It was years ago that I first saw a recipe for Roasted Vegetables, and I will always be thankful that I did. Roasting is such a delicious way to add variety to your menu. The results provide the same rich flavor of many less-healthy cooking methods. Plus, just about any vegetable out there is even better when roasted, so you are free to experiment.
The most popular and common combination for my family would be carrots, beets, garlic, onions, and potatoes. Cauliflower, winter squash, turnips, fennel and sweet potatoes are also excellent additions. Even if you only have one of these options, just toss it in a little olive oil and a sprinkling of salt and roast away! There really aren't too many rules. If you would like to have big chunks or wedges instead of cubes, just keep the size uniform and you'll be all set.
You will be amazed at the pile of veggies you end up with after everything is peeled and chopped. Remember that a lot of moisture will be lost in the cooking process so the end result takes up less space. In my experience, it is not unusual for two people to polish off one cookie sheet (about one recipe) of roasted veggies. Serving them alongside roast chicken with some homemade applesauce makes for a warming, delicious, and nutritious Autumn/winter dinner! And, of course you can get every vegetable you need to make this recipe at Kirby's Farm Market.
Kirby's Favorite Roasted Veggies
1 beet, peeled and cubed
1 onion, cut into small wedges
1 head of garlic, minced
2 potatoes, cut into 1/2 inch cubes
2 medium carrots
2 Tbsp Olive Oil
1 tsp salt
Preheat your oven to 400 degrees F. Toss all ingredients together in a large bowl. Spread in one even layer on a cookie sheet. Try to leave a little space between most of the pieces. The more air flow you have the more caramelization you'll get and that's the yummy part! It is a good idea to use more then one cookie sheet if your veggies create a pile instead of a layer.
Place the cookie sheets in the center of your oven. If you need to place one on a lower rack, be sure to switch them half way through cooking. Stir your veggies after about 30 minutes. Continue cooking for about 30 minutes more. Keep an eye on them and stir again if necessary. Veggies should be tender and golden brown, the onions nice an caramelized. Remove from oven and serve immediately. (Roasted veggies are wonderful the next day, so you will probably want to make extra.)
Thanksgiving is coming up! Maybe it's time to try something new? Let us know how your experiments turn out!