Tag Archives: roasted vegetables
roasted sweet potatoes with blue cheese
Just the other night friends came to dinner and I roasted carrots and turnips; often I roast new potatoes with shallots and wedges of fennel. Or under a big roasted chicken: fennel, onions, kalamata. You will see me lube up squash with olive oil, cut beets into uniform chunks and find thyme and fancy salts to sprinkle all over tomatoes, cauliflower or long, thick wedges… [more]
radicchio made easy.
I confess, radicchio evaded me for many years. I looked at it forlornly… knowing I needed to invite it back to my kitchen, if just for a dabble of this and that. It is a glorious looking vegetable, bursting with purples leaves and white veins, with a flavor pushing bitter and spicy… but milder once it is grilled or roasted. I meant to give it a chance, and knew… [more]
what's for dinner? carrot chips.
Carrot chips? And how. I could have a pile of these, call it a meal, and be the better for it.
They aren’t bad for you, like many chips. They are not deep fried; no preservatives or other unmentionables are added. All that will rest on your palate is thinly-sliced, roasted carrots. All you need is a glugg of olive oil, a hearty pinch of coarse salt and carrots.… [more]
and a side of onions, please.
I love roasting vegetables. And all it really takes is olive oil and coarse salt, an oven hovering around 400 degrees and about 25-40 minutes, depending on the veggie.
It makes them all taste sweet, caramelized, and above all approachable. And then, once I have done the rounds with olive oil and salt, I like to play a little. So I add rosemary and cayenne and brown sugar to… [more]
Brussel Sprouts for "non-brussel sprout eaters"
We adore roasted veggies at our house. It seems the possibilities are endless when it comes to roasting veggies. Roasting is especially important for those eyebrow raising, face wincing vegetables (translation: not sure about these, mom.); roasting seems to assuage any concerns about flavor, texture and ultimately consumption. The proof is in the roasting: none of us liked brussel sprouts. BUT when roasted with olive oil and coarse salt… [more]
find out what to do with 2 fennel bulbs.
I am in heaven. I love fennel. In fact, I wish I had the wherewithal to eat fennel bulbs like apples; perhaps a 2008 New Year resolution?
Instead of eating them raw in my paws, I am finding creative ways to insert them into lunches… dinners… even breakfast.
This post is about ‘what to do when you have 2 fennel bulbs’ because there have been times when I had 2…… [more]
Roasted Vegetables: Spicy Sweet Potatoes
Foodies have their obsessions: foods they are prisoner to, enchanted with and cannot stray from… though I doubt any of us try. Clotilda from Chocolate & Zucchini loves, well, chocolate and zucchini. Deb over at Smitten Kitchen has a ‘thing’ for artichokes. And if you are thoroughly enthralled with a particular food or food genre: your blog is named for and… [more]
Slow Roasted Romas
Slow roasted romas are so easy to make, so far in advance, and so beautiful going in and out of the oven. I like to make these oven-roasted Roma tomatoes to serve with rich dishes including pasta, soup or quiche. They happily sit next to eggs, on morning toast or in the middle of a noon-time sandwich. Last time I made these, I served them with homemade, oven-baked, paprika-topped… [more]
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