Roasted Vegetables, first time effort...yummmmmmy!!

[Guest guest]

I stood in the vegetable section of the organic market and asked myself:

what vegetables have you never tried? I grabbed Rutabega (1), Fennel bulb

(forget that for me, I didn't like it), and Kolrabi (came with several

little things that look like distorted beets). I grabbed stuff I know we

like: little potatoes, sweet potato (1), onions, zuchinni (2) and some

herbs. Got home, threw em all together with olive oil for this dish,

added some home grown carrots, garlic cloves, too. Boy, was it good! The

olive oil and the herbs, etc., make a broth that cooks into the

veggies. Even the zuchini were delish (infused!) yet not mushy (prolly

because it was chunked rather than sliced like I usually do). I LOVE

this. Got the spice/herb ideas from Deborah Madison's Savory Way.

 

I think for company, this would be so easy to throw together and folks

could pick out the veggies they like. This was extremely easy to make and

it cooks itself. Could prep the day before, too. I am gonna roast

veggies a bunch now. (This was really my first attempt ever at just

roasting veggies in the oven. Way to GO!) I left amounts off ... cook by

your taste. I prolly used 1/2 cup olive oil... Brenda Adams

 

* Exported from MasterCook *

 

Roasted Vegetables - YUM!

 

Recipe By : Brenda Adams

Serving Size : 0 Preparation Time :0:00

Categories : Vegetables - Roasted

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Use veggies you like.

Here's what I used:

olive oil

small pink potatoes -- whole

peeled onions & shallots -- quarter onions

peeled garlic cloves -- whole

peeled sweet potato -- sliced

peeled kolrabi -- quartered

peeled rutabega -- sliced

zucchini -- sliced

carrots -- sliced

Italian parsley -- (a few sprigs)

fresh thyme -- (a few sprigs)

marjoram -- (a few sprigs)

dill weed -- to taste

bay leaves, whole -- a few

salt and white pepper

fresh green beans -- ends removed, leave whole

granulated sugar

 

Set oven to 375 degrees F.

 

Get out a 13x9 (or so) baking pan. Pour some olive oil into the pan.

 

Place veggies in pan and lay fresh herbs around on top. Place garlic

cloves and bay leaves (leave whole) around the vegetables. Sprinkle dried

herbs over the top of all. Sprinkle with salt and pepper and a little

sugar. Pour more oil over the top and mix the veggies around a bit so that

they all get covered with oil. Cover with tin foil and bake for one

hour. (I opened after about 20 minutes and added a few drips of

water....just because I thought I should.) I didn't put the green beans in

until the dish was half (or so) done because they take less time to cook.

(Next time I may remove the foil towards the last in order to brown the

veggies a bit.)

 

NOTES : Next time I will add some celery slices and bell pepper slices and

mushrooms, all towards the end of the cooking cycle. This was wonderful

and so easy. The olive oil, herbs, and spices make a juicy flavoring for

the veggies that is irresistible! <slurp> I think this would make a great

dish to serve company and let each person select the veggies they like the

best...and/or let each person sample, perhaps, a veggie they have never

tried before. Cut veggies in chunks...don't slice too thinly. Try to cut

them to so that they are similar size (so they all get done at the same time).

 

I made this recipe up, though much of the spice/herb combo was from a

recipe in The Savory Way, by Deborah Madison. I'd never tried kolrabi or

rutabega. (We both liked them. Kolrabi taste reminded us of brussel

sprouts, and rutabega reminded us of a rich, good turnip.) PS: Our market

sells fresh herb in bulk for $1.98 a pound...so we can grab a few sprigs of

this and that. I love that. (New Seasons Market, Beaverton, Ore.)

 

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