Thursday, November 18, 2010

Easy Roasted Veggies

Swimming in a sea of swiftly approaching deadlines? Toss your plants in the oven while you type madly on your computer. I can't think of a vegetable that wouldn't be good roasted, although surely there must be something. Lettuce, I suppose. Please do not roast your salad. But yes on root vegetables, or cauliflower, or practically anything else. Cut them into chunks, toss with olive oil, a pinch of salt, and some freshly ground black pepper, and roast in the oven at 400-425 degrees for 30-45 minutes or until nicely browned and tender, stirring every 10-15 minutes or so.

Play around with spreading them out in a wider pan versus clumping them together several layers deep -- layering keeps them moist, but if they stay too wet, they won't brown as nicely. (My turnips tonight ended up getting wetter than I expected, so halfway through, I spread them out more sparsely in the pan, and they soon turned golden (and purple, due to the purple carrots, which ended up looking kind of neat).

Side note: I notice, upon rereading the preceding paragraph, a distinct lack of grammatical correctness, or at the very least a glaring absence of a second closing parenthesis. This is because my brainpower has been usurped by the aforementioned deadlines. I take no responsibility. None.

Onward, then: Turnips are particularly good with a little pressed garlic thrown in, and I always love huge pans full of roasted root veggies this time of year (turnips, parsnips, carrots, yams, potatoes, fennel bulb, you name it -- mix with olive oil and garlic, then add a bit of chopped parsley just before you serve). Roast cauliflower until tender and sprinkle with a tiny bit of ground cumin and some ├▒ora pepper. Eat. Enjoy. Thumb your nose at the evil deadlines.

P.S. Found it:    )

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