The days are crisp here in Colorado and temperatures fall to below freezing at night—the perfect time for oven-cooked meals. One of my favorites is roasted vegetables.
Tomatoes Ready for Roasting in the Oven
I didn’t fully understand how vegetables are transformed with this method of cooking until a few years ago when I (successfully) roasted cauliflower (dusted with curry powder) to get my husband to eat it. Then I tried Brussels sprouts (at least I liked them, with a little bacon and vinegar…hubby didn’t) and found that lots of other vegetables roasted well, such as broccoli, asparagus, carrots, fennel, tomatoes,….and more.
What’s happening here? Experts say that roasting heightens flavor because the oven’s heat caramelizes the sugars in the vegetables, mellowing any strong overtones. I think roasting also dries out the vegetable a bit by reduced the moisture content, thereby increasing the ratio of flavor to the veggie’s volume. The secret to roasted vegetables is to use a high-temperature oven and to roast the vegetables on the upper racks of the oven.
Is there a recipe for roasted vegetables? I developed several versions for my books , so I’m reprinting one of them here to give you some guidance. Enjoy!!
Roasted Carrots and Parsnips in Sage Butter
Adapted from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011)
Traveling in Europe, I observed that parsnips are far more popular there. I hope this recipe convinces you to give them a try. If yours are especially large, slice away the core, which tends to be woody. Both carrots and parsnips become much sweeter when roasted. I’ve even eaten roasted parsnips for breakfast at a world-famous spa, so feel free to serve them at any meal.
1/2 pound parsnips, peeled and thinly sliced lengthwise in 1/4-inch strips
1/2 pound carrots, peeled, and thinly sliced lengthwise in 1/4-inch strips
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 ½ tablespoons unsalted butter or buttery spread
10 sage leaves, chopped, or 1/2 teaspoon dried, plus extra for garnish
{1] Place a rack in the upper-third of the oven. Preheat the oven to 425 degrees. Line a 9×13-inch baking sheet (not nonstick) with parchment paper.
[2] In a large bowl, toss the parsnips and carrots with the olive oil until well coated. Add the salt and pepper and toss to coat thoroughly, then arrange in a single layer on the baking sheet.
[3] Roast until tender and lightly browned, about 20 to 25 minutes.
[4] While the vegetables roast, melt the butter in a small saucepan over medium heat. Add the sage and cook just until the sage is slightly crispy, being careful not to burn the butter.
[5] Transfer the vegetables to a serving bowl and drizzle the sage-butter mixture over the vegetables and toss gently to coat thoroughly. Garnish with remaining sage leaves and serve hot. Serves 4.
Calories 130; Fat 8g; Protein 1g; Carbohydrates 14g; Cholesterol 12 mg; Sodium 258mg; Fiber 4g
