Roasting Vegetables

I am not sure who came up with the idea of roasting vegetables.  Up until a few years ago, I had never heard of roasting vegetables.  Now recipes for roasting vegetables are everywhere.  And why not, it's soooooo easy!  And once you roast vegetables, there are a number of things you can do with them. 

 

What to do with Roasted Vegetables:

• Drizzle them with a little balsamic or red wine vinegar


• Make soup


• Use them in a quiche (trust me, a real man will eat this one)


• Use them in a frittata or omelet


• Use on a pizza

Basics of Making Roasted Vegetables:

• About one pound of vegetables will serve 4 people.


• Cut all vegetables roughly the same size, so finish cooking at about the same time


• Choose a variety of colors and flavors, such as carrots, potatoes, rutabaga and sweet potatoes or pumpkin


• Bell peppers and onions can be added, but should be added about half way through


• Roast in a single layer on a rimmed baking sheet


• Use a metal pan, which will help the vegetables crisp up


• Vegetables roast best in a very hot oven, around 400° to 425°F


• Keep the seasonings simple, a little salt and pepper is about all that is really needed.  If desired, toss warm vegetables with fresh parsley and a little lemon juice


• Coat vegetables evenly with oil.  I prefer olive oil, but any oil will work


• Roasting vegetables requires about 30 to 45 minutes