Roasted Veggie Goodness
June 4, 2009 · Posted in camerin, cooking and food, recipes, sides and dips by camerin
Have you ever roasted veggies?
My previous blog post mentioned oven-roasted potatoes and broccoli so I thought I would share my method for making both.
Roasting is currently my favorite method of cooking both potatoes and broccoli. The steps are quite simple.
The potato recipe I invented to go along with my adaptations of two broccoli recipes.
Roasted Potatoes & Broccoli
Any type of potato (I have been buying red and yellow new potatoes at the farmer’s market)
Large head of broccoli chopped into small florets
Small onion
Whole garlic cloves
Olive oil
Salt
Pepper
Dried herbs such as tarragon or oregano (if desired)
Whole lemons
Parmesan cheese
Chop the potatoes into uniform cubes of about ½ inch. Make sure they are dry, not freshly washed. Place them in a thin layer onto a foil lined baking sheet along with some chopped onion and garlic. Drizzle generously with olive oil. Sprinkle with salt, pepper, and any herbs you enjoy. Bake in a 425° oven for 25-30 minutes or until golden. Remove from oven and drizzle with freshly squeezed lemon juice (about 2 small lemons) and then toss with Parmesan cheese. Serve hot.
The broccoli recipe is nearly the same except omit the onion and herbs. Also, be sure the broccoli is dry when you place it on the tray. Do include the garlic cloves. Bake in a 425° oven for 15-20 minutes or until the florets start to crisp.
I usually put the potatoes on one tray and the broccoli on another. Then put the potatoes in the oven first and add the tray of broccoli after about 15 minutes so they are both done at the same time.
The oven-roasted method is delicious and completely up to the chef’s whim. Every time I make both veggies they turn out differently. Sometimes I use herbs with the potatoes while other times I omit. I used some Mexican garlic along with regular garlic last time. Occasionally, the broccoli will be very crisp while other times it will be a little softer.
We have been known to have this recipe as a meal in itself with a nice chilled glass of dry Riesling and some slivers of a soft, mild cheese on the side.
