Roasting Vegetables

In article <[email hidden]>,

dianem1999 said:

Anybody have experience with roasting various vegetables? I've seen a few
recipes, but I'd like to get someone's personal experience.

Diane M

I have yet to meet a veggie I _can't_ roast under proper conditions.

What were you wanting to roast?

I've done spuds, sweet spuds, celery, cabbage, carrots, winter and
summer squash, regular and portabello mushrooms, bok choy, onions,
garlic, Asparagus, stuff like that.

About the only one that did not work well was Broccoli.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

dianem1999 said:

Anybody have experience with roasting various vegetables? I've seen a few
recipes, but I'd like to get someone's personal experience.

I often roast carrots and parsnips. They are delicious. Personally, I
cannot tolerate boiled parsnips, but roasted parsnips are a while different
creature because roasting them gets rid of that nasty sharp flavour and
makes them nice and sweet. Others here have roasted asparagus, beets and
Brussels sprouts.

dianem1999 said:

Anybody have experience with roasting various vegetables? I've seen a few
recipes, but I'd like to get someone's personal experience.

I roast vegetables all the time. There's not much to it. I'm not sure
if you'd call the following a recipe or not.

Carrots-- Peel and chop off a little at top and bottom.

Fennel-- Use white bulb only. (Green part goes in soup.) Chop in half
lengthwise.

Onions-- Remove papery outside and root end. Chop in half or quarters
if they're large.

Parsnip-- Like carrots. Not my favorite.

Sweet Potatoes-- Peel or scrub clean (your choice). Cut into fist sized
chunks if they're big.

Turnips-- Peel with paring knife as the outer layer can be bitter. Cut
in half if they're huge.

Rutabaga-- Use a large knife to take off wax if it has been preserved
that way. Rutabaga is dense and takes forever to roast so either chop
it into 2" cubes or boil before roasting.

Place whatever you're using in a baking tray, drizzle with oil, sprinkle
with dried herbs, and place in medium hot oven until all is soft.

--Lia

dianem1999 said:

Anybody have experience with roasting various vegetables? I've seen a few
recipes, but I'd like to get someone's personal experience.

Diane M

Generic version: to oven roast cut up the vegetables in similar sizes
and drizzle with olive oil and mix them up to coat with your hands.
Spread out on a single layer in a pan and cook at 400F for around 1
hour. Turn once or twice. Rosemary and pepper usually go well with
most vegetables. You can also use a higher temp for a shorter time.

Omelet said:

In article <[email hidden]>,

dianem1999 said:

Anybody have experience with roasting various vegetables? I've seen a few
recipes, but I'd like to get someone's personal experience.

Quoted message said:

Diane M

I have yet to meet a veggie I _can't_ roast under proper conditions.

What were you wanting to roast?

I've done spuds, sweet spuds, celery, cabbage, carrots, winter and
summer squash, regular and portabello mushrooms, bok choy, onions,
garlic, Asparagus, stuff like that.

About the only one that did not work well was Broccoli.
--
Peace, Om

I do the same, Om, but tell me, does your celery turn out as tough as
mine? Sometimes unchewable - I wonder if it isn't the individual
purchase.
Dee Dee

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

dianem1999 said:

Anybody have experience with roasting various vegetables? I've seen a
few
recipes, but I'd like to get someone's personal experience.

Diane M

I have yet to meet a veggie I _can't_ roast under proper conditions.

What were you wanting to roast?

I picked an eggplant, tomatoes, zucchini and green beans from my garden this
morning. I was thinking of roasting them with a couple of carrots, an
onion, potatoes, and some garlic cloves. I don't have any winter
vegetables. One recipe I found said to parboil the vegetables, then place
in the refrigerator to cool down before mixing with olive oil and roasting
the denser vegetables first before adding other vegetables and some
mushrooms. Seems like too many steps. I may add some mushrooms and fresh
herbs the final 15 minutes.

Diane M

dianem1999 said:

Anybody have experience with roasting various vegetables? I've seen
a few recipes, but I'd like to get someone's personal experience.

Diane M

Funny you should mention this. Roasted veggies are on my menu tonight.
What I've learned is that if you plan on roasting a myriad of veggies,
determine which veggies are denser; in other words, which might have a
slower cooking time. For instance, if you want to roast potatoes with
peppers, potatoes would obviously take longer. What I do is blanch the
denser veggies first, to soften them. Then I add them to a pan with my
other veggies, drizzle them all in olive oil, salt them, pepper them and
roast them at about 400 until all have crispy edges and are nicely browned.

My veggies tonight are going to be eggplant, various peppers, onions and
mushrooms. Then, while the oven is still hot, I'm making roasted peach
halves with butter, brown sugar and cinnamon.

The main dish depends upon what the hubby brings home. I'm hoping it's
fish.

kili

"dianem1999" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anybody have experience with roasting various vegetables? I've seen a few
recipes, but I'd like to get someone's personal experience.

Diane M

Just roasted some Brussels sprouts the other night. Came out yummy!

Cut 1 lb. sprouts in half and spread in a pan. Mix some EVOO, minced garlic,
chopped rosemary and a little lemon juice and pour over sprouts. Roast at
400 deg. for 45-50 minutes.

Jon

In article <[email hidden]>,

Dee Dee said:

Omelet said:

In article <[email hidden]>,

dianem1999 said:

Anybody have experience with roasting various vegetables? I've seen a few
recipes, but I'd like to get someone's personal experience.

Quoted message said:

Diane M

I have yet to meet a veggie I _can't_ roast under proper conditions.

What were you wanting to roast?

I've done spuds, sweet spuds, celery, cabbage, carrots, winter and
summer squash, regular and portabello mushrooms, bok choy, onions,
garlic, Asparagus, stuff like that.

About the only one that did not work well was Broccoli.
--
Peace, Om

I do the same, Om, but tell me, does your celery turn out as tough as
mine? Sometimes unchewable - I wonder if it isn't the individual
purchase.
Dee Dee

No, it works fine but I don't place it on top. To date, I've never
roasted veggies by themselves, always in combination and with meat. I
place delicate veggies towards the bottom so they will get more moisture
with the exception of onions. I tend to top things with those along with
the herbs and stuff. When I steam them, I reverse that and put the
hardest ones on the bottom. Onions still go on top. ;-)

When roasting, veggies usually end up in a certain amount of broth in
the pan with the meat. Only root veggies would ever be dry roasted,
Potatoes and sweet potatoes, and beets. Mushrooms are so-so that way too.

I roast celery in about 3 to 4" sections and I string it first. The only
time I don't string celery is if I'm slicing it fine, or
chopping/mincing it.

I guess you could consider that more roast/braising than actual roasting
by definition?

It's still an open pan where braising is not.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

dianem1999 said:

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

dianem1999 said:

Anybody have experience with roasting various vegetables? I've seen a
few
recipes, but I'd like to get someone's personal experience.

Diane M

I have yet to meet a veggie I _can't_ roast under proper conditions.

What were you wanting to roast?

I picked an eggplant, tomatoes, zucchini and green beans from my garden this
morning. I was thinking of roasting them with a couple of carrots, an
onion, potatoes, and some garlic cloves. I don't have any winter
vegetables. One recipe I found said to parboil the vegetables, then place
in the refrigerator to cool down before mixing with olive oil and roasting
the denser vegetables first before adding other vegetables and some
mushrooms. Seems like too many steps. I may add some mushrooms and fresh
herbs the final 15 minutes.

Diane M

Are you attempting to roast them alone or with a meat roast?
See my previous post.

I'd put them all into a roasting pan together with a little water and do
a wet roast. Only the potatoes will work dry roasted, but I'd halve or
quarter them and add them too. Sort of an open pan veggie pot roast if
you see what I mean.

I'd do something more creative with the eggplant personally. :-)

Let's see...

Take a roasting pan and halve the eggplant and place that in the center.
Slice the tomatoes and layer them over it and add some fresh or dried
herbs per taste. Press or crush the garlic cloves over the top of that.

Surround with the string beans and top with the carrots cut into 1"
chunks with the zucchini and quartered potatoes. Top the whole thing
with sliced onions. Leave the zucchini whole or steam separately as
those tend to cook fast and get too soft.

If you want mushrooms, put them on the bottom.

Add water at least 1" deep then salt and pepper to taste.

Putting a little olive oil over the top would not hurt.

Roast that whole mess at about 325 until the potatoes and carrots are
fork tender. I'd check it at 45 minutes then go from there.

But, let's see what others think. :-)

Just DON'T let the water dry out! Add it as needed, or even some
broth/stock whatever is on hand. Right now I have a lot of veggie stock
in the freezer so I'd use that.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"kilikini" <[email hidden]> dropped this turd
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Quoted message said:

Funny you should mention this. Roasted veggies are on my menu
tonight. What I've learned is that if you plan on roasting a myriad of
veggies, determine which veggies are denser; in other words, which
might have a slower cooking time. For instance, if you want to roast
potatoes with peppers, potatoes would obviously take longer. What I
do is blanch the denser veggies first, to soften them. Then I add
them to a pan with my other veggies, drizzle them all in olive oil,
salt them, pepper them and roast them at about 400 until all have
crispy edges and are nicely browned.

On that same theme, here is a recipe I use with different cooking temps.
Recipe is from gayfood.com website which I am not affiliated with.

Roasted Fennel and Brussel Sprouts

This roasted fennel and brussel sprout recipe EASY BREEZY. You can
assemble everything the day before your fabulous gathering and then just
dump it out on the cookie sheet and throw it in the oven.

Ingredients

1.5 lb. brussels sprouts
1.5 lb. fennel
2 tsp. sea salt
1 tsp. fresh ground pepper
3 Tbsp. extra-virgin olive oil

Directions

Preheat oven to 450°F. Place brussel sprouts in a large mixing bowl and
toss with 1 ½ Tbsp. Olive oil, 1 tsp salt and ½ tsp pepper to coat
vegetables with oil, salt and pepper. Transfer to a rimmed cookie sheet.
Roast in oven for 8 minutes (they take a little longer than the fennel).
Meanwhile, place the fennel strips in the bowl you used for the sprouts
and do the exact same thing you did with the sprouts—season with the
remaining salt, pepper and olive oil. Once the sprouts have roasted for 8
minutes, remove from oven, give the pan a quick shake to turn the sprouts
and then add the fennel. Return to oven and roast for an additional 10 –
12 minutes, until tender. Transfer to serving dish and put it in your
mouth.

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been
turned off.
~unknow author

"dianem1999" <[email hidden]> dropped this turd
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rec.food.cooking

Quoted message said:

Anybody have experience with roasting various vegetables? I've seen a
few recipes, but I'd like to get someone's personal experience.

Diane M

I roast them all the time. I love the flavor and the texture of roasted
veggies. Here is a recipe to get you started. You can leave out the
feta or substitute a different cheese if you like.

Rosemary Roasted Greek Potatoes

This is a great alternative to regular old rosemary roasted potatoes.
Very flavorful. Great from a Sunday brunch!

Ingredients

2 lbs. red potatoe(s)
4 Tbsp. olive oil
3 sprig(s) fresh rosemary
2 clove(s) garlic cloves
2 tsp. fresh ground pepper
1 Tbsp. kosher salt
8 oz. feta
0.5 juiced lemon

Directions

Preheat oven to 400 F. Wash and quarter potatoes, transfer to a roasting
pan. Add two tablespoons olive oil and everything else except for the
feta. Toss and put into the oven with a lid on. Roast for 20 minutes,
remove from the oven and toss. Return to oven and roast for an additional
10 to 20 minutes until tender. Immediately before serving, crumble the
feta over the top of the potatoes, drizzle with the remaining olive oil
and the juice of half a lemon. Toss and serve. mmmm - greeky!!

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been
turned off.
~unknow author

dianem1999 said:

"Omelet" <[email hidden]> wrote in message

news:[email hidden]...> In article <[email hidden]>,

Quoted message said:

"dianem1999" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Anybody have experience with roasting various vegetables? I've seen a
few
recipes, but I'd like to get someone's personal experience.

Quoted message said:

Quoted message said:

Diane M

Quoted message said:

I have yet to meet a veggie I _can't_ roast under proper conditions.

Quoted message said:

What were you wanting to roast?

I picked an eggplant, tomatoes, zucchini and green beans from my garden this
morning. I was thinking of roasting them with a couple of carrots, an
onion, potatoes, and some garlic cloves. I don't have any winter
vegetables. One recipe I found said to parboil the vegetables, then place
in the refrigerator to cool down before mixing with olive oil and roasting
the denser vegetables first before adding other vegetables and some
mushrooms. Seems like too many steps. I may add some mushrooms and fresh
herbs the final 15 minutes.

Diane M

You really can't roast those all together, they require different
roasting times... I think what you want is to make stewed vegetables;
ratatouille.

Sheldon

Michael wrote on Thu, 28 Jun 2007 19:19:49 GMT:

??>> Anybody have experience with roasting various vegetables?
??>> I've seen a few recipes, but I'd like to get someone's
??>> personal experience.
??>>
??>> Diane M

MDL> I roast them all the time. I love the flavor and the
MDL> texture of roasted veggies. Here is a recipe to get you
MDL> started. You can leave out the feta or substitute a
MDL> different cheese if you like.

MDL> Michael

I don't roast vegetables very much but a large number can be
grilled with a squirt of olive oil and a sprinkle of Kosher
salt. My current favorite is miniature squash: acorn squash
about 11/2 inches in diameter, 3 inch long zucchini etc. (Whole
Foods sells these)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"dianem1999" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anybody have experience with roasting various vegetables? I've seen a few
recipes, but I'd like to get someone's personal experience.

Diane M

==============
I roast them because it is easy.
I set the oven to 400 deg.
Place some veggies on a cooky sheet or roasting pan.
Sprinkle with oil, salt, pepper.
Roast for about 20 minutes or until tender.
I use whatever I have, quartered onions, baby carrots, zuchinni, yellow
squash, etc.
After they are cooked, sometimes I sprinkle them with a little Balsamic
vinegar.

Quoted message said:

"James Silverton" <[email hidden]> dropped this turd
news:MsVgi.1339$w2.1059@trnddc01: in rec.food.cooking

Quoted message said:

I don't roast vegetables very much but a large number can be
grilled with a squirt of olive oil and a sprinkle of Kosher
salt. My current favorite is miniature squash: acorn squash
about 11/2 inches in diameter, 3 inch long zucchini etc. (Whole
Foods sells these)

I have a couple of favorites I like to do on the grill. Corn on the cob
and eggplant just to name a couple of them.

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

dianem1999 said:

Anybody have experience with roasting various vegetables? I've seen a few
recipes, but I'd like to get someone's personal experience.

Diane M

I roast vegetables around 400°, depending on what it is and how much I
want to pay attention to it. A medley of roasted winter squashes and
other winter vegetables, coated in extra virgin olive oil, sprinkled
with garlic and maybe some rosemary is a wonderful cold weather side
dish. Roasted asparagus is good with lamb any time you can find
it.... What are you thinking of roasting?

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Dave Smith said:

Personally, I cannot tolerate boiled parsnips,

Next time you make a winter soup (like one of those multi bean mixes),
add a very small one. I grate it, so it dissolves. I think parsnip
adds a delightful, almost peppery, flavor.

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Sheldon said:

dianem1999 said:

"Omelet" <[email hidden]> wrote in message

news:[email hidden]...> In article <[email hidden]>,

Quoted message said:

"dianem1999" <[email hidden]> wrote:

Quoted message said:

> Anybody have experience with roasting various vegetables? I've seen a
> few
> recipes, but I'd like to get someone's personal experience.

Quoted message said:

> Diane M

Quoted message said:

I have yet to meet a veggie I _can't_ roast under proper conditions.

Quoted message said:

What were you wanting to roast?

I picked an eggplant, tomatoes, zucchini and green beans from my garden this
morning. I was thinking of roasting them with a couple of carrots, an
onion, potatoes, and some garlic cloves. I don't have any winter
vegetables. One recipe I found said to parboil the vegetables, then place
in the refrigerator to cool down before mixing with olive oil and roasting
the denser vegetables first before adding other vegetables and some
mushrooms. Seems like too many steps. I may add some mushrooms and fresh
herbs the final 15 minutes.

Diane M

You really can't roast those all together, they require different
roasting times... I think what you want is to make stewed vegetables;
ratatouille.

Sheldon

Ratatouille is exactly what I thought of when I saw that list too!

I'd eliminate the corriander and fennel seeds from the recipe below.

Ratatouille with Penne
Recipe courtesy Gourmet Magazine

1 onion, sliced thinly
2 garlic cloves, minced
5 tablespoons olive oil
1 (3/4-pound) eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin
slices
1 red bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarsely (about 1 1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded fresh basil leaves
1 pound penne pasta

In a large skillet cook the onion and the garlic in 2 tablespoons of
the oil over moderately low heat, stirring occasionally, until the
onion is softened. Add the remaining 3 tablespoons oil and heat it
over moderately high heat until it is hot but not smoking. Add the
eggplant and cook the mixture, stirring occasionally, for 8 minutes,
or until the eggplant is softened. Stir in the zucchini and the bell
pepper and cook the mixture over the moderate heat, stirring
occasionally, for 5 to 7 minutes, or until the vegetables are tender.
Stir in the oregano, thyme, coriander, and fennel seeds. Add salt and
pepper, to taste and cook the mixture, stirring, for 1 minute. Stir in
the basil and combine the mixture well.

The ratatouille may be made 1 day in advance, kept covered and
chilled, and reheated before serving.

In a large pot of boiling salted water cook pasta until al dente.
Serve with ratatouille.

Recipe Summary
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating: 5 Stars

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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