Herb Roasted Vegetables

by | Sep 18, 2021 | Ann's Recipe Index, Side Dishes | 1 comment

Roasting vegetables is a technique that is simple in execution and wonderful in results.  Most of us cook nearly everything at the moderate 350. This is fine for most baked goods and some casseroles but not for vegetables.  High heat carmelizes the outer layer of vegetables to give a richer flavor that makes the finished dish taste good. That’s why roasting vegetables generally call for 450 degrees. The higher temperature also quickly seals the natural juices of the potatoes, zucchini, and other veggies. Here’s how:

In developing this recipe, I decided to make a simple medley of red potatoes, carrots, and yellow onions, all items I often have on hand.

When selecting vegetables keep in mind not all vegetables are equal when it comes to roasting. Root vegetables such as potatoes, carrots, and parsnips take about 45 minutes to roast – even at 450 degrees, the recommended temperature. The less fibrous zucchini, sweet peppers, and cauliflowers take only 15 minutes. So if you are roasting two or more vegetables your best bet is to select ones that have the same time requirement.  But if you really must roast carrots with cauliflower, start the carrots first and add the cauliflower about 30 minutes into the baking.

After deciding what to roast, I washed and chopped them to a reasonable size. Then I seasoned the vegetables and placed them in a foil-lined baking dish.

So what about seasoning? Most recipes involve coating the vegetables first with a small amount of oil, preferably olive oil for the flavor. Don’t leave out the oil even if you are on a low-fat diet. use just enough to coat the vegetables. This serves to keep the vegetables from drying out while roasting in high heat.

After the light coating of oil, it’s time to add seasoning. For those cooking for picky eaters, salt and pepper will probably do nicely. But adding a few herbs to kick it up a notch is my idea of good cooking. Of course, you knew I’d say that. In this case, I used some dried parsley and thyme, two mild flavors that blend well with the root vegetables.

 

And 45-50 minutes later on a hot oven, here’s the result. I served this with grilled strip steak. Yummy!

Place the dish of vegetables uncovered in a 450 degree oven. Stir every 15-20 minutes to ensure even cooking and browning. When a sharp knife can easily spear a potato, the dish is done and ready to serve.

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