How to Oven Roast Vegetables
The key to successfully oven-roasted vegetables is to use a baking sheet with low sides. This will allow the hot air to properly reach the vegetables and caramelize their sugars. High-sided pans tend to create a steam environment, which prevents proper caramelization. As well, be sure not to cut the vegetables too small or they will burn. The oven temperature should be at least 400째F (200째C) for the vegetables to properly caramelize and to bring out the interesting flavour characters within the vegetables. Try any or a combination of the vegetables suggested below. Beets are also incredibly delicious oven roasted. Serves 4 1 large carrot, peeled and cut into large sticks 1 large parsnip, peeled and cut into large sticks 1 fennel (anise) bulb, trimmed and cut into wedges (do not remove the core as this will hold the wedges together) 2 potatoes, unpeeled and cut into large chunks 1 onion, cut into wedges (trim but do not remove the root end as this will hold the wedges together) 1 red pepper, cut into a chunks 1 head garlic, cut in half and left unpeeled olive oil, for drizzling 2 sprigs of fresh rosemary 3 sprigs of fresh thyme salt and pepper, to taste
Preheat oven to 400째F (200째C). Line a rimmed cookie sheet with parchment paper, or grease with oil. Place the carrots, parsnips, fennel, potatoes, onion, red pepper, and garlic on the prepared pan. Drizzle with olive oil and add the rosemary, thyme, salt, and pepper. Toss well. Place, uncovered, into the oven and roast for about 30 to 40 minutes, or until the vegetables are tender. Stir once after the vegetables have been roasting about 20 minutes. Serve immediately.
CJ Katz www.cjkatz.com