Roasted Vegetables
In my Journal column today, I talk about roasted vegetables. I give a few examples, but here are some more.
In all cases, toss the vegetables with salt, pepper and oil. The temperatures are my preferences, but they are flexible. The cooking times are approximate, depending on how big the pieces are cut and on personal preferences.
• Eggplant, whole with skin pricked if small, cut into 1-inch rounds if large; 400 degrees; 30 minutes to 45 minutes.
• Brussels sprouts: stemmed and halved; 450 degrees; about 30 minutes. Optional: Balsamic vinegar.
• Carrots: cut into chunks; 400 degrees; 45 minutes. Optional: Lemon or orange zest, grated fresh ginger, maple syrup (near end of cooking), balsamic vinegar.
• Garlic: excess papery skin removed, top cut just enough to reveal flesh but bulk of skin left on and head left whole; 400 degrees; 1 hour. Use in soups and sauces, smeared on toasted bread. Also halved, sliced or minced when mixed with other vegetables.• Mushrooms: stems removed; 450 to 475 degrees; about 30 minutes. Optional: Thyme leaves, sliced or halved garlic cloves, a bit of balsamic vinegar.
• Onions: halved; 400 degrees; 45 minutes. Also sliced and mixed with other vegetables.
• Parsnips: cut into chunks; 400 degrees; 45 minutes. Optional: chopped rosemary, balsamic vinegar.
• Potatoes: quartered or cut into chunks; 425 degrees; 25 to 40 minutes. Optional: chopped rosemary or thyme. For oven fries, peel and cut into sticks of equal size; heat empty pan 10 minutes in oven before adding oiled potatoes; spread thinly so no potatoes are touching.
• Radishes: ends trimmed; 425 degrees; 30 minutes.
• Red bell peppers: whole, or cored, seeds and halved or cut into chunks; 450 degrees; 40 minutes to 1 hour.
• Turnips: sliced or cut into chunks; 400 degrees; 45 minutes.
• Winter squash: seeded, halved or cut into large pieces; 400 degrees; 40 minutes to 1 hour. Optional: minced fresh ginger, balsamic vinegar, or maple syrup near end of cooking.
