Serves... This is one of those recipes without actual measurements. Just figure 1-2 cups per person
Prep time: 5 minutes
Total Cooking time: 40-50 minutes
Ingredients:
Young carrots (or at least cut on the diagonal and no more than the width of your thumb), scrubbed, but no need to peel, just cut into large chunks
Beets, (I like them small, the size of a golf ball…they are so sweet. But if you can only find large ones, just quarter them.) the option to peel before or after roasting. Whichever method you choose, I suggest wearing rubber gloves, unless of course, you like stained hands.
Red onions, cut in wedges (again, I prefer small onions and just quarter them length-wise)
Cremini mushrooms just quartered or cut in half if they are small
Thin skinned potatoes, if they’re small, cut them in half, if they are large, cut them in chunks.
4 or more large garlic cloves, not peeled but the top end snipped off for easy removal once cooked
Extra virgin olive oil to drizzle – be generous!
1 tsp – 1 tbsp fresh rosemary leaves, chopped (depending on how many vegetables you’re making)
Salt & pepper to taste
Directions:
1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with aluminum foil (for easy cleanups).
2. Toss the vegetables with olive oil, rosemary, salt and pepper and place them on the baking sheet in one layer. Bake until tender…start checking at 30 minutes when you toss them.
3. Once vegetables are soft, and they will all cook at slightly different paces even if you try to get them all the same size…remove them to a metal bowl and cover with foil to keep warm while the rest of the vegetables roast. This is when I prefer to peel the beets, but if I’m having a large dinner party with lots of dishes to organize, well, it’s just easier to peel before roasting.
Remember to remove the garlic skin and mash the garlic, and then toss with the cooked vegetables. Taste for seasoning and serve. Perfect with roasted meats, chicken or hearty fish dishes.
Prep time: 5 minutes
Total Cooking time: 40-50 minutes
Ingredients:
Young carrots (or at least cut on the diagonal and no more than the width of your thumb), scrubbed, but no need to peel, just cut into large chunks
Beets, (I like them small, the size of a golf ball…they are so sweet. But if you can only find large ones, just quarter them.) the option to peel before or after roasting. Whichever method you choose, I suggest wearing rubber gloves, unless of course, you like stained hands.
Red onions, cut in wedges (again, I prefer small onions and just quarter them length-wise)
Cremini mushrooms just quartered or cut in half if they are small
Thin skinned potatoes, if they’re small, cut them in half, if they are large, cut them in chunks.
4 or more large garlic cloves, not peeled but the top end snipped off for easy removal once cooked
Extra virgin olive oil to drizzle – be generous!
1 tsp – 1 tbsp fresh rosemary leaves, chopped (depending on how many vegetables you’re making)
Salt & pepper to taste
Directions:
1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with aluminum foil (for easy cleanups).
2. Toss the vegetables with olive oil, rosemary, salt and pepper and place them on the baking sheet in one layer. Bake until tender…start checking at 30 minutes when you toss them.
3. Once vegetables are soft, and they will all cook at slightly different paces even if you try to get them all the same size…remove them to a metal bowl and cover with foil to keep warm while the rest of the vegetables roast. This is when I prefer to peel the beets, but if I’m having a large dinner party with lots of dishes to organize, well, it’s just easier to peel before roasting.
Remember to remove the garlic skin and mash the garlic, and then toss with the cooked vegetables. Taste for seasoning and serve. Perfect with roasted meats, chicken or hearty fish dishes.
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