Roasting Vegetables

First off, let me say that roasting vegetables deserves much, much more than a single blog entry. My most favorite way to eat veggies is roasted. It's so easy, so versatile, and so delicious. Almost any veggie can be roasted. My favorites at the moment are asparagus, cauliflower, fennel, and, of course, potatoes. The method is universal: toss the vegetable with olive oil, salt, pepper and roast in the oven until tender. Of course you could throw in any number of other spices or seasonings. Here is the basic recipe for roasting broccoli, which I did tonight.

Spicy roasted broccoli

1 bunch broccoli, cut into small florets
2 TB olive oil
1/4 tsp. salt
1/8 tsp. crushed red pepper
black pepper to taste

1. Preheat the oven to 425 degrees. Line a jelly roll pan with parchment paper (my favorite because nothing sticks to it) or aluminum foil.
2. In a medium-sized bowl toss all of the ingredients together and pour the mixture into the pan.
3. Roast for 15 minutes or until the broccoli is as tender as you want it.

These babies were so irresistible right out of the oven that they became my dinner in its entirety. And of course you can adjust the level of salt and spice to please your palette.

Another roasted vegetable recipe that I really love is Balsamic and Parmesan Roasted Cauliflower from Eating Well magazine. If you don't skimp on the balsamic (or even add a bit extra) it's fantastic!