I love roasting ~ root vegetables, potatoes, squash ~ the preparation is easy and the result is always delicious. Plus it helps the vegetables last much longer.
This morning I took a large pint of cherry tomatoes, tossed them, whole, into a glass pyrex dish, with some kosher salt and delicious basil-infused olive oil I picked up by Gustare Oils & Vinegars. I turned my oven to roast at 400 and placed them on the middle tray for about 30 minutes. The tomatoes are so juicy that they burst as they cook, and I leave them in until they're nice and wrinkly. Once they cool, just throw them into a tupperware and save. You can put them on a pizza, toss them into a homemade sauce or do what I'm going to do ~ pick up some pine nuts and heat them over some spaghettini or gluten-free pasta (some vegan parmesan would be a great way to finish it off!)
After the tomatoes were prepped and in the oven, I went on to roast some beets. I know these can be a daunting vegetable to prepare but really, it's so simple. I discarded the stems, washed the beets thoroughly, leaving the skin on, and cut them into large chunks, maybe 4-8 pieces per beet. Then I drizzled them with olive oil, kosher salt and rosemary and put them into a metal square baking dish, tightly covered with aluminum foil. I placed them in the same 400 degree oven, but on the top tray, and left them there for an hour and 15 minutes. By the time they were done, they were a gorgeous deep purple, and very tender. You can put them over a salad with a light citrus vinaigrette or serve them with garlicky vegan mashed potatoes, mediterranean style!This preparations, or similar ones which include a touch of white wine or thyme, oregano, sage or herbs de provence, I also apply to brussel sprouts, any kind of potato, butternut squash, parsnips, turnips, carrots, onions and eggplant. Despite the use of olive oil, they are healthy, hearty and filling ~ you'll never miss the heavy sauces or.
I've shared some of my favorite roasting recipes ~ what are yours?
