Roasted Veggies

Roasted veggies are one of the most simple and yet flavorful sides you can whip up at a moment's notice.  Since it is so simple, I'll explain the components and some tested options.  This is another recipe that is only limited by your imagination.

There are 3 components to this recipe.

The Star:
The veggie themselves in their naked glory.  We've used:

• Brussel Sprouts
• Carrots
• Zucchini
• Yellow Squash
• Asparagus
• Sweet Potatoes
• Red Potatoes

Typically the vegetables with the best results are heartier fare that can stand up to the heat.  Squash, although prone to weeping at the sign of heat, can be positively modified into heartier fare by a thicker cut.  The list above is not comprehensive, but are the ones we roast most readily.

The Entourage:
This group contains your flavor additives.  

• Oil - such as Olive, Walnut, Sunflower, Grapeseed will all lend flavor a hand, lightly drizzled
• Flavor - our favorite is Lemon Pepper, but any herb blend that suits your tastes will do, lightly sprinkled.  Try a vinaigrette, or some balsamic vinegar.
• Friends - Onions, Leeks, Shallots help intensify and develop the flavor of the star.  Try to cut them such that they are not too small and thus will burn, but are still fork friendly and palatable.
• Parmesan Cheese is a nice addition after the veggies have had a chance to break down and get used to the heat.

The Stage:

• A 400 F oven
• A vessel - I generally use a cookie sheet that has sides with a silicone liner or foil.

Enjoy! The length of time to roast depends on what you are making.  I generally start checking on them (using the oven light, not by opening the door) after 20 minutes.  Something like zucchini or other squash will not need very long.  Something like raw brussel sprouts will take longer.  And surprisingly, frozen veggies that are not thawed work beautifully.  I can take brussel sprouts right from the freezer and have a delicious side in about 30 minutes while everything is cooking.  If you're using root veggies, the time will be closer to 40 minutes in the oven.  You're looking for a nice color with touches of deeper browning.  That color brings out the more intense flavors in your veggie.  Feel free to combine veggies to create your own medley, but you should combine veggies that are of similar heartiness.   The other great benefit of this method of cooking is that it is very forgiving.  If the veggies have developed a nice color, but my risotto isn't quite done, I can leave them in there.  Sometimes I'll just turn off the oven and let them ride out the time left to finish cooking the other meal components while staying warm.  You literally can't get easier than this, nor more versatile.