Roasting vegetables is easy, and it does such amazing things to their flavor. When you expose vegetables to high temperatures, it concentrates their flavors, and turns normally spicy or bitter vegetables sweet. If there’s a vegetable that you don’t like, try it roasted, and you may just discover a new appreciation for it. Roasting is transformative.
Once the vegetables start coming in from the garden hard and fast, roasting becomes a regular part of my dinnertime routine. Just chop some vegetables up; toss them on a cookie sheet with some olive oil and salt; pop them in the oven; and you have a side dish that everyone is happy with. It’s cooking at its simple best.
Since different vegetables have different roasting times, I always found myself racing to my computer to look up the recommended roasting time for this vegetable or that vegetable, and that had begun to get old. Being a fan of simple solutions, I decided to create my own vegetable roasting chart to keep in the kitchen. It now lives on the side of the fridge next to my vegetable blanching times chart. Between the two, there’s not a vegetable I can’t tackle. [Read more…]