Once you've tried roasting vegetables and realized how easy the process is, there is truly no going back. The preparation is beyond simple; all that's required is an oven, some oil (preferably olive oil), salt, and pepper. Here are a few easy recipes to help you get started. Keep in mind that cooking times may need to be adjusted; the smaller the vegetables (or slices), the quicker they will roast.
Roasted Brussels Sprouts
Most people who claim to hate brussels sprouts have been subjected to boiled, steamed, or (heaven forbid) microwaved sprouts. This preparation does nothing for what is essentially a bland vegetable. The next time you pass by brussels sprouts in the grocery store, pick up a bag, and try this easy recipe:
- 1 package fresh brussels sprouts
- 1-2 teaspoons olive oil
- salt and pepper
Directions:
- Trim bottom of brussels sprouts and cut in half.
- Place halved brussels sprouts in a bowl and coat lightly with olive oil.
- Season with salt and pepper.
- Arrange sprouts cut side down on a baking sheet (cover the baking sheet with aluminum foil for easy clean-up).
- Roast in a 400 degree oven for 15-20 minutes, or until the cut sides of the brussels sprouts are a deep golden brown.
Roasted Acorn Squash
Acorn squash is an intimidating looking vegetable. Thankfully the distinctive ridges running from the top to the bottom of the squash provide an easy guide for roasting preparation. If you can't find acorn squash at your local grocery store, you can substitute butternut squash or even sweet potatoes.
- 1 acorn squash
- 1-2 teaspoons olive oil
- salt and pepper
- *optional: 3-4 tablespoons melted butter
Directions:
- Cut acorn squash in half and remove seeds.
- Place squash halves cut side down and use the ridges as a guide to slice the squash into wedges.
- Place squash wedges in a bowl and coat lightly with olive oil.
- Season with salt and pepper.
- Arrange wedges on a baking sheet flesh side down.
- Roast in a 400 degree oven for 20-25 minutes, turning halfway through cooking.
*Optional: melt 3-4 tablespoons of butter and brush both sides of the squash wedges just prior to serving.
Roasted Onions
There's a reason roasted onions are popping up on everything from pizza to hors d'oeuvres; the roasting process transforms ordinary onions from pungent to sublime. The buttery, rich flavor of roasted onions can complement everything from a juicy hamburger to a side of green beans. So dig out those onions hiding at the bottom of your pantry and try this simple recipe:
- 2-3 onions (hawaiian sweet onions work particularly well for roasting, but any type of onion will do).
- 1-2 teaspoons olive oil
- salt and pepper
Directions:
- Peel and slice off the top and bottom of onions.
- Slice onions crosswise into ½ inch disks.
- Brush oil on a baking sheet and season the sheet with salt and pepper.
- Arrange onion slices on the seasoned baking sheet (try to keep the rings intact for cleaner presentation).
- Brush oil over the tops of the onion slices and season with salt and pepper.
- Roast in a 400 degree oven for 20-30 minutes, turning halfway through cooking when the onions begin to caramelize and turn golden brown.
Roasted Bell Peppers
When eaten raw, bell peppers taste like weak Crystal Light; they are a great vehicle for the consumption of dip but have little flavor when enjoyed on their own. Roasting brings out the natural sugars in bell peppers, transforming them from watery dipping sticks to a sweet and savory topping or side dish. The recipe below produces basic roasted peppers which can be turned into everything from roasted pepper tapenade to a fajita topping or even roasted pepper antipasto.
For whole roasted peppers:
- 2-3 bell peppers (preferably red, orange, or yellow)
- 1-2 teaspoons olive oil
- salt and pepper
Directions:
- Coat whole peppers in oil and season with salt and pepper.
- Place whole peppers on a baking sheet and roast in a 400 degree oven for 20-30 minutes.
- Turn peppers periodically, cooking until the skins are blistered.
- If using for antipasto, let whole peppers cool in a paper or plastic bag until they are warm enough to handle - remove stem, seeds and skin before serving.
Roasted Cauliflower
If you look up plain cauliflower in the dictionary, it may be defined as the absence of flavor. This is why cauliflower is typically baked and smothered in cheese sauce. While there's certainly nothing wrong with cheesy cauliflower dishes or rich cauliflower gratins, they are not exactly healthy. Roasting cauliflower offers an alternative for more health-conscious eaters.
- 1 head of cauliflower
- 1-2 teaspoons olive oil
- salt and pepper
- *optional: curry seasoning, ¼ cup crumbled goat cheese or parmesan cheese
Directions:
- Trim cauliflower, remove outside leaves and break into florets.
- Place cauliflower florets in a bowl and coat lightly with olive oil.
- Season with salt and pepper.
- Arrange florets on a baking dish.
- Roast in a 400 degree oven for 20-25 minutes, or until you can pierce the florets easily with a knife.
*Optional - to punch up the flavor, toss cauliflower florets with curry seasoning before roasting, or top florets with ¼ cup of crumbled goat cheese or parmesan cheese.
 |
