Roasted Vegetables
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
56
Spice
42
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 425 degrees F
2
Chop the vegetables or roast them whole
3
The larger the pieces, the longer it will take to roast
4
Toss the vegetables with olive oil, fresh herbs, and generously season with salt and pepper
5
Place on a prepared baking sheet, cast iron pan, or a roasting pan
6
Keep in mind that the harder the vegetable and larger the size, the longer it will take to roast
7
Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes
8
Test for doneness by piercing the vegetable with a knife
9
Serve the roasted vegetables with toasted nuts, bread crumbs, or grated cheese on top
10
Roasted Vegetable Variations: Slow-Roasted Tomatoes: Quarter 3 to 4 pounds ripe tomatoes brushed with olive oil, 2 teaspoons sugar, and generously seasoned with salt and freshly ground black pepper
11
Roast the tomatoes cut side up on a large baking sheet
12
Roast for 2 hours until the tomatoes are beginning to brown and maintain their shape when moved
13
Cool
14
Make into homemade tomato sauce by chopping the tomatoes and heating in a saucepan with chicken stock, fresh herbs, and just a bit of fresh cream
15
Roasted Garlic: Peel the paper exterior off of garlic heads
16
Set the garlic heads on top of aluminum foil square
17
Brush the garlic head with olive oil, season with salt and pepper, and top with any desired fresh herbs
18
Fold the sides up crimping tightly
19
Place the packet on a baking sheet and roast at 400 degrees F for 30 minutes
20
Cook's Note: It is best to use the roasted garlic while still warm