Cookbook on roasted vegetables
- Father Kitchen Feb 20, 2008 12:12 PM
I've steamed vegetables, nuked them, braised them, and broiled them, but hardly ever roasted them. (Stuffed onions and Jamie Oliver's roasted tomatoes with bay leaves on a bed of baby leeks are the big exceptions.) Then I saw what Alton Brown did to roast broccoli on a recent show and realize there must be lots of tasty vegetables to roast. Can anyone recommend a good cookbook or cookbook section on roasted vegetables?
Roasted vegetables are great. Good way to keep fat down and still have a lot of flavor. I generally don't follow a recipe, just rub w/ olive oil (or use a misto spray), herbs, maybe balsamic vinegar if it suits the vegetable. Roast at 425 until brown in spots and soft. There are quite a few here at epicurious if you don't find a book:
What Chowser said - you don't need a book, just toss w/olive oil and the aromatics of your choice (chopped onion, whole garlic cloves....) and roast at 425. Stir every now and then to prevent burning. You can do pretty much any veggie this way.
Try brussels sprouts halved and roasted... yummy!
and then try peeled sweet potatoes sliced into wedges, drizzled w/ olive oil, and add chopped chipotles 1/2 way through and mix around. Nutritious, delicious and . . . no butter (I like a regular baked sweet potato loaded w/ butter!)
And asparagus w/ sesame oil (and sesame seeds sprinkled on top when done) is great in season.
And roasted tomatoes w/ garlic and onion make a great pasta sauce (again, in season)
Love roasted brussels.
Also, cauliflower is delightful with or without parmesan and garlic.
Root Vegetables make a lovely roast... butternut squash, turnips, parsnips, onions, sweet potatoes or regular potatoes.. sage is a nice addition along with a shaving of gruyere or jarlsberg afterward.
Here's what Roger Verge says in his book "Roger Verge's Vegetables in the French Style". "The advantage of the oven is that it lets you cook vegetables at very low temperatures (250 to 275 degrees) for a very long time. I recommend it for concentrating the sugars of vegetables such as beets and onions. You will also get excellent results from potatoes, eggplant and bell peppers."
I have always used higher heat, as I see others here do also. A favorite recipe from Sunset magazine years ago:
Roasted Red and Yellow Potatoes
3 small sweet potatoes or yams, scrubbed, cut in approx. 1x3 inch chunks
2 pounds medium red thin-skin potatoes, scrubbed and quartered
3 medium onions, quartered
3 tablespoons olive oil
salt and pepper
Toss vegetables gently in oil, bake @ 425 degrees in baking pan 'til tender, about an hour. They get very sweet and crisply browned. Season with S&P. It also notes you can sprinkle with sherry or cider vinegar before serving if you like, for contrast.
I generally just ad-lib, it is a fairly versatile method with vegetables. I prepare big batches of mixed veggies with fruits, vary the seasonings with my whim! But Roasting-A Simple Art
by Barbara Kafka has a nice looking section on vegetables. I haven't tried the recipes - I read a lot of cookbooks, but seldom cook directly from a specific recipe. This book provides great inspiration!
and don't forget to roast the noble eggplant! Mark Bittman's How to Cook Everything has a nice technique: slice lengthwise, and puree parsley, garlic S&P w/ olive oil. Crosshatch eggplant slices, put on oiled pan and mush in puree. To gild the lily, I add mozzarella at the end.
A friend of mine gave me a roasted vegetable recipe years ago that is my all-time favorite. It uses red potatoes (parboiled), mushrooms, red onions, bell peppers, and garlic seasoned with salt, pepper, and rosemary. When they're hot from the oven, they're tossed with a few tablespoons of red wine vinegar. Addictive.
I've made platters of roasted veggies for Thanksgiving and included asparagus, broccoli, zucchini, cauliflower, carrots, petite brussel sprouts and haricot verts. All are seasoned w/olive oil, S&P, and then I add herbs/seasoning specific for each veggie (asparagus/thyme, broccoli/garlic, zucchini/italian herb mix, cauliflower/rosemary). The key is not to overdo the seasoning. This is pretty much the only way I cook veggies, and it's the easiest prep I know.
Another good prep for carrots is to roast them til almost done, then splash w/balsamic vinegar and roast for another few minutes. Oh and I love roasted sweet potatoes w/sage, boy that's good!
I love to roast vegetables. And while I agree mostly you do not need a book - just toss them in olive oil, herbs, salt and pepper and roast away - Barbara Kafka's ROASTING is a terrific book with many different recipes (both meats and vegetables). It discusses why and how to roast in a very entertaining way, and is easily organized: with the vegetables, for instance, it is all alphabetical, so if you have onions, for instance, just turn to Onions and you will find various recipes for roasting. I use this book as much as any in my kitchen.
Well, I agree with other posters that you really don't need a book. BUT, if you are at all like me and a little wary of trying something new without a "guidebook", then try this book: my sister bought it for me and it's great, "The Roasted Vegetable" by Andrea Chesman.
It has a chart with approximate roasting times (and temps) and a bunch of recipes too. I've made so many things out of this book and it has also helped me to "branch out" and just wing it sometimes. :)
Roasting is one of the easiest and most flavorful ways to enjoy vegetables. I agree there's no need for a book, but if a book is really what you crave, you may want to try:
Heidi Swanson's "Super Natural Cooking"
Mark Bittman's "How to Cook Everything Vegetarian"
Alice Waters' "The Art of Simple Food"
Deborah Madison's "Vegetarian Cooking for Everyone"
Heidi Swanson also has a great blog with wonderful, simple recipes. I recently tried her cauliflower "popcorn" that was so good I almost ate the entire head:
I recently tried an alternate to butternut squash, a Japanese variety called kambucha that was utterly delicious. It was roasted for 30 minutes at 425 degrees with canola oil (or butter), maple syrup, apple cider vinegar, salt and pepper.
In the spring, I love a pan of roasted, blistered asparagus with some shaved Parmesan and a squeeze of lemon. Yum! Springtime, where are you?
Barbara Kafka's "Roasting" is where I first learned about roasting veggies at high temps. I now wing it, but still refer to it as a reference for timing and some interesting recipes using different seasoning and combinations that I wouldn't come up with myself.
slow roasted cauliflower with olive oil and kosher salt is a whole new animal. so different from "cauliflower"!
is high roasting better than low and slow? or does low and slow dehydrate more?
btw, yumyumyogi's cauliflower link (above) looks good, too -- esp. the "dukkah" recipe as an alternative post-roast sprinkle on.