Iceberg to Arugula

I love roasting vegetables, there is really no better way in my opinion to coax full bodied and well developed flavor out of even the most humble veggies than to roast them. If you happen to be in the Sacramento area on October 24th, consider taking my class at the Sacramento Natural Foods Co-op. Click on this link here for more information.

For those of you who will be nowhere near Sacramento on that date, here is the basic technique:

1. Select veggies of choice, some that are non fussy and work well include beets, carrots, parsnip, winter squashes, carrots, onions, garlic, sweet potatoes and new potatoes.

Roasted red and golden beets: A bowlful of edible jewels

2. Removing the peels of some veggies such as carrots, parsnips and potatoes is entirely up to you as they are edible. Others such as the winter squashes, beets and garlic should be removed after roasting. When roasting garlic, be sure to to slice off the upper 1/4 of the bulb BEFORE roasting so that it’s easier to remove the roasted garlic pulp by squeezing the base of the head. If you try cutting after roasting, you’ll end up with a big mess. (ahhh….personal experience speaking here)

3. Though it’s not necessary, I like to foil wrap beets and garlic prior to roasting. Simply, trim the vegetable as needed, foil wrap tightly and place in the oven using the time and temperatures listed below. You may drizzle with a bit of olive oil prior to wrapping if you like the added flavor.

Trimmed and seasoned beets ready for roasting.

4. When roasting other veggies, make sure pieces are cut roughly the same size. Place in a roasting pan and toss with some olive oil to coat all the pieces lightly. Sprinkle with kosher or sea salt and freshly ground pepper. I’m also partial to sprinkling with some dried thyme as I like the added savory element it adds. Be sure to select a roasting pan large enough that the vegetables can be arranged in a single layer. This helps ensure they all get evenly roasted. Roast at 400 degrees for about an hour or until the pieces are fork tender (stick your fork in, the vegetables should give a slight resistance, but you should not have to struggle to get the fork in.) The pieces should also be nicely browned on the surface.

5. The resulting vegetables can be eaten on their own or used in soups, casseroles and sandwiches. I like to use roasted onions as an accompaniment to roasted meats such as chicken or beef. Roasted garlic spread on good European style bread is so good I sometimes think I could live on that alone for the rest of my days.

Roasted Red Potatoes

4 medium red potatoes, scrubbed and cut into 1 inch pieces

2 medium yellow onions, quartered

1-2 tbsp olive oil, plus extra as needed.

2 tsp dried thyme

1 tsp dried rosemary

2 tbsp freshly grated parmesan

2 tsp fresh thyme, finely chopped

1 tsp kosher salt  

1 tsp freshly ground pepper

1. Preheat oven to 400 degrees.

2. Place all ingredients into a bowl and toss together until everything is coated in oil. It’s ok if the onion sections separate.

3. Spread potatoes and onions out evenly onto a lightly greased baking sheet and roast for 40-45 minutes or until browned and tender. Halfway through roasting, use a spatula to turn potato pieces over for even browning.

4. Remove potatoes from oven and place in serving dish. Sprinkle with grated cheese, fresh herbs, a drizzle of olive oil and additional salt and pepper as needed. Toss gently and serve immediately alongside eggs or roasted meats or vegetables.