ROASTED

September 27, 2012

I always buy vegetables with the intention to, well, eat them. Sometimes they get they all get ate yo, but usually the stragglers end up rotting in the bottom of my fridge. Well rot no more forgotten produce! Imma roast all of y’all.

The first vegetables I roasted were tomatoes. I am on the verge of hating them raw and will try anything to zazz them up. Forty minutes in the oven and they developed  a deep, rich flavor, lost most of their acidity and become almost creamy in texture. They made their own sauce as they roasted, so I tossed them with some pasta, roasted garlic and basil. Result =Dreamzzz. Roasting 4 Life!

Below is a (very) loose guideline for roasting whatever vegetable you fancy. (NOTE: NO CUCUMBERS. BARF! OR LETTUCE. DOUBLE BARF!) The times and temperatures really vary depending on what produce you use, but a general rule of thumb is the denser the vegetable, the longer they need to roast. So tomatoes are on the lower end of this spectrum while potatoes, brussles sprouts and beets take the longest. The best way to tell if your vegetables are sufficiently roasted is to try them. Are they yummy? Then they’re done!

ROASTED VEGETABLES

Preheat oven to 400 – 425 degrees.

-Cut up vegetables in to similar sized chunks. (Keep ’em pretty big as tiny pieces will just turn to mush).
-Drizzle with a little olive oil and season with salt and pepper.
-Roast, flipping the little guys over every once in a while, for 40 minutes to an hour or so.
-Test them- when they taste luxurious and caramelized, they’re ready fool!

HOW TO USE ROASTED VEGETABLES!

– Toss roasted tomatoes and garlic with some pasta, fresh basil & goat cheese.

– Blend roasted tomatoes, jalapenos, onions and garlic with some cilantro and lime juice for a smokey salsa.

– Blend roasted peppers, onions, leeks, carrots, potatoes, tomatoes and garlic with vegetable stock for an easy soup.

– Eat them by themselves! Or as a side to chicken or roast! Or put them in cous cous! Just eat them, ok?

Eat yer veggies kids!

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