Quintessential Roasted Veggies Recipes

"QUINTESSENTIAL" ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees F.
• Chop the carrots diagonally first, then straight. Cut off the ends of the asparagus, and shave their ends.
• In a stock pot, bring 1 gallon of salted water to a boil. Add onions, let cook 2 minutes, the. Add carrots and asparagus, cook 2 minutes more. Remove everything with slotted spoon and drain all in a colander. Quickly spread out on a baking sheet and place in refrigerator for 5 to 10 minutes to set color.
• Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook until well caramelized on the first side, about 4 minutes. Season with salt and pepper. Turn the mushrooms once, and use a slotted spoon to remove the mushrooms onto the plate.
• In a roasting pan or skillet over medium-high heat, add remaining 1/2 cup of extra-virgin olive oil, onion, and carrots. Caramelize for 2 minutes, and while those are cooking, cut asparagus into thirds. Season carrots and onions with salt and pepper. Add mushrooms to pan with carrots and onions. Add asparagus and garlic to pan.
• Drizzle with more olive oil, if desired, and place pan in the oven. Roast until vegetables are medium brown in color, about 20 minutes. Remove pan from oven and put on stovetop over high heat. Add the fresh thyme, by sprinkling over the top, allowing to crackle, and mixing in.
• The vegetables can be cooked and left at room temperature at this point for up to 2 hours. Reheat when needed.

ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Chop the vegetables or roast them whole. The larger the pieces, the longer it will take to roast. Toss the vegetables with olive oil, fresh herbs, and generously season with salt and pepper.
• Place on a prepared baking sheet, cast iron pan, or a roasting pan.
• Keep in mind that the harder the vegetable and larger the size, the longer it will take to roast. Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes.
• Test for doneness by piercing the vegetable with a knife.
• Serve the roasted vegetables with toasted nuts, bread crumbs, or grated cheese on top.
• Roasted Vegetable Variations:
• Slow-Roasted Tomatoes: Quarter 3 to 4 pounds ripe tomatoes brushed with olive oil, 2 teaspoons sugar, and generously seasoned with salt and freshly ground black pepper. Roast the tomatoes cut side up on a large baking sheet. Roast for 2 hours until the tomatoes are beginning to brown and maintain their shape when moved. Cool. Make into homemade tomato sauce by chopping the tomatoes and heating in a saucepan with chicken stock, fresh herbs, and just a bit of fresh cream.
• Roasted Garlic: Peel the paper exterior off of garlic heads. Set the garlic heads on top of aluminum foil square. Brush the garlic head with olive oil, season with salt and pepper, and top with any desired fresh herbs. Fold the sides up crimping tightly. Place the packet on a baking sheet and roast at 400 degrees F for 30 minutes. Cook's Note: It is best to use the roasted garlic while still warm.