Guest guest Posted January 23, 2002 Report Share Posted January 23, 2002 Hi, I know this is basic, but I need some help. I know next to nothing about roasting vegetables. If I were using root vegetables, squash, parsnips, onions, peppers, how do I prepare them? can I use them whole, should I cut them up? what oven temperature should I use and how long do I roast them? Thanks a lot. Peace, Jerry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2002 Report Share Posted January 23, 2002 At 01/23/2002, thirstyfish_98 wrote: >Hi, >I know this is basic, but I need some help. I know next to nothing >about roasting vegetables. If I were using root vegetables, >squash, parsnips, onions, peppers, how do I prepare them? can >I use them whole, should I cut them up? what oven temperature >should I use and how long do I roast them? Thanks a lot. >Peace, >Jerry Winter Squash: Poke a hole in acorn, hubbard, butternut, etc. and place it WHOLE in the microwave -- cook on HIGH for about 5 to 7 minutes. or until you think you can cut in half. Let it sit until it's cool enough to handle. Cut it. scoop it. Now roast it, cut side down along with the other veggies. It will have more flavor than you thought possible! some root veggies like turnips and rutabagas can get bitter when we roast with the peel on. Others like sweet potatoes get sweeter. here is general idea... * Exported from MasterCook * Roasted Vegetables Recipe By :Mollie Katzen Serving Size : 0 Preparation Time :0:00 Categories : Info & Tips Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Serve roasted vegetables plain or with a splash of citrus juice or vinegar. Try swirling them with Balsamic Drizzle (pg 172) or dipping them into many of the various sauces, pastes, or vinaigrettes from the Never a Bland Moment chapter (p 155). You can also add dried or minced fresh herbs - or savory seeds, like cumin, mustard, or caraway. (If you're adding fresh herbs, sprinkle them on during the last 5 minutes of roasting.) What follows is a seres of general instructions, rather than recipes with given amounts. The quantities are up to you - just be sure the vegetables are spread in a single layer on the baking tray. And while figuring quantities, don't forget that vegetables will shrink during the roasting process. So plan accordingly. Roasted Onions and Shallots: Preheat the oven to 375 F and lightly oil a baking tray. Without bothering to peel them, cut medium onions into quarters, and smaller onions and shallots in half. Swish the onions and/or shallots around on the oiled tray to coat the open sides with oil. Roast for anywhere from 20-30 minutes (yellow onions) or for 10 minutes (red onions and shallots). Serve at any temperature with just about anything. Roasted Bell Peppers: Preheat the oven to 375 F. Place as many bell peppers as will fit on an ungreased tray and roast near the top of the oven. Using tongs, turn the peppers every 5 to 10 minutes for about 35 to 40 minutes or until the skins blacken and separate from the flesh. Transfer the peppers to a glass or ceramic bowl and cover with a plate. Let sit for 30 minutes before peeling, seeding, and slicing. Save the delicious juices that accumulate in the bottom of the bowl for soups or sauces - or just to drink. Note: If you prefer to char the peppers, you can broil them directly under the heat at 500 F instead. Turn them frequently and watch them carefully, as this process will go a lot more quickly than roasting at lower temperatures. Roasted Artichokes: Preheat the oven to 375 F. Use medium (3-inch-diameter) artichokes; cut them in half lengthwise, and scrape out the choke. Liberally brush the open sides with lemon juice, then place the artichokes cut side down on a generously oiled tray. Splash a few tablespoons of water on the tray near the artichokes, and cover the tray tightly with foil. Roast for about 30 minutes, or until the leaves come off easily, and the heart is tender when poked gently with a fork. Remove from the oven, and turn over to face up. Sprinkle lightly with salt while still hot, then cool for at least 10 minutes before serving. Roasted Potatoes: The idea potatoes for roasting are medium-waxy variety, like Yukon Golds. Preheat the oven to 400 F. Choose potatoes that are about 1 1/2 inches in diameter, and cut them in half. Oil the tray and place potatoes cut side down. Roast for 15 minutes, then turn the potatoes over and roast for 15 minutes longer on their backs. Sprinkle lightly with salt while still hot, then serve at any temperature. Note: You can also roast the potatoes whole. Just increase the roasting time on each side by about 10 minutes. They're done when a fork slides in easily. Roasted Green or Wax Beans: Preheat the oven to 375 F. Trim the beans, spread them out on an oiled baking tray, and roll them around in the oil so they get thoroughly, but lightly coated. Roast for 5 to 8 minutes, shaking the pan once or twice during the process to move the beans around. Remove from the oven, and sprinkle lightly with salt while the beans are still hot. Serve at any temperature. Roasted Beets: Use small or medium beets (1- to 2-inch diameter). Trim the greens but leave on the stems. Preheat the oven to 375 F. Place the beets in a small pan with a splash of water, and cover tightly with foil. Roast for 1 hour, or possibly longer. They're done when a fork slides in easily. Cool to room temperature, then rub off the skins. Note: If you are roasting red and yellow beets at the same time, keep them separate, so the yellow ones won't get irreparably stained. Roasted Winter Squash and Sweet Potatoes: Preheat the oven to 375 F. Cut the vegetables into pieces 3/4 inch thick. (Peeling is optional.) Spread out the vegetables on an oiled tray and brush the open sides with a little extra oil. Salt lightly, cover tightly with foil and roast for 30 minutes, or until just tender (For a crisper texture, remove foil and move the tray to the top of the oven for the last 10 minutes of roasting.) Transfer the vegetables to a bowl and cover until serving time, so they won't dry out. Roasted Eggplant, Zucchini, or Summer Squash: If an eggplant has shiny, tight skin, leave it on. Otherwise, peel it. Cut larger globe eggplants in 1-inch slices and smaller ones down the center lengthwise. Slice short zucchini and summer squash in half lengthwise, and cut pattypan squash in half around the middle. (Tiny summer squashes can be left whole.) Preheat the oven to 375 F. Bake on an oiled tray for about 20 minutes on each, or until easily pierced with a fork. Salt lightly while still hot, and serve at any temperature. Roasted asparagus or Mushrooms: Preheat the oven to 400 F. Roll asparagus and/or whole small mushrooms (stemmed or not) around on an oiled tray until they are lightly coated. Roast for only 5 to 10 minutes, or until just tender. (Asparagus cooks very fast, so keep an eye on it. In just a couple of minutes, it can go from too crunchy to overly soft. Naturally you want it somewhere in between.) Salt lightly while still hot, and serve at any temperature. Roasted Cauliflower, Broccoli, Cabbage, or Brussels Sprouts: In all of the following cases: preheat the oven to 375 F; roast the vegetables on an oiled tray, salt lightly while still hot, and serve at any temperature. Cauliflower: Break into 1 1/2 inch florets, and roast for about 15 minutes. Broccoli: Cut into 2-inch chunks (include the peeled stems) and roast for 20 to 25 minutes, depending on the thickness of the pieces. Cabbage (surprisingly sweet!): Cut into 2-inch wedges and roast for about 20 minutes. Brussels Sprouts: Leave smaller ones whole; cut larger ones in half. Roast for 15 to 20 minutes depending on the size. Roasted Carrots or Parsnips: Preheat the oven to 375 F. Cut larger carrots or parsnips into 2-inch lengths; leave small ones whole. Roll the vegetables around on an oiled baking tray until they are lightly coated, then roast for 30 minutes, or until done to your liking. Serve at any temperature. Roasted Tomatoes: The best types of tomatoes to roast are plum (Roma) tomatoes and large beefsteak tomatoes that are not too ripe. Cut out the stems first, then place the whole tomatoes (skins intact) on a lightly oiled baking tray. Preheat the oven to 400 F, and roast the tomatoes for 30 to 40 minutes. Riper tomatoes will roast more quickly. If desired, you can drain off juices intermittently during the roasting process, enabling the tomatoes to cook from inner, rather than from expelled, liquid. (The latter causes them to stew, rather than roast.) Cool to room temperature, then remove skins. Roasted Fennel, Celery Hearts, Bok Choy, or Leeks: For all of the following: preheat the oven to 400 F, roast the vegetables for 15 minutes on each side on an oiled tray, and brush any open sides with a little extra oil as well. After removing from the oven, salt lightly while still hot, and serve at any temperature. Fennel and Celery Hearts: Clean them well, then cut into wedges. Bok Choy: For smaller bok choy, leave the stems intact. For larger ones, cut in half or quarters lengthwise. Leeks: Trim the root ends. Leave slender leeks whole; cut thicker ones in half lengthwise. Give the leeks a bath in several changes of cold water, digging into the crevices to get out all the dirt. Dry thoroughly before proceeding. From " Jennifer Sommerville " <cuttlefish Source: " Mollie Katzen's Vegetable Heaven " Copyright: " 1997, 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . NOTES : Do you often yearn for some exquisitely prepared vegetables, but you don't have the time or patience to fuss around with them? Consider roasting your vegetables - any and all of them. The dry, high heat of the roasting process causes the vegetables to cook from their own inner moisture, intensifying their flavor, and enhancing their natural, rich sweetness. Trendy though roasting is, it's actually very simple - and has been a standard cooking procedure of ordinary cooks for years. Just cut your favorite vegetables into big careless pieces (or leave some whole - see the various instructions that follow) and spread them out on an oiled tray. Place the tray in the oven, and basically leave it alone while you do other things for 20 to 30 minutes. When the vegetables come out of the oven, they're more than just ready. They're transformed. Nutr. Assoc. : Quote Link to comment Share on other sites More sharing options...
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