RECIPE - How To Roast Vegetables

I've never roasted vegetables before, so when I found these instructions in the October 2009 issue of Eating Well, I thought it was great for those of us who are new to it.  I love vegetables - my mother raised me well.  And the eggplant I didn't try until my 30's? Lots better than I expected.

Anyway, there is a whole article that gives you information on roasting vegetables, so I'll just touch on a few things.

Steamed veggies are great, but roasting is wonderful, too.  When you cook at temperatures above 330 F, caramelization starts.  At those hot temperatures, the natural sugars in veggies, meat, or even bread, turn nutty and richly sweet - giving a brown and almost crispy exterior.  YUM!

There are some rules to follow when roasting.  First, cut the vegetables into equal size pieces so they will cook at the same rate.  Second, you need to spread them evenly on your baking sheet or roasting pan so they do not touch.  Crowded veggies create extra moisture and steam in the pan.  Third, stir once or twice while cooking so the vegetables get nicely browned on all sides.  See the chart for prep instructions on common vegetables, but feel free to experiment.



Taken from "A Vegetable Roast" by Carolyn Malcoun, Eating Well Magazine, Oct 2009

Here's the master recipe for roasting your fall veggies:

1. Position rack in lower third of oven, preheat to 450.
2. Prep vegetables  (see veggie chart image for instructions).
3. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper or 4 teaspoons oil and Seasoning Mix (see end of recipe).
4. Spread the vegetables evenly on a rimmed baking sheet or roasting pan.
5. Roast, stirring once or twice, until the vegetables are browned (see veggie chart for timing).

SEASONING MIXES
Lemon-Herb

• 2 Tablespoons chopped fresh herbs (such as marjoram, oregano and/or rosemary) or 2 teaspoons dried herbs
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Toss the roasted vegetables with 1 Tablespoon lemon juice, if desired.

Spicy Chipotle

• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground chipotle pepper (or 1/2 teaspoon chili powder)

Asian

• 1 Tablespoon chile-garlic sauce
• 1 Tablespoon reduced-sodium soy sauce
• 1/8 teaspoon ground white pepper
  

I hope you enjoy this recipe.  What kinds of veggies have you roasted before that isn't on the chart? Please share with us!