skip to main content

roasted vegetable magic..and more

13 years ago

I had a bunch of different root vegetables to use and got carried away :) I tossed the Rome apples, turnips. red bell peppers and butternut squash with EVOO and salt. Roasted at 425 till caramelized...took 30 for all but the squash which took 50 on convection roast. Divided in half and made 2 different soups. One more savory..had celery and coriander and thyme and served with grated aged cheddar. The other was a curry , use Alton Brown's recipe for curry powder and left out the celery and added a Roma tomato. Used water for the first...never use stock in a vegetable soup as it masks the flavors of the ingredients and used a combo of coconut milk and apple juice for the second.

The neat thing was getting so much from so little and taking it in 2 different directions. DH grated the beets and carrots and made a lovely orange vinaigrette to go on the slaw. It is even better the next day...served with toasted almonds, arugala and spinach as a bed and feta cheese. I made a slide show just for fun...here is a sneak peak ! c

turnips/red peppers/apples just out of the oven-

beet slaw :

Here is a link that might be useful: slideshow of roasted vegetables

Sort by:Oldest

Comments (10)

jamesbishop911
13 years ago
Hi i am new in this forum :) I wonder how does it taste. It is my first time to hear apples getting roasted :) but i would like to taste it.
User
Original Author
13 years ago
Hello James glad to meet you :) The roasting concentrates the sugars in the fruits and vegetables. Simply evaporates the water and also the caramelization adds a nice touch. The vegetables taste wonderfully rich when roasted and so do the apples. You must give it a try . They keep very well in the fridge for days and can be used in many ways. Soup, topping for pizza, filling for a galette, quiche or just eat them like candy ! c
Related Discussions
Roasting Frozen Vegetables
Q
Comments (14)
I think that if you have frozen vegetables on hand, you might as well try to roast them as cook them any other way -- I would thaw them and blot off as much water as possible, then toss with olive oil and kosher salt and roast at high heat. What have you got to lose, if you've already got the frozen vegetables? I still buy frozen peas and corn, though -- and chopped spinach for recipes.
...See More
T&T roasted winter vegetable medley??
Q
Comments (23)
The other day I ended up throwing out a pie pumpkin because I could barely cut it. It was like cutting rocks. I've never used one before so I don't know if that was typical or if mine was old. Maybe it is normally that hard and that's why most people buy canned pumpkin? I even sharpened by knife but still it was almost impossible. The acorn & butternut squash both cut like butter in comparison, so I don't think it was my knife. It was nothing like carving a Halloween pumpkin. I decide to quit before I ended up having an accident with the knife. Does anyone know if my experience was normal or if I had an old pumpkin? At this point, I will never attempt to use a pie pumpkin again. They're dead to me.
...See More
Roasted vegetables
Q
Comments (12)
Like Rhizo, I wouldn't microwave anything ahead of time. We eat roasted veggies often, when the oven is one, we love doing the veggies that way. Brussels sprouts are so good roasted. What you are planning, will go well together. I dump my veggies in a big stainless steel bowl, drizzle lots of olive oil and seasonings, mix them up and spread on the baking sheet. I find they get coated better than rubbing them while they're on the baking sheet.
...See More
Favorite combination of roasted vegetables
Q
Comments (26)
If any of your roasties are burning before being done, lower your oven temp. It does take some experimenting to get used to what time is needed. I usually start the oven pre-heating, cut the firmer veggies first and give them 20 minutes head start before adding the rest. A head of garlic, beets and potatoes go in first while i prep the rest. Most sweet potatoes and squashes cook faster than beets and most white potatoes. Small brussels i poke a knife in them, large ones i slice in half. Unusual roots like black radish that i don't buy very often i quarter or 8th and just guess. Love roasted cauliflower and it goes in with the second batch....asparagus i just lay on top for the last 5 min of cooking when everything else on the pan is done and ready, and the oven is off. And give your veggies room on the sheet pan to cook evenly. Single layer. I pre-heat hot to 425, then lower immediately to 375 when the first potatoes, garlic, beets go in...350 when the rest goes in 20 min later. This one was all cooked together...cut larger pieces for quick cookers, smaller for others. The brussels were tiny ones. I'm just guessing the garlic head and beets are off the pic page at the top, put in the oven early and in the back where the heat is a bit hotter in my oven.
...See More
Teresa_MN
13 years ago
Welcome James! I hope to see you posting more often!

Teresa in Minnesota
dedtired
13 years ago
Oh yum, Trail! I love the idea of adding an apple.
User
Original Author
13 years ago
ded..it gives a lovely texture and sweetness. Hope you try it and post pics. Thank you !! c
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
Great ideas. I enjoy roasted vegetable a lot.

For some vegetables which may take a long time to roast, I steam cook them first then roast. It gives me better control of timing and texture.

Thanks for sharing.

dcarch
User
Original Author
13 years ago
dcarch...good to hear from you...I haven't tried that. Will give it a try next week when I am roasting again. thanks for the tip.c
User
13 years ago
I love roasted vegetables! Really enjoyed the slide show. You've inspired me to make some vegetable soup. In the past I've always used stock as my liquid, but you make a good point about it masking the pure vegetable flavor.
User
Original Author
13 years ago
amck..my oldest DS , the chef, is the one that told me that years ago. Even a vegetable stock will affect the flavors of the soup you are making. I do make his " chicken wonderfulness" as he calls it. Making stock from the skin and bones and then using it as the starter every time you make more chicken stock rather than starting with plain water each time. It concentrates the chicken stock to the point that you only need a teaspoon for a dish. But DH uses it in his stir fry for extra flavor and only in chicken dishes.

Thank you ! I hope you will post pics ! c
bulldinkie
13 years ago
I made a whole sheet pan of green beans on Thanksgiving everyone was gone,love roasted veggies, can't get any easier to make.

Related Stories

MOST POPULAR 33 Magic Household Cleaning Tips

By Pauline Warlet

Houzzers from around the world share their tips for transforming housework into child’s play

COMMUNITY Art, Edibles and Community Make Magic in a Pittsburgh Garden

By Lauren Piasecki/Black Cherry Design

With a name like Friendship, is it any wonder this neighborhood created such an enchanting community garden?

COOL-SEASON CROPS Cool-Season Vegetables: How to Grow Parsnips

By Marianne Lipanovich

This unfairly maligned root vegetable is the ideal choice for a winter garden, sweetening with the frost and having a long storage life

FARM YOUR YARD Cool-Season Vegetables: How to Grow Beets

By Marianne Lipanovich

Give canned versions of this fall and spring garden favorite the heave-ho and discover its true flavor and colors

GARDENING AND LANDSCAPING Cream-of-the-Crop Vegetable Gardens

Both trendy and traditional, these inspired potager designs turn the everyday vegetable garden into art for your landscape

EDIBLE GARDENS 8 Surefire Vegetables and Herbs for Beginning Gardeners

By Abundant City

Learn the edible plants that are popular and easy to grow in a backyard or container garden

EDIBLE GARDENS Keep Track of Your Vegetable Garden With Plant Markers

By Abundant City

Bring order to your edible beds with these labeling ideas

OUTDOOR KITCHENS Your Guide to Grills and More for Great Outdoor Cooking

By Laura Gaskill

Learn the pros and cons of gas versus charcoal grills, and about neat add-ons that let you do more

LIFE How to Celebrate National S’mores Day When You Don’t Have a Campfire

By Becky Harris

Too hot to toast marshmallows? Never got around to building that fire pit? These recipes are for you

KITCHEN COUNTERTOPS Kitchen Countertop Materials: 5 More Great Alternatives to Granite

By Kathryn Peltier Design

Get a delightfully different look for your kitchen counters with lesser-known materials for a wide range of budgets

Sponsored

Industry Leading Kitchen & Bath Remodelers in Franklin County, Ohio

More Discussions

Thinking of Petalique--What's your top 5 quick take-out?

12

Hasselback Plum Tomato Caprese

17

Favorite fruits and recipes… berries included

9

I can get ONE FREE spice. What would YOU choose?

16

To Shortcake or Not to Shortcake

4