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Nov 11, 2007 01:01 AM

I'm a roasted veggie novice....

I've now read so many posts about how good roasted vegetables are, I want to make them for Thanksgiving this year. I just can't decide which veggie(s) to use. Each post I read brings more good ideas and more uncertainty. Can you please give me your best roasted veggie recipe and help me settle on one once and for all?

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  1. Roasting vegetables, to me, is more method than recipe. You may want to do some test runs to find out what you like, someone elses best may not be to your liking. If your taste leans toward sweet/spice try roasting chunks/slice/halves of butternut squash with nutmeg, a little maple syrup and butter. If you prefer savoury try it with fresh thyme.

    I roasted some young whole carrots last night with nothing but a little olive oil, they were deliciously caramelised and carroty. Sometimes less is more.

    1. Athena's right. It's method--and timing. Whole brussels sprouts will take longer than deconstructed brussel sprouts. Cubed squash will take longer than carrot chunks. Do you like your veggies so caramelized they have barely burnt edges? Cook them longer. If you don't, cook them less.

      The very basic recipe is to toss the veggies with olive oil, salt and pepper; place in a single layer (no crowding) on a baking sheet; put in a preheated, 450-degree oven; toss or stir veggies about every 10 minutes; take them out when they are tender and as caramelized as you want them to be, which could be anywhere from 20 to 40 minutes

      1. I choose an assortment of colors -- some carrots or butternut squash for gold, turnips or parsnips for cream color, red peppers, broccoli or brussels sprouts for green, plus perhaps some onion (red onion is nice) and fennel for the neutral, as well as some garlic cloves. I simply toss them with olive oil and balsamic vinegar, salt and pepper, before roasting. The harder vegetables, like the carrots and butternut squash, go in first for half an hour at 375 degrees, and then I add the softer ones for another half hour, stirring occasionally.

        1. When you roast cut brussel sprouts, the little pieces that fall off end up really crisp. They're our favorite part--we call them brussel sprout chips. I agree w/ Athena and JoanN that it's not a recipe, just go by what you like. Higher temps, over 400, until you think they're "done". I also like roasted cauliflower and Trader Joe's frozen roasted corn. I play around with seasonings but almost always use garlic, salt and pepper.

          1. I use many different cominations of vegetables for roasting. One way we like to make them is to quarter Russet potatoes, Sweet potatoes, Bermuda Onions, Spanish onions, garlic...all tossed with Kosher salt, freshly ground Tellicherry pepper, Cayenne pepper, fresh or dried thyme, EVOO. These are placed around a chicken in the roasting pan....the innards of said bird go underneath.

            Individual combos (no meat) are cauliflower& broccoli, parsnips & carrots; Brussel sprouts by themselves. Each of these is mixed with onion and garlic and usually tossed with the spice mixture.

            Roasting vegetables is a tasty way to start the aromatics for various stocks, as well.