Roasted Root Vegetables
I want to serve roasted root vegetables at the seder on Monday night. If I roast the vegetables today (Tuesday) can I just leave them in the refrigerator until Monday evening? I can't imagine freezing them, but maybe that's the best way to keep them until Monday?
Also, when I want to serve them, I just have to re-heat them in the oven,correct.
I never have good success with reheating roasted veggies, especially not a week later. They're fine for everyday weeknight eating, but not really a special occasion. I'd say cut them up in advance and maybe roast earlier in the day? Then reheat?
If you can, get rainbow carrots. I love roasting those. Sooo yummy and interesting with the slightly different flavors.
I agree with Heatherb. I find there is no substitute for roasted veg fresh from the oven. And since you mention that you'd reheat them in the oven anyway, you aren't really saving much time by roasting them in advance.
At Thanksgiving and Christmas, I use the below recipe, which is wonderful. What I do is cook them about 75% through in the morning and then stick them back in the last 20 or so minutes right before you want to serve them. This works perfectly. If you are low on oven space, these are also wonderful room temperature, so you could do them fully a couple of hours before and just let them sit.
ROASTED ROOT VEGETABLES WITH HERBS
Roast these up to four hours ahead; put them in to reheat just before dining.
Nonstick vegetable oil spray
1 pound beets, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound turnips, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
1 Bulb fennel, peeled, cut into 1 inch pieces
2 red onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1/2 cup olive oil
10 garlic cloves, peeled
Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
Transfer roasted vegetables to large bowl and then serve.
Do you absolutely have to make them today? Not only would I not freeze them (they'll be a mess after reheating), but I certainly wouldn't make them over a week ahead of time. That's really pushing the freshness factor.
Roasted vegetables - like roasted anything - are best made fairly close to serving time.