Set Your Ovens To Stun!
Posted: Tuesday, January 1, 2013
We all know someone who claims they don't like these or those vegetables. One of the most common reasons for such aversions is usually grounded in childhood, and mothers and grandmothers who boiled the life out of them. More than one skeptic, however, has been converted into a veggie lover when they're roasted to perfection.
Sure, steamed or stir-fried produce is pleasingly mild, sweet, subtle and friendly enough. Roasting, though, brings out a deeper sweetness in vegetables, adding a complexity and an intensity that makes them, well, hard-to-resist. With their concentrated sugars and their dark, caramel-like flavors, they're positively intriguing. With this single technique you can master almost any vegetable (no more wondering what to do with rutabagas), but here we're offering up a baseline for success with some familiar favorites.
DID YOU KNOW?
Basic Roasted Vegetables
Cut evenly; completely but lightly coat veggies with oil. Season to taste. Roast on a baking sheet lined with parchment in a preheated 450° oven until browned and tender when pierce with a fork.
|WHAT TO ROAST||HOW TO PREPARE IT||HOW TO COOK IT|
|Asparagus||Trim woody ends||10-15 min.|
|Beets||Leave whole; scrub but don't peel (remove skins after cooked/cooled)||60-90 min.|
|Broccoli||Cut 1 1/2" florets||10-15 min.|
|Brussels Sprouts||Trim and halve lengthwise||20-25 min.|
|Butternut Squash||Cut in halve lengthwise; roast skin side up or cut into 1" cubes||25 min.|
|Carrots||Peel; cut into 1" pieces||18-20 min.|
|Cauliflower||Cut 1 1/2" florets||25-35 min.|
|Mushrooms||Clean well; trim steams from shiitakes, if desired||15-25 min.|
|Parsnips||Peel; cut into 2" sections then halve or quarter depending on thickness||50 min.|
|Potatoes||Do not peel; cut into 1/2" pieces (fingerlings and baby reds work best for roasting)||30-35 min.|
|Rutabagas or Turnips||Peel turnips only; cut both into 1" wedges||50 min.|
|Sweet Potatoes||Peel; cut into 1/2" pieces; cover with foil||20 min.|
|Tomatoes||Roast unpeeled, whole (time shown is for large tomatoes; grape tomatoes and cherry tomatoes may take 5-7 min. or less)||20-25 min.|
|Zucchini & Yellow Squash||Halve lengthwise; cut into 1 1/2" pieces||20 min.|
|Acorn Squash||Cut in half; roast skin side up||50 min.|