Roasted Carrots, Asparagus, Cauliflower, Potatoes

“It’s been many years since I had such an exemplary vegetable.” –Jane Austen, Pride and Prejudice

Most of the following vegetables can be roasted for 20 minutes at 400 degrees so you could combine them on the same pan.  Just don’t crowd your pan or they will steam instead of roast.  The potatoes take much longer.

How to Roast Asparagus

Ingredients: Bundle of Asparagus, olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, fresh lemon juice, Parmesan cheese (optional)

  • First of all, use the LARGE spears, not the little skinny spears of asparagus or they shrivel up.
  • Preheat oven to 400°F.
  • Rinse clean the asparagus. Break the tough ends off the asparagus and discard.
  •  Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic (if you choose), salt, and pepper. Rub over the asparagus so that they are evenly distributed.
  • Place pan in oven and cook for approximately 8-10 minutes, until lightly browned and tender when pierced with a fork. Drizzle with fresh lemon juice before serving.  You can sprinkle with Parmesan cheese, too, if you want.

How to Roast Carrots

Ingredients: 12 carrots, 3 tablespoons good olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, 2 tablespoons minced fresh dill or parsley

Directions

  • Preheat the oven to 400 degrees F.
  • Slice the carrots diagonally in 1 1/2-inch-thick slices. 
  • Toss them in a bowl with the olive oil, salt, and pepper.
  • Spread them out in your shallow baking pan in 1 layer (not on top of each other and not crowded).
  • Roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with minced dill or parsley, season to taste, and serve.

How to Roast Cauliflower 

Ingredients: One head of cauliflower, olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, fresh lemon juice, Parmesan cheese

Directions

  • Peel outer leaves of the head of cauliflower, remove the stem and cut flowerets off the head.
  • Spread into a shallow baking pan, making sure not to overcrowd the pan.   If they are too close they will steam instead of roast.
  • Drizzle with olive oil, salt and pepper.  Toss to be sure everything is evenly coated.
  • Place pan in 400 degree oven for 20  minutes, stirring once or twice until crisp/tender.
  • When lightly browned, sprinkle with Parmesan cheese for added flavor.

How to Roast Potatoes 

Ingredients
3 pounds small red or white potatoes (rinse/scrub any dirt off and make sure they are dry), 1/4 cup olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, 2 tablespoons minced garlic (6 cloves, if you want them garlicky; if not, omit),
2 tablespoons minced fresh parsley

Directions

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Spread potatoes into a shallow pan into 1 layer. Roast for 45 minutes to 1 hour or until browned and crisp. Flip twice during cooking in order to ensure even browning.  
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
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