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Roasting Vegetables

We go very simple in our roasting...for our asparagus I rinse and dry, cut off the bottoms of the stalk (personal preference), and then I lay them on a tin-foil lined cookie sheet. I drizzle with olive oil and sprinkle some pepper and Himalayan pink salt, and then I put them in the oven at about 400 for 10 minutes, and then switch to broil mode for the last 3-5 minutes. For the brussel sprouts, I wash and dry them, put them in my lodge cast iron skillet. Drizzle with olive oil and the pepper and Himalayan pink salt, and do the same thing in the over - cook and then change to broil. I toss them around every 5 minutes or so in the pan to roast all sides! Scrumptious!
 
I've had this thread on my mind all day! I forgot that I like to roast cubed rutabagas, sweet potatoes, and butternut squash (with EVOO and salt). The flavor combination of the three is really good. The rutabagas taste similar to potatoes. Of course I love potatoes cooked this way - just can't eat them often. EVOO is extra virgin olive oil, @MrsPeel
 
MrsPeel said:
wow Tiff awesome recipes!!!!!!!!!

I ll get you some of our favs, Sarita spent almost 5 years as a vegetarian, she would eat fish and dairy, but our diet was based on Quorn and veggies so I got to do a lot, I managed to convince her out of vegetarianism when my mum was coming over in February 2014...as my mum is from Syria and 90% of the food she cooks (and Sarita loves) involves some form of meat.... but we still do a LOT of roasted veggies!!!

The one to go here is a recipe I got from a Sainsbury's magazine (one of the big supermarket stores here) sweet potatoes to go with Salmon fillets...
cut the sweet potatoes in medium size cubes trying to make them as even as possible, put them in a bowl, for 6 medium potatoes I used2 tablespoons of extra virgin olive oil (but you can use any cooking oil, taste better with olive oil, even if not virgin or extra virgin) 1 tablespoon of soya sauce (I use reduced salt one) and 1 & half table spoons of Worcestershire Sauce (in South America they call it English Sauce, most famous (and better quality) make is Lea & Perrins)
drop it all in the bowl with the potatoes, mix well until the potatoes are totally covered. place in a roasting tin, and if you are doing the salmon, we brush the fillets with olive oil, sprinkle with dried parsley and dried oregano, sea salt and black pepper and goes to the oven for about half hour and is all ready and yummy and tales almost no time!!!!!
Sometimes I wrap the fish in tin foil, close it tight and it cooks quicker and moist, but we like the golden browning it gets when not in the parcel....

there is a delish warm salad with butternut squash too, but I can;t find it in the web site, so I ll look iun the magizine and bring it here....is with roast apples too, amazing !!!
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Oh this sounds delicious (doubly so as I just love salmon) - thanks for posting the recipe. I don't think I have ever had sweet potatoes, maybe it is time to give them a go.

I love roast vegetables but you have all mentioned lots I would never have thought of doing, and certainly mixes of things I would never have considered either.

I do like roast potatoes, parsnips, onions, peppers, mushrooms and butternut squash. I normally just keep them plain (except the parsnips with honey and mustard).
 
I have to ask,sorry but what exactly does putting the oven on broiler mean?. We don't have ovens with broiler, or separate broilers?
Is it perhaps the same as fan assisted ?
 
Nemla said:
I have to ask,sorry but what exactly does putting the oven on broiler mean?. We don't have ovens with broiler, or separate broilers?
Is it perhaps the same as fan assisted ?
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I think I used to know, because I remember looking it up in the dictionary when I was reading Anthony Bourdain 's book..... I just googled it:

Broiling is a great method for getting grill-like results in the kitchen. Both grilling and broiling are fast and easy, and both use direct, high heat to brown and cook food. Broiling is like grilling, then, only turned on its head. In this video you'll learn how to broil in four easy steps. You'll get great tips for preparing your meat in advance, for trimming fat to avoid flare-ups, and for preventing your meat from curling up under the broiler. You'll discover how to keep lean chicken and fish moist under the intense heat of the broiler. You'll also learn how to prep the broiling pan and get advice for making cleanup time fast and easy. You'll also see a great trick for broiling meat without a broiler pan. We'll show you how close to the heat source your food should be and where to set your cooking rack. You'll learn which foods cook best at close range and which need a few extra inches distance from the heat source. You'll find out why it's best to use tongs when turning broiled meat and chicken and a wide spatula for turning broiled fish. You'll learn at what temperature broiled steaks, chicken, and fish (like salmon and tilapia) are done and why you should allow meats to rest after removing them from the broiler.
 
Tiff said:
I've never been a fan of asparagus, so I'm definitely going to give that a try roasted.
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me either, but I splash some olive oil on them, garlic and then lay them on the BBQ quickly roll and take off, and I have to fight the whole family for seconds...this is our favorite vegi always!! delightful!
I make a marinade meat...soysauce splenda, garlic, sriracha, oil and lots of pepper, and then put on metal skewers with tomatoes, garlic, onions (these little white onions that you pop in boiling water and then pop out of skin) peppers green red, yellow, mushrooms, and BBQ...oh my my mouth is watering now..only marinade meat, but shish ka bob the heck out of as manyvegis as possible!
 
Nemla said:
I have to ask,sorry but what exactly does putting the oven on broiler mean?. We don't have ovens with broiler, or separate broilers?
Is it perhaps the same as fan assisted ?
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American ovens have a "broil" setting, which I believe is the same as "top heat only" on a European oven. Fan-assisted is usually called "convection" and I don't think it's as common in the US. At least it wasn't common when I lived there.
 
Tiff said:
I kept it simple (didn't do the garlic or the cheese) and had to stop myself from eating the whole head of broccoli myself.
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I do a similar recipe, but I do use the garlic and fresh Parmesan cheese, no bread crumbs though. The garlic is a wonderful addition! It's my son's favorite way to eat broccoli!

Tiff said:
I've never been a fan of asparagus, so I'm definitely going to give that a try roasted.
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I don't like asparagus unless it's roasted! It loses what I consider a woody flavor, and becomes delicious.

MrsPeel said:
cut the sweet potatoes in medium size cubes trying to make them as even as possible, put them in a bowl, for 6 medium potatoes I used2 tablespoons of extra virgin olive oil (but you can use any cooking oil, taste better with olive oil, even if not virgin or extra virgin) 1 tablespoon of soya sauce (I use reduced salt one) and 1 & half table spoons of Worcestershire Sauce (in South America they call it English Sauce, most famous (and better quality) make is Lea & Perrins)
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I was just about to google a roasted sweet potato recipe, but stopped by the Pad first. I'm so glad I did! I'm going to try yours!

lorryfach said:
American ovens have a "broil" setting, which I believe is the same as "top heat only" on a European oven. Fan-assisted is usually called "convection" and I don't think it's as common in the US. At least it wasn't common when I lived there.
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Convection ovens are more common now in the US. You are correct though. The fan is convection, the broil is (usually) a top heat in the oven. It runs super hot. And when I was googling, I ran across this tidbit, and am now wondering if it's true?
To confuse matters, our British and Australian friends refer to what we call broiling as grilling; hence the term "grilled cheese," which in the U.K., is generally made open-faced and heated under a broiler, not fried in a pan in the American fashion.

As a side note, I wish induction stove tops would become big in the US! I had one at my house, and had to buy European brand pans to use on it! I loved that thing.
 
bestcee said:
I was just about to google a roasted sweet potato recipe, but stopped by the Pad first. I'm so glad I did! I'm going to try yours!

Convection ovens are more common now in the US. You are correct though. The fan is convection, the broil is (usually) a top heat in the oven. It runs super hot. And when I was googling, I ran across this tidbit, and am now wondering if it's true?
To confuse matters, our British and Australian friends refer to what we call broiling as grilling; hence the term "grilled cheese," which in the U.K., is generally made open-faced and heated under a broiler, not fried in a pan in the American fashion.

As a side note, I wish induction stove tops would become big in the US! I had one at my house, and had to buy European brand pans to use on it! I loved that thing.
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we love the sweet potatoes that way, let me know how it went!!! :)

as for the broiling thing.... I realized the broiling with "our" grilling here after I looked at the video where I giot the text I posted for Vivi @Nemla .... I looked at the process and then thought, wait....she is using "my" grill LOL
I have a cooker with , of course, the top stove, then it comes a smaller compartment with top heat, with it's own door, and then the oven underneath... I use it a lot for chops, and cutlets, and cheese on toast (to which I add a few drops of Lea & Perrins/ Worcestershire Sauce... this opens a huge new range of Pinterest recipes I can make!!!!!!
and to think I spent the past 2 years not pinning recipes because I didn't know I had a broiler!!!!!! LOL
 
@MrsPeel The sweet potatoes went wonderfully! All the kids but 1 ate them, and the adults had seconds!

I'm glad you figured out the broiler/grill. I love the idea of a stove with a separate broiler like you explained yours!
 
In the US, I'd never lived anywhere with a convection oven, but I've never seen an oven without a fan over here. And I couldn't use any of my wedding presents on my induction stove. :giggle #immigrantproblems
 
lorryfach said:
In the US, I'd never lived anywhere with a convection oven, but I've never seen an oven without a fan over here. And I couldn't use any of my wedding presents on my induction stove. :giggle #immigrantproblems
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My mom has a convection oven.
And you should have seen me trying to figure out at the stove didn't work except with 1 pan! Luckily the realtor had more knowledge than me!
 
We love roasted vegies. Its the only way I will eat cauliflower in fact. Brussel Sprouts roast well also - and of course potatoes, sweet potatoes, turnips, etc. Asparagus I usually do in a frying pan - slice up some garlic and brown in olive oil. throw in the asparagus and its done just as it browns a bit. Delish.
 
Another fan of roasted veggies here - my boys eat them like candy! Especially cauliflower & peppers. @bestcee you can have my induction cook top - I long for gas or at least better pans like @lorryfach
 
oooooh - so many yummy recipes here! we are big fans of roasted veggies at my house - my kids could eat roasted broccoli every day - i have to make two bags at least.
 
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