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.