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Roasted Winter Vegetables
This recipe is also great for a weekend brunch. The great thing
roasted vegetables is that you can use whatever produce, marinade
and spices you like. Experiment around: sometimes I like all root
vegetables, sometimes I like tofu or tempeh thrown in, sometimes
I like a mustardy tang, it all depends on the mood. Roasting vegetables
lends itself to infinite variations, and is certainly not an exact
science. What follows is a good basic recipe - don't be afraid
to fiddle with it to discover your perfect roast.
Vegetables, washed and cut into bite sized chunks* (beets, carrots, onions, parsnips, potatoes, turnips, rutabagas,
sweet potatoes, etc.)
Olive Oil
Balsamic vinegar
Tamari
Spices (thyme, summer savory, basil and tarragon are all good options)
Salt and pepper to taste
To prepare:
1. Combine a mixture of one lb. of vegetables for each entree serving.
Put all the chopped vegetables in a large bowl; for each pound
of vegetables, combine 2 tsp. olive oil, 1 tsp. each balsamic
vinegar and tamari and sprinkle over vegetables. Season with herbs,
salt and pepper to taste. Put vegetables into a lightly oiled
roasting pan and put a foil cover over it to lock in the juices.
2. Roast in a preheated 425-degree oven for about 45 minutes. Every
20 minutes or so, turn the vegetables so they're evenly cooked.
It should be done in about 45 minutes, or when the vegetables
are tender and browned.
Other good things to roast:
Garlic, eggplant, peppers, corn, broccoli, cauliflower, string
beans, zucchini, etc.
Other things to add to a marinade:
mustard, horseradish, garlic, hot sauce, sesame seeds, etc.
* Peeling is optional: most of the nutrition is in the peel, so
I would recommend to leave it on, especially if it's organic.
Vegetables with tougher skins, such as celery root, should be
peeled
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