Nancy E. Mink's - Roasted Vegetables
I confess: I stole this blog post from Nancy E. Mink's blog. Well, not really stole, I do have her permission to post it. When you get a chance go to her blog and website. I've posted the links to the side in my favorites list.
Vegetables to roast:
red-skinned potatoes, unpeeled
rutabagas, peeled, cut into 1-inch pieces
leeks (white and pale green parts only)
sweet potatoes or yams, unpeeled
beets (blanch & peel before roasting)
squash, asparagus and fennel (I know, these aren't root veggies, but good)
Cut all of the vegetables into large chunks. Place them in a large bowl(s) and drizzle a little olive oil over them along with a sprinkling of salt and pepper. You can also mix in your favorite herbs, such as rosemary and garlic. Toss them with your hands to coat them all. Place on a baking sheet sprayed with non-stick spray. Roast in a 400 degree oven for about 1 hour until brown and caramalized, stirring and turning the vegetables mid-way. It's not an exact science and is easy to do...when they are brown and smell really good, you know they are ready.
Let them cool and then refrigerate in covered bowls or freezer bags.
Plain as a side dish right out of the oven is my favorite. But, they are also good reheated and served with any main dish such as pork or fish.
Heat some in the microwave and then mash them with a bit of butter and milk. Serve as you would mashed potatoes with meat loaf, chicken, etc.
Make a quick au-gratin by slicing, layering them with bread crumbs, cheese and a small amount of cream or milk. Top with bread crumbs mixed with a little melted butter. Bake in a 350 degree oven for 30 minutes.
Add roasted vegetables to hot chicken or vegetable stock for a very quick soup. I use an emersion blender for a creamy soup. Add a dollop of sour cream and some chives on top.
Toss cold, sliced roasted vegetables with a vinegar and oil salad dressing (Italian dressing) and place on a bed of lettuce for a winter salad. Add chunky croutons or a bit of gorgonzola cheese on top.
roasted vegetable soup....roasted vegetables mixed with penne & cheese
Don't let those parsnips or beets intimidate you! We had a friend in his 50's that had never had fresh cooked beets. He said he didn't like beets (he was used to those in a can!) Now he loves them and we make sure to plant a few extra to give to him. If you have time, pickle some little beets to use in green salads instead of those rubber tomatoes they have in the grocery store in winter.
Eat your vegetables!
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