Recommended Companion Recipe: Simple Crockpot Black Beans
Roasted veggies… what’s not to love? Especially in autumn when I can finally turn the oven on full blast without defeating the purpose of air conditioning.
A couple of Sundays back I decided to give several veggies a kiss of warmth. I took the time to make photos and jot down my notes and voila! y’all get a post on it all.
We’ll begin with prepping the oven and roasting pans. Set the oven at 425 degrees. Grab your pans:
I love these flat cookie sheets (size large, please) from Sur La Table covered with recycled aluminum foil. Since some of the veggies that I selected turn juicy in the oven, I wanted to minimize both mess and environmental impact.
Next, we move on to veggie selection and prep. I decided to roast the following veggies with different seasonings, so I’ll share with break them down individually into micro recipes:
– Carrots: 2 cups small carrots + 2 Tbsp. lemon-infused olive oil, a dash of McCormick’s Perfect Pinch (basil and garlic), and a very light dusting of salt (Mix these in a bowl and save the leftovers for the zucchini)
– Garlic: 1 head + mist of quality olive oil (To remove the skins, nick their bottoms, pop them in a plastic tub (with a lid), seal it up and give a hearty shake for a good minute. Kids can help.)
– Sweet potatoes: 5 small potatoes + mist of olive oil + sprinkling of store-bought potato seasonings (Be sure to prick their skins with a fork after washing and before full-tilt prep)
– Sweet onions: 1 large head, quartered + mist of olive oil + light dusting of salt + pinch of garlic powder
– Mini tomatoes: 1 cup + mist of olive oil + light dusting of salt
– Zucchini: 2 whole, sliced into 1/4 inch rounds (Give them a tumble in what’s leftover in the bowl from the carrots, adding 1 tsp of oil and light dusting of salt.)
– Red pepper: 1 large, sliced into 1/2 inch rounds + mist of olive oil
We’ll pause now for a few process shots:
At this point, you should be ready to roll. Open the oven and place the potatoes and carrots on the bottom rack and the other vegetables on the top rack. Shut the door and turn the oven temperature down to 400 degrees. (This last part is important.)
Set your timer for 15 minutes. When it goes off, check the veggies. Remove the top tray and give the veggies a stir. I like to use tongs for this because it’s easier than a spatula or spoon. Put the tray back in–rotating it and the other pan 180 degrees so that everything gets an even blast of heat–and reset the timer for 15 minutes.
After 30 minutes total, most of the veggies should be done–except the sweet potatoes, which unless they’re very tiny will need 10 to 15 minutes to become soft to the touch. (Use a kitchen mitt for this, obviously, or you’ll be sore at the potatoes and me.) They’ll look similar to this:
Allow everything to cool. I have a great deal of trouble resisting the urge to nibble. Once they’re cool, and after you’ve set aside a few for your side or main dish, you can pop the rest in the fridge.
“To do what?,” you ask.
Well, stay tuned. More recipes to follow…