Monday, November 7, 2011

Roasted Vegetables

So something about the changing seasons, etc. could be said here for the merits of roasting vegetables. Frankly, I do not care. I am enjoying the seasons, don't get me wrong, but I do not need an excuse to roast my vegetables. For some reason, people find this complicated. It's not. Don't be afraid

I am going to list a few quick recipes for easy roasted vegetables that will impress mom, the boy, the girl, or whoever you are aiming at.

Roasted Sweet Potatoes
2 Large Yams/Sweet Potatoes, washed
2-3 tbsp Extra Virgin Olive Oil
1 tsp Garlic Powder
1 tsp Salt (to Taste)
1 tsp Pepper (to Taste)
1 tsp Rosemary (not the powdered kind)

Pre heat oven to 375° Cube the yams into about 3/4 inch cubed. You do not need to peel the yams. Cut out any coarse or nasty spots. Put the cubed yams in a large plastic Ziploc type bag. Add the rest of the ingredients to the bag with the yams. Close the bag and shake it until the yams are evenly coated. Pour the coated yams onto a baking sheet. Bake for about 20 minutes. The yams should be slightly crisp on the outside and soft on the inside. I recommend shaking the baking sheet half way through cooking.

Roasted Asparagus
1 Bunch Asparagus
1-2 tbsp EVOO
1 tsp salt (to Taste)
1 tsp pepper (to taste)

Pre heat oven to 350°. Wash the asparagus and cut the ends off, about 1 inch. You want to remove all the tough parts. Put the asparagus into a large Ziploc type bag and add the rest of the ingredients. Close the bag and shake until asparagus is evenly coated. Spread the asparagus spears on a baking sheet, I like to make sure none are overlapping and usually pointed all the same direction. Bake for about 15 minutes. Check periodically and shake the baking sheet. The asparagus spears should darken and become slightly crispy.

Roasted New Potatoes - Now I would like to note that you can use the recipe for yams unaltered for regular potatoes. This is a little fancier but no less simple
1-2 lbs of new or fingerling potatoes
3 tbsp chopped white or yellow onion
3-4 tbsp EVOO
2 tsp Garlic Powder
1 tsp Crushed Rosemary
Salt and Pepper to Taste

Pre heat oven to 375°. Wash potatoes and make sure they are all roughly the same size (you may need to cut fingerlings in half if some are particularly large). You need everything to be about the same size so that it cooks at the same rate. Your onion should be chopped to approximately 1/3 inch, or your fingernail size. Put everything (Spices, Potatoes, Onions, EVOO) in a large Ziploc type bag, close, and shake until evenly coated. Pour your coated potatoes on to a baking sheet. Roast potatoes for approximately 25 minutes. Check occasionally and shake once during roasting process. The potatoes should be soft and fluffy all the way through when done.

I will add pictures when I get around to taking them.

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