Roasting Vegetables

A few months ago I discovered that roasting vegetables is quick and easy, and the results are delicious. Here are some of the things we've tried -

Cauliflower:

The recipe said to combine some olive oil, minced garlic, salt and pepper in a bag and then add the cauliflower and toss to coat. However, next time I'll save the bag and just do it in the pan. I couldn't see that it made a difference.

Then pop it in a 400° oven for 20-30 minutes.

Delicious - even if it wasn't drowned in a cheese sauce.

Brussel Sprouts:

I read in the paper that people hate brussel sprouts because when they had them as children they were boiled and tasteless. If they were cooked properly we would like them. So, we experimented. Unfortunately, the paper's theory didn't work. Wayne still hates brussel sprouts, but I loved them, so that was okay.

Garlic:

Take the whole bulb of garlic, slice of the top, drizzle with a little olive oil, and wrap in foil.

Red Peppers: While you're at it, core some peppers and rub them with a little oil as well.

Then stick them in the oven for a while and wait for the aroma of deliciousness.

I can't remember exactly what we used these for, I think we just added them to various casseroles, but it was a great way to use the pile of peppers and garlic that came in the co-op basket. What we didn't use immediately, I stuck in the freezer and that worked great.

Asparagus: Drizzle with oil and roast at 400 degrees for 25 minutes, 18 if super skinny stalks.

Beets: Wash and trim, but don't need to peel. Rub with oil and wrap in foil. Roast at 400 degrees for 45-60 minutes. When cooled a bit, rub under running cold water to peel. 

Corn: Cut off any silk coming out of the tip, then just place the entire ear of corn directly on the oven rack. Bake at 350 degrees for 30-35 minutes. Let set for a few minutes, then pull down the husks, and serve!