My new favorite way to eat vegetables is to roast them. I've used this method with sweet potatoes, carrots, parsnips, broccoli, zucchini, and asparagus. I really like it with broccoli and asparagus. It's like eating green french fries.
1) Preheat the oven to 400-425 (lower for green veggies, higher for starchy ones)
2)Chop up your veggies or trim the ends off the asparagus stalks
3) Drizzle with olive oil
4) Sprinkle with salt, pepper, and minced fresh garlic (1-4 cloves, depending on the volume of veggies you're working with)
5) Toss it all together till it's well coated
6) Place in oven for 10-20 minutes until veggies are browned and a little crispy, turning once or twice while cooking
Last night I made broiled steaks (see previous recipe) and just put the asparagus on the broiler pan with the steak. Even at the higher heat, they did just fine. Experiment with all your veggies! Make thin slices of sweet potato for home-made fries. Try sprinkling with some parmesan cheese or lemon rind/juice after cooking.
Showing posts with label parsnips. Show all posts
Showing posts with label parsnips. Show all posts
Tuesday, June 9, 2009
Saturday, November 15, 2008
Roasted Winter Vegetables
From Ina Garten's Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family.
1 lb carrots, peeled
1 lb parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 lbs), peeled and seeded
3 Tbsp good olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper
2 Tbsp chopped fresh flat-leaf parsley
Preheat oven to 425
Cut carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4- inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single later on two sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
Serves 8
Use left overs to make Roasted Vegetable soup
*Heather's note: This is one of the tastiest ways I've ever eaten these vegetables. They also look pretty and smell great. I probably used more olive oil and completely forgot the parsley and it was still yummy.
1 lb carrots, peeled
1 lb parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 lbs), peeled and seeded
3 Tbsp good olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper
2 Tbsp chopped fresh flat-leaf parsley
Preheat oven to 425
Cut carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4- inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single later on two sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
Serves 8
Use left overs to make Roasted Vegetable soup
*Heather's note: This is one of the tastiest ways I've ever eaten these vegetables. They also look pretty and smell great. I probably used more olive oil and completely forgot the parsley and it was still yummy.
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