Roasted Vegetables

Various vegetables (Potatoes, squash, beets, carrots, onions, etc.)
At least 1 bulb of garlic (Bulb, not clove) :-)
Kosher salt
Fresh cracked pepper
Olive Oil
Optional Seasonings (see note below)

Preheat oven to 350°F.

Start by chopping all of the vegetables into roughly equal sized pieces. Peel the garlic cloves and spead them around. Place everything on a non-stick jelly-roll pan or in a shallow baking dish. I prefer to use a silpat silicon sheet with a jelly-roll pan to prevent burning/sticking but you can also use oiled tin foil, or if using a baking dish, just make sure its got a light coating of oil.

Lightly coat the vegetables in a little olive oil (nothing fancy), and sprinkle with a little Kosher salt. I usually do this right on the pan I'm going to cook them on, but you could also do it in a bowl first to ensure good coverage. Since I hate washing dishes and I use the silpat (so burning/sticking isn't as big of a deal), doing it in the pan works best for me. Basically you want to keep the vegetables from sticking and add a touch of seasoning. Next add some cracked black pepper. The dish is very nice, just like this, but if you want, see below for additional seasoning suggestions.

Bake the vegetables for 45-60 minutes (or until slightly browned and cooked through). Stir every 15 minutes to ensure vegetables aren't sticking and to prevent burning.

This dish can be served hot or warm. It reheats very well, and goes with almost any meat dish (or vegetarian meal). Using whatever veggies are in season is the way to go. Beets are wonderful roasted like this (I usually mix in some red potatos, carrots, and a red union cut into wedges). Squash works well too, just peal it and then cube it up.

This is a pretty inexact recipe, I usually just throw together whatever is in my pantry. Have fun, try new things. Almost any vegetable will work.

Optional seasoning suggestions:

When using herbs, try and use dried herbs (fresh ones will tend to burn).


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