Roasted Vegetables

This isn’t a new concept but probably like others I only “roasted” potatoes, carrots, and onions when making a roast, a chicken or a turkey in the oven.  Why I never thought of other vegetables I don’t know…but once you try roasting broccoli, cauliflower, brussel sprouts or cabbage you will never cook it another way.

My brother roasted broccoli for dinner one night and since then I was hooked.  He said once he made it that way his family wouldn’t let him make any other way. Well I agree!!!  I like broccoli but roasting it even made it better, especially with the minced garlic.  Roasted garlic is such a treat as it is mellower and sweeter than raw garlic.  For the broccoli, cauliflower, brussel sprouts: 

  • Cut into the florets, add to a bowl (brussel sprouts- half or quarter)
  • Add olive oil and mix to coat the veggies
    • You don’t want to add to much and the amount varies with the amount of vegetables so basically you want a light shine.  You could use spray olive oil too but I like the real thing.
  • Now for the seasonings.  For the basics add sea salt, fresh cracked pepper and minced garlic.  You can always add other seasonings to your liking but you will be amazed how the simple trio for of salt, pepper and garlic will be enough.
  • Place on baking sheet and into a 400 degree oven for approximately 20-25 minutes.

For the cabbage:

  • By cutting the cabbage different ways it changes the presentation and will make it seem like a new dish.
    • Rough cut:  If you just do a rough cut on the cabbage making squared or ribbon pieces you can follow the same directions as you would for the broccoli and cauliflower
    • Circles/ rounds:  This works better with a smaller head of cabbage.  Tips on preparing:  Place foil on sheet pan and spray with oil or coat with a small amount of olive oil.  Place circles down and then spray or drizzle olive oil on top of circles and season.  Flip over and season other side.  Place on sheet pan with or without a new piece of foil.  Alternately, mix your olive oil and seasoning into a bowl and then brush onto each side.  Roast in 400 degrees for 2o-25 minutes.
      • Presentation:  If you are using a larger cabbage place the cabbage on the plate and top the cabbage place your protein.
    • Wedges:  Cut your cabbage into quarters and then half again if very large.  Heat some olive oil in pan on med- high heat and place the wedges into the pan just to get a nice slight browning on each side.  Place on baking sheet and season each side.  Roast in 400 degrees about 25- 30 minutes.
      • For an added twist serve the wedges with a balsamic reduction drizzled over the top.

General Roasting Tips:

  1. Cut your vegetables roughly the same size for even cooking
  2. Don’t add too much oil otherwise your vegetables will be soggy
  3. Don’t overcrowd the vegetables on the baking sheet
  4. Do stir the vegetables/ or turn over at least once
  5. Do use a baking sheet with small sides or no sides.  Using a vessel with high sides and vegetables with a high water content could result in steaming/braising and end up with softer vegetables.
  6. Do use high temperatures between 400-450 degrees

 

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