Saturday, January 14, 2012

Roasted vegetables

It didn't occur to me to create this as a recipe until I saw my sister referencing one such item from a cooking magazine. I do this so often that I don't use a recipe anymore, I guess. Weird!

So, here's what I like to do. You will need roughly 6-7 cups diced root vegetables. This can come in the form of:

1 sweet potato
2 potatoes
1/2 butternut squash (peeled)

6 large russet potatoes

1 sweet potato
4 potatoes

3 potatoes
5 large carrots

You get the idea - run with it! Mix it up!

Anyway, cut all that up, and then...

Preheat the oven to 400 degrees. Drizzle a jelly roll pan with 2 T. of olive oil. Sprinkle with coarse kosher salt and cracked black pepper. Pour vegetables on the pan, and mix them up to coat with olive oil, adding another tablespoon of olive oil, and another teaspoon salt as needed.

You can also add 1 t. rosemary, crushed, if you like. Rosemary goes very well with roasted vegetables, but a little goes a long way. Also, crushing it not only brings out the flavor, but also prevents the dreaded sliver of rosemary in the teeth move. :)

Okay, now that your veggies are chopped, oiled, salted and peppered, toss them into your 400-degree oven for 45 minutes. You may be saying, "I don't have 45 minutes!" and really, who does? Crank it up to 425 and you can shave about 5-10 minutes off the cooking time. Keep an eye on it -- you are looking for crispy veggies. You can also stir the vegetables half-way through for more even browning.

This is a great dish for company, by the way. Very simple, but always a hit. Serve this with a steak, and that's a date!

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