Oven roasted veggies
Occasionally I roast veggies in a casserole in the oven depending on what I have in the fridge. Today I cut up some orange peppers, scallions, grape tomatoes, eggplant, zucchini, garlic, carrots and potatoes. Seasoned it all with Italian seasoning, pepper, salt, dill, thyme, bay leaf; sprinkled it with olive oil, a little maple syrup, and some pumpkin oil I recently bought. I wasn't sure whether I should finish it with the pumpkin oil after the veggies were finished roasting or whether I did the right thing to season them before they went in the oven. Would like some ideas on combinations and seasonings you've put together in the past. Tonight this dish will be served with oven roasted trout. Thank you all.
Someone posted a recipe around Superbowl called Buffalo Cauliflower Bites that became an instant favorite in my house. You coat cauliflower florets with egg and whole wheat flour (although I used chick pea flour) and roast on a pan with olive oil at 400 for 20 minutes. They will need to be turned halfway through as they toast up very nicely. Then melt a Tbsp of butter and add a half cup or more Franks Hot Sauce, mix and pour over the cauliflower. Bake another 8 minutes and serve by themselves or with bleu cheese dressing if you like.
I put these on the table and my husband ate half of them before I could even sit down. When I told him it was cauliflower and not chicken, he was shocked. Slowed him down at least, othewise I wouldn't have gotten any myself. The few I had left I ate cold for breakfast the next morning, that's how good they are. I have made them twice since then, love them!
Roasted vegetables make me so happy.
I tend to do tomatoes separately, roasted low & slow with olive oil, herbs & a touch of sherry vinegar.
For everyday medleys it's usually a combination of any or all of these: cauliflower, mushrooms, brussels sprouts, green beans, zucchini, broccoli, eggplant, carrots, bell peppers, asparagus, fennel, beets, onions. I steer clear of purely starchy veg save for the occasional batch of parsnips or winter squash, but that's just my personal dietary choice.
The seasoning really depends on my mood and/or what else I'm eating with them. Toasted sesame oil & sesame seeds, tamari, chile flakes & smoked paprika is always a winner. I also love to dress them with a lemony tahini sauce seasoned with cumin and maybe a little cayenne. And sometimes I just want fresh herbs, salt & pepper, perhaps with a hit of acid from lemon or vinegar. My favorite herbs for roasting vegetables are thyme & marjoram. Oh, and of course you can never go wrong with bacon fat ;)
This is a really popular discussion topic so I pulled up some similar threads that should have plenty of inspiration for you:
Here's a favorite of ours. I make it when young turnips with good fresh bouncy greens are available at the farmers market or from my garden.
Bacardi1 Roasted Root Vegetables with Turnip Greens
One 1-pound mesh bag of multicolored tiny baby potatoes (purple, red, white, yellow), larger ones halved
6 medium carrots, peeled & cut into 2" pieces
4 medium white or white purple-top turnips with greens - greens removed & reserved; turnips quartered
1 large onion, peeled & quartered
1 head of garlic, cloves separated & peeled
1 small handful/bunch of fresh thyme, leaves removed from stems & roughly choppped
Extra-virgin olive oil
Salt & freshly-ground black pepper to taste
For turnip greens:
Extra-virgin olive oil
1 clove garlic, peeled & chopped
dash of hot red pepper flakes
Preheat oven to 400 degrees. Except for the turnip greens & their seasonings, put all root vegetables & herbs into a roasting pan. Add several dollops of extra-virgin olive oil & toss until everything is coated. Roast for approximately 25-35 minutes, or until vegetables are tender.
Meanwhile, remove ribs/stems from turnip greens & discard. Chop leaves roughly & lightly saute with chopped garlic clove & red pepper flakes in some extra-virgin olive oil.
When roasted root vegetables are done, fold in sauteed turnip greens & serve.