. Use only a little olive oil because eggplant absorbs the oil like a dry sponge. I first coat the baking sheet lightly and then brush a little oil on each eggplant slice. Place the eggplant on the sheet and roast for 15 minutes at 400 degrees. Then turn the slices and roast on the other side for 15 more minutes.
Roasted Garlic
Rather than the pungent flavor it has when raw, roasted garlic is mellow, sweet, and nutty. It's delicious spread on bread or mixed with cooked vegetables.
6 heads garlic, tops trimmed by about 1/4 inch
2 Tbsp. olive oil
Preheat oven to 425 degrees F. Place garlic in a baking dish, drizzle with olive oil, and cover with foil. Roast until soft, about 40 minutes. Remove from oven; let cool. Squeeze cloves out of skins. Whole cloves can be stored, tightly wrapped, in the refrigerator up to one week.
Roasted Tomatoes
12 plum tomatoes (about 3 pounds)
1/2 tsp sugar
coarse salt and freshly ground pepper
2 Tbsp. fresh thyme leaves
3 Tbsp. olive oil
1. Preheat oven to 275 degrees. Slice tomatoes in half lengthwise, and place cut side up in a single layer on a rimmed baking sheet. Sprinkle with sugar, and season with salt and pepper. Place a few thyme leaves on top of each half, and drizzle light with oil.
2. Roast until tomatoes have started to shrivel and caramelize about 2 1/2 hours. Remove from oven; let cool until ready to use. Tomatoes can be stored in the refrigerator up to 5 days.
Roasted Wild Mushrooms
Serve these smoky mushrooms with chicken or pork.
1 1/2 pounds wild mushrooms, trimmed and brushed clean
1/4 cup olive oil
2 Tbsp. unsalted butter, melted
coarse salt and freshly ground pepper
1 to 2 Tbsp. fresh thyme leaves
Preheat oven to 400 degrees. In a 9 by 13 inch baking dish, toss mushrooms with olive oil and butter. Season with salt and pepper, and sprinkle with thyme. Roast until golden and cooked through, about 40 minutes. Remove from oven; serve hot.
Roasted Zucchini
Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.
3 medium zucchini (about 1 1/2 pounds)
2 Tbsp. olive oil
coarse salt and freshly ground pepper
Preheat oven to 450 degrees. Cut zucchini into 1 inch thick rounds. Toss in a baking pan with olive oil, salt, and pepper. Roast, turning occasionally, until caramelized, about 15 minutes. Remove from oven; serve hot.
Caramelized Onions
To get the melt-in-your-mouth quality, the onions need to be cooked very slowly.
2 Tbsp. unsalted butter
3 medium to large red onions, sliced 1/4 inch thick
coarse salt and freshly ground pepper
Heat butter in a large skillet over medium heat. Add onions. Cook, stirring frequently, until soft and golden brown, about 1 hour, reducing heat to medium-low about halfway through. If onions begin to stick to the skillet, add 1 to 2 tablespoons water. Remove from heat, and season with salt and pepper. Let cool before using.
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