Tuesday, November 3, 2009

Simple Roasted Vegetables

Doesn't get any easier than roasting. A sort of set it and forget it. This time I tried it with Sweet Potatoes. I've roasted them whole in the oven, wrapped in tin foil, where it gets too soft and it oozes the sugar! Sliced and roasted is a whole new thing for us. Doesn't get any easier! I threw some parsnips in the pan, along with the potatoes, a little oil, salt and pepper and it came out fantastic. Really brings out the flavor of the potato without being so sweet. Roasted parsnips and Sweet potatoes are my new favorite.





Try to cut the vegetables to the same size chunks. I put all the vegetables in a large Ziploc bag, add a little oil, salt and pepper, zip it up and shake it up a bit. Use a shallow pan, like a rimmed baking pan, and don't crowd the vegetables, you want them to roast, not steam. You can stir them so they brown on all sides. Doesn't happen for me, ends up squishing, so I just leave them. Some people like high heat roasting but for me that turns into high heat burning so I tend to stick to 350 degrees and it gives me a longer time until the smoke alarm goes off.  The perfect kitchen timer. About an hour until the bells go off! Serve hot, room temperature or cold.  Use whatever vegetables you like, Cauliflower, onions, Zucchini, Potatoes, mushrooms all come out fantastic when you roast. Add any herbs or spices you like to mix!





Crisp on the outside, soft on the inside. A great side dish, any season!  The only thing easier would be serving them raw!

14 comments:

  1. A woman after my own heart! My kids grew up knowing dinner was ready when the smoke alarm went off.

    Seriously, this sounds yummy. I haven't tried the parsnips - but will give it a whirl!!

    ReplyDelete
  2. I think I forgot to mention that my favorite thing to make is ....

    RESERVATIONS!!! Tehehe

    ReplyDelete
  3. We love roasted sweet potatoes but I have never done it with the skin on. We use seasoned salt, pepper, crushed garlic and oil tossed around. I am glad that you love them too - easy and flavorful.

    Wonder if you could choc cover them?

    ReplyDelete
  4. This looks so good!!

    I also enjoyed your mosaic, on your Mosaic Monday post.

    ReplyDelete
  5. I'm really getting to enjoy parsnips too! Great combo with the sweet potatoes. I loved roasted veggies when it's cool outside!

    ReplyDelete
  6. Just started doing roasted veggies..much easier!!! I like the idea of your "cooking timer"

    Aren't you proud of my spelling!!

    ReplyDelete
  7. This comment has been removed by the author.

    ReplyDelete
  8. Parsnips have always been one of my favorite vegetables...thanks to my mother, she made sure we tried a variety of squashes, turnip, beets, parsnips, etc. I agree with the 350° to roast them, high heat is best left to some, but not all, meats!

    ReplyDelete
  9. They look yummy, Carol. Roasted sweet potatoes are a favorite here. I toss with oil, S&P and dill...delish!

    ReplyDelete
  10. Looks so good....Hope you will stop by my Christmas blog ....there is a great giveaway this week....
    http://grammyababychangeseverything.blogspot.com

    ReplyDelete
  11. roasted veggies look yummy! never had parsnips. what do they taste similar too?

    ReplyDelete
  12. Carol, the only thing that would make that dish better is if it were here, now.

    ReplyDelete
  13. I have only had parsnips mixed with carrots. I will have to try this..
    Looks good..and easy!

    I have pressed that word thing 5 times and it keeps getting longer!! OY!

    ReplyDelete
  14. We love roasted veggies, and I love the idea of slicing the sweet potatoes. ... I have one in the house right now and now know what I'm going to do with it this evening. ... Carol, you did a fantastic job of organizing them on the tray - very artistic.

    ReplyDelete

Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

Back to top