Roasted veggies

My new favorite way to fix veggies is to roast them. Flavors are intensified when veggies are roasted instead of boiled.

Here are a few simple recipes -- perfect for this time of year when I love to bake, and the oven is a welcome source of heat and good smells!

Note: Use oils that can take the heat: I use "light" olive oil-- not the extra virgin which smokes when heated -- I save that for salad dressings and drizzling.

Roasted Red Potatoes w/ Garlic
(Wolf's Favorite)
Red potatoes, skin on, washed, dried and cut into quarters
Olive oil
Salt, pepper
fresh squeezed garlic
Rosemary, optional

Toss the taters with oil and spices, then roast in 375/400F oven for a good long while (depends on how done and shrivelled you like them -- at least 30 min, preferrably 45.

Roasted Sweet Potatoes
sweet potatoes or yams, peeled and cut into cubes
oil
S&P, as desired
Optional: slivers of either onions or orange, for extra flavor

Toss and roast in oven --takes a little less time than potatoes.

Roasted Carrots
carrots, cut into big chunks
butter (or mixture of butter and olive oil)
balsamic vinegar, optional
brown sugar or maple syrup (Thanks, Patty P!) -- add near the end to prevent scorching

Toss and roast in oven. This takes less time than you think (less than potatoes) -- check w/ fork.
Note to self: don't bake in cast-iron pan -- gets too hot and burns.
Here's a great description from Chef Doughty on how to glaze carrots on the stove-top for a similar result. Carrots never tasted this good in the old days of boiling...

Roasted root veggies and sausage
Olive oil
Onions
Potatoes
carrots, turnips
celery root
beets
green beans or other green veggies that don't go mush!
Optional: sausage, such as Kjelbasa or Reindeer sausage

Cut up veggies, not too small. Potatoes can be smallish cubes, but keep faster-cooking veggies sized a little larger. Fry up the sausage, using oil as needed. Add veggies, coating well with oils.
Roast for 30 minutes or so...

Roasted cauliflower
Cauliflower, cut into florets
olive oil
curry spices
S&P

There are lots of other veggies that do very well roasted:
Jerusalem Artichokes
Brussels Sprouts
Asparagus
squash (summer or winter varieties --cooking times vary greatly)
Beets
Celery Root
Mushrooms

Toss with a good oil (light olive oil or one of the nut oils, such as walnut or hazelnut), and experiment with spices (oregano, thyme, basil, fennel, even wasabi or mustard) -- but often best plain.