Roasted Vegetables
As Thanksgiving approaches and the nights are getting colder, good roasted vegetables come to the forefront of my cooking routines. To me, they are highly satisfying comfort food with the added bonus of being easy to prepare, highly flavorful and making a great side or even main dish. Roasting has a way of concentrating and intensifying the natural flavors of the vegetables and brings out their sweetness. I’m surprised how few home cooks roast any vegetables other than potatoes or an occasional squash. I roast all forms of root vegetables, garlic, onions, leeks, Brussels sprouts, cauliflower and even green beans. I roast them individually as a side dish or together to make a full meal.

Basic Roast Vegetables

• 1 head of garlic


• Olive oil


• Vegetables for roasting (any combination of those listed above)


• Fresh herbs (thyme, oregano and/or rosemary) in sprigs


• Pimentón ,
  


• Salt & Pepper

Preheat the oven to 350 degrees. Peel and quarter potatoes (or cut into 1 inch chunks if the potatoes are really large). Peel carrots, parsnips, turnips and their ilk. Cut into chunks. I like to split large carrots into quarters lengthwise then cut the four pieces in half to create sticks. Peel and quarter onions. Cauliflower and broccoli can be broken into large florets. Clean and remove the stems of green beans. String them if they are large or could be tough.

Pour a few tablespoons of olive oil into a large roasting pan. Throw in the veggies, sprinkle with salt and black pepper to taste. Lightly sprinkle with pimenton to add a little color and smokiness. Break the head of garlic into cloves (you don’t have to peel them) and scatter the cloves among the veggies. Toss well to get everything coating with a little oil. Spread the herb sprigs over the top. Roast for 45 minutes to an hour, tossing the vegetables on occasion to promote even browning. Test each type of vegetable regularly for doneness with a fork. Depending on the type of vegetables used, their age and the size of the chunks, you may need a little more or less time. It’s okay for green beans, leeks and other vegetables to get quite browned. We’re aiming for a crispy crust on the outside and soft on the insides.

Serve on their own as a main dish (I like a big steaming pile with a little mustard as a condiment) or as a side dish with roast chicken, beef or pork. Leftovers reheat well in the oven and they can be made into a killer soup.