Roasted vegetables can be downright scrumptious. It’s an easy method that creates caramelization on the exterior, a beautiful browning that yields alluring, sweet flavors. It’s a sweetness that helps to mask a vegetable’s subtle bitterness.
And it’s simple. In addition to the vegetables, all you need is some oil, salt and freshly ground pepper. Oh, and a toasty-hot oven.
In fall and winter, roasting vegetables seems to make more sense than grilling (although I don’t abandon the process altogether). The warmth of the oven combined with the smell of those vegetables cooking from stubborn firmness to sublime softness, is cold weather cozy.
It’s important not to overcrowd the sheet pan and that all the components are arranged in a single layer. If needed a second pan can come to the rescue.
Root vegetables take more time than fast cooking vegetables that aren’t as dense; they usually require 30 to 45 minutes of roasting. Winter squash can take as much as 60 minutes, but the roast time varies depending on the squash variety. If you want to add vegetables that cook faster, such as asparagus, zucchini, mushrooms or slender green beans (haricots verts), add them during the last 12 to 20 minutes of roasting, giving everything a gentle toss before closing the oven door.
Not only are roasted vegetables delicious, but they are also very versatile. Yes, they are scrumptious hot, but they are also welcome when cold, whether eaten as a snack or incorporated into a salad or blitzed with some broth to make a soup.
Roasted Root Vegetable Medley
Root vegetables have irresistible flavor when roasted. Don’t shy away from the parsnips; they are sweeter than carrots and offer a lovely, nutty note. I prefer the light-skinned sweet potatoes in this mix. The texture is drier and flakier than the dark red to purple skinned beauties that are moister and are often labeled “yams.”
Yield: 6 to 8 servings
INGREDIENTS
1/2 pound parsnips
1/2 pound carrots
1/2 pound turnips
1/2 pound sweet potatoes
6 medium shallots, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
2 tablespoons fresh rosemary leaves (removed from stems)
1 head garlic, broken up into cloves, smashed but skins left intact
Freshly ground black pepper to taste
DIRECTIONS
1. Preheat the oven to 400 degrees.
2. Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
3. Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
4. In large bowl, toss parsnips, carrots, turnips, sweet potatoes, and shallots with oil and salt. Place on two rimmed baking sheets and roast for 20 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.
Roasted Fennel, Potatoes and Asparagus
Fresh fennel brings the gentle, sweet flavor reminiscent of anise or licorice to this tasty mix. It is often incorrectly labeled “sweet anise” in the marketplace. Fennel is a green-tinged almost white bulb with fern-like feathery dark green leaves at the top. Choose bulbs without browning; they should be firm without soft spots.
Yield: 6 to 8 servings
INGREDIENTS
2 medium-size fresh fennel bulbs
1/2 pound Baby Dutch Yellow potatoes
1/2 pound fingerling potatoes
1/3 cup extra-virgin olive oil
Coarse salt, such as kosher, and freshly ground black pepper
1 bunch thin asparagus, ends removed, cut diagonally into 3-inch pieces
1/4 cup freshly grated Parmesan cheese
DIRECTIONS
1. Trim fennel: Cut off fern-like green tops and, if desired, save for garnish. If root area is brown, make a very shallow cut to remove brown area at base (if you cut too deeply, the bulb won’t stay connected). Cut bulb in half from top to bottom. Cut each half into 3 lengthwise wedges.
2. Preheat oven to 425 degrees.
3. Cut potatoes in half lengthwise. Place potatoes and fennel on rimmed baking sheet. Toss with olive oil and season with a little salt. Roast 30 minutes or until potatoes are tender, tossing fennel and potatoes half way through cooking time.
4. Add asparagus and gently toss. Roast 10 to 15 more minutes or until asparagus is tender and starting to brown on the tips. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
Source: Adapted from “Barefoot Contessa Back to Basics” by Ina Garten (Clarkson Potter, $35)
Quinoa with Roasted Vegetables
The only thing difficult about quinoa is its pronunciation. Quinoa, KEEN-wah, cooks up fast and easy. Simmer it in water or broth for 10 to 13 minutes, covered; it becomes fluffy and pleasingly chewy. It isn’t a grain but is often lumped into that category. Quinoa is the fruit of a broadleaf plant, so it is a seed. It is completely gluten free.
Combining it with roasted vegetables, fresh baby spinach and a tangy blender sauce make a tasty dish. If you want to save time, omit the blender sauce (Step #3) and substitute your favorite oil and vinegar dressing.
Add flavor bling to the roasted vegetables by lightly dusting them with smoked paprika. Sometimes labeled “pimenton,” many supermarkets now stock the smoke-scented mild ground peppers in the spice aisle. E
Yield: 4 side dish servings, 2 main course servings
INGREDIENTS
1/2 butternut squash, peeled, cut into 3/4-inch dice
About 18 medium Brussels sprouts, trimmed, cut in half from top to bottom
2 tablespoons plus 2 tablespoons extra-virgin olive oil, divided use
Coarse salt and freshly ground pepper to taste
1 teaspoon smoked paprika (pimento)
3/4 cup water plus 2 tablespoons water, divided use
1/2 cup quinoa
2 tablespoons tahini (sesame seed paste)
2 1/2 tablespoons cider vinegar
1/4 cup snipped fresh chives
1/3 cup chopped Italian parsley
2 1/2 cups baby spinach
DIRECTIONS
1. Preheat oven to 425 degrees. Place squash and Brussels sprouts on rimmed baking sheet. Drizzle with 2 tablespoons oil and toss to coat; season with salt, pepper and smoked paprika; toss. Roast 25 to 30 minutes, tossing after 15 minutes.
2. Meanwhile, bring 3/4 cup water, quinoa and pinch of salt to boil in a saucepan; reduce heat and simmer, covered, until liquid is absorbed, about 13 minutes. Quinoa should be tender but still chewy.
3. In blender or food processor, combine tahini, vinegar, chives, parsley, 2 tablespoons oil and 2 tablespoons water; process until smooth.
4. Toss together vegetables, quinoa and 2 1/2 tablespoons of pureed mixture. Add spinach and toss. Taste; add more salt and/or pepper if needed.