Roasted Vegetables

This is, hands down, my favorite way to cook vegetables. It’s relatively quick & takes little oversight, so I can roast a bunch of something while I prepare a quick dinner after work. Roasting draws out the water, concentrating a vegetable’s flavor, and the browning that happens when the sugars caramelize give the vegetable a complex sweetness. My 4 year old calls roasted parsnips “parsnip cookies”, and they really do taste like Christmas cookies.

Root vegetables are classic roasters,  but I’ve yet to find a vegetable that didn’t roast well — green beans, broccoli, romaine lettuce (great with blue cheese & a balsamic drizzle), radicchio, squash, tomatoes, cucumbers, greens, fennel, turnips, beets, carrots… I could go on forever. The baby beets in your box this week are particularly suited to roasting — they are so tender they don’t need to be peeled, leave about 1” of the stem and roast away. Here are the basics to roasting:

Preheat oven to 400°F.

Wash & dry whatever veg you are roasting — you only need to peel skins that are dried out & withered. Cut in to similarly sized pieces, so they cook evenly.

Toss vegetable in a roasting pan with a little olive oil, peanut oil, or melted butter. Roast in oven until they start to brown on top, typically about 15-20 minutes. Give a toss or stir, so they brown evenly, and continue roasting for about another 15-20 minutes. You want the vegetables to be browned and tender enough for a knife to easily penetrate.

A nice final touch (but not necessary) is to pour a little good broth into the roasting pan about 10 minutes before the vegetables are done. The broth will quickly reduce in the oven and gives the veggies a good glaze.

Play with this! Add spices like: chili flakes, cumin, fennel seed or curry powder. Add aromatics like: onion, garlic or ginger. Have fun and eat your roasted veg!