Tuesday, February 8, 2011
Roasted Winter Vegetables
Today I took a little time to roast a big platter of farmer's market fresh vegetables -- perfect for a light lunch or a dinner side for James along crispy pork chops or mashed potatoes and grilled sausages, as a topping for salads and grains for me. With the oven at 400º I peeled and quartered parsnips, sprayed them with a bit of oil, sprinkled on S&P and popped them in for about 45 minutes -- turning once as they cooked. Whole thin carrots were coated with spray olive oil and dusted with za'atar -- delicious with carrots and cauliflower. Carrots also roast for about 50 minutes turning once as they cook. Brussels sprouts -- one of James' favorites -- were trimmed and halved and again lightly sprayed and seasoned with S&P before 30 minutes in the oven. The beets were wrapped in tin foil packages and put directly on the oven racks for about 50 minutes until the skins slipped off and they were tender throughout.