Vegetables all ways are just fine by me (except maybe out of a can and then boiled), but hands down I prefer to roast vegetables if I at all can. It doesn't matter what they are, either; usually whatever I have on hand that can stand a hot oven and blend well with potatoes, goes onto the pan. I eat roasted vegetables as an entire meal, too; usually with a glass of Cabernet Sauvignon. My husband likes to add some rice, which I think is superfluous because really, veggies can fill you up just fine. Veggies can make you healthy, too. And veggies always give me the big wide happy face!
Last night for my roasted vegetable concoction I included asparagus, brussels sprouts, parsnips, carrots, red potatoes, russet potatoes, garlic, shallots and red onions. I know, crazy, isn't it? And the thing about these veggies is that they cannot all be fired at the same time; you have to stagger it. And so for this particular menagerie, I put the potatoes, carrots, minced garlic and parsnips in first (if I were using whole cloves of garlic I'd probably add them at the 30 minute mark), then 20 minutes later added brussels sprouts, then ten minutes after that I added onions and shallots and then eight minutes after that, the asparagus. I cooked the whole thing for an hour.
To break it down, that's:
- 1 hr for potatoes, parsnips, minced garlic and carrots
- 40 minutes for brussels sprouts
- 30 minutes for onions and shallots, and;
- 18 minutes for the asparagus
Oh behave! The results? My grade: A+
Difficulty: Easy
Time: 1 hr 15 minutes (15 minutes prep)
Serves: 4 - 6 (depending on how piggish you are -- I am quite piggish)
3 comments:
ah! I saw the Everyday Food on WTTW where they roast vegetables like that, except they don't stagger them, but I imagine the staggering is half the fun. I tried their recipe once –- you use parsnips, huh? I like parsnips in moderation –- and when I tried their recipe, it was good. Sweet, you know. Savory also. And good for the digestive system, I think.
vegetables can make you healthy, is the rumor
and ALSO, i LOVE parsnips omg. but i core them. if i don't it's too weirdly fibrous to chew. so cored and then cut into fry-shaped bits because "fry shaped bits" = fun. and then i roast them with too much olive oil and kosher salt, because too much is never enough
you heard it here first
Too much is never enough, I agree, and I apply the principle with onions and garlic, without shame. For the rest of the ingredients, however, too much is plenty.
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