Roasted Vegetables

Roasted Vegetables

from Ellen's kitchen, thanks to All About Roasting, by Molly Stevens, and Family Cookbook, by America's Test Kitchen

Sugar Snap Peas:

• Ingredients:
• 1 lb sugar snap peas
• 2 tbs olive oil
• salt and pepper to taste
• Heat:
• oven to 475 degrees.  Line baking sheet with parchment paper.
• Destring:
• peas.  Toss in bowl with olive oil.  
• Spread:
• in single layer on baking sheet, and sprinkle with salt and pepper.  Roast for about 12 minutes, when slightly browned in spots, a bit shriveled, but still crisp.

Brussels Sprouts:

• Ingredients:
• 1 lb Brussels Sprouts, trimmed and cut in half lengthwise
• 2 tbs olive oil
• salt and pepper to taste
• shredded Parmesan (optional)
• Heat:
• oven to 425 degrees.  Line baking sheet with parchment paper.
• Place:
• sprouts cut side down on baking sheet and bake for 20-25 minutes, until tender throughout and smaller leaves have browned and are crunchy.  
• Sprinkle:
• with salt and pepper to taste, and Parmesan (optional).

Potatoes:

• Ingredients:
• 2 lbs potatoes, cut up to standardize size
• 3 tbs olive oil
• salt and pepper to taste
• thyme or rosemary (optional)
• Heat:
• oven to 375 degrees.  Line baking sheet with parchment paper.
• Toss:
• cut potatoes in bowl with olive oil.
• Spread:
• in single layer on baking sheet, cut side down, and sprinkle with salt and pepper.  Roast about 20-50 minutes (depending on type of potatoes, fingerling taking smaller amount of time), stirring to promote even browning.  Roast until tender throughout (should be able to poke easily with fork), and skins are somewhat shriveled and crisp.  

Squash:

• Ingredients:
• 1 lb zucchini, summer squash, or mix, trimmed and cut in half lengthwise
• 2 tbs olive oil
• salt and pepper to taste
• Heat:
• oven to 400 degrees.  Line baking sheet with parchment paper.
• Toss:
• cut squash in bowl with olive oil.
• Spread:
• in single layer on baking sheet, cut side down, and sprinkle with salt and pepper.  Roast about 20 minutes, until tender and browned on cut side.

Portabello Mushrooms:

• Ingredients:
• Portabello Mushrooms
• olive oil
• salt and pepper to taste
• cheese - blue, cheddar, or smoked gouda (optional)
• Heat:
• oven to 475 degrees.  Line baking sheet with parchment paper.
• Remove:
• gills from mushrooms by running spoon around inside of cap and pressing lightly.  Gills should easily detach from cap.  
• Use:
• 1 tbs olive oil for each cleaned and gilled mushroom cap, rubbing half on top and half on bottom of each cap.
• Place:
• mushrooms on baking sheet, gills up, sprinkle with salt and pepper, and bake for 20 minutes.  Turn caps over and bake for 5 more minutes.  
• Optional:
• flip caps back over (gill side up) and put slice or sprinkle of cheese on each mushroom and bake for another minute or two until cheese is bubbling.

Carrots:

• Peel:
• and cut carrots into about even thirds.
• Toss:
• in olive oil, and spread on parchment on baking sheet.  Salt and Pepper.
• Bake:
• at 400 for 45-50 minutes.

Broccoli:

• Wash:
• and trim broccoli florets.  Spread on parchment on baking sheet.
• Drizzle:
• with olive oil and sprinkle with salt and pepper.
• Roast:
• at 450 for 15-20 minutes.

Green Beans:

• Wash and trim 1 lb green beans.
• Toss with 2 tbs olive oil, salt and pepper
• Roast at 425 in single layer on baking sheet about 15 minutes.
• Toss, rearrange on baking sheet and bake 5 minutes more until golden brown.

Cauliflower:

• Ingredients:
• 2 lbs (1 head) cauliflower
• 1 red onion, cut into 1/2 inch wedges
• 2 tbs olive oil
• 1.5 tsp coriander seeds, coarsely ground
• 1.5 tsp mustard seeds, coarsely ground
• 1/4 tsp red pepper flakes
• salt and pepper
• lemon juice and chopped parsley (optional)

• Wash;
• and trim into florets.
• Mix:
•  cauliflower, wedges of red onion, olive oil, coriander seeds, mustard seeds, red pepper flakes, salt and pepper in bowl, transfer to parchment lined baking sheet and bake at 325 for 1.25-1.5 hours, turning occasionally, until tender and brown spots start to appear.  Squeeze lemon juice on and sprinkle with parsley, if desired.