Roasting Vegetables

I roast vegetables regularly during the winter regularly. Root vegetables like carrots, beets, sweet potatoes are wonderful roasted. Butternut squashes and asparagus are also delicious baked in the oven.

Roasted vegetables make a nice accompaniment to baked fish. For vegetarians they go well added to mashed potatoes, the potatoes can be prepared with olive oil and nut milks. I also like roasted vegetables added to pasta with a sprinkling of parmesan. They actually make a pasta from soybeans that have 50% of the daily protein and 50% of the daily requirement for fiber, plus it's pretty tasty.

Note: The herb and spice blends I use vary day to day. But the ones I most commonly use are salt, pepper, garlic powder, onion powder, paprika, marjoram, oregano, basil, turmeric, Penzey's Mural of Flavor, and Penzey's Sunny Paris. Mix and match for your preference, but definitely don't use them all at once.

Beets
Who knew, how delicious beets could be? They are lovely when roasted, especially with a little coconut oil brushed on the baking sheet or jelly roll pan to lend it some sweetness.

I leave the skin on all my vegetables that get roasted. Just be sure to give beets a good scrub with a brush or green scrubby scour pad. Since beets are a hard vegetable, I boil the whole unpeeled beets for ten minutes. Chop the beets into good sized chunks once they're cool enough to handle, but the smaller you chop them the less time you will have to cook them. Put them in a pan that has a little coconut oil or olive oil brushed directly onto the pan. Drizzle olive oil lightly over the top, and then sprinkle on your favorite herbs or spices. I would choose salt, pepper, and a sprinkling of Mural of Flavor. Since I cook beets on the same pan as sweet potatoes, the parboiling helps keep the cooking time the same at 35-40 minutes at 400 degrees Fahrenheit.

Sweet Potatoes
These lovely root vegetables are amazing roasted, so sweet and delicious. A little coconut oil brushed on the baking sheet or jelly roll pan makes them even sweeter.

The skin gets left on for added fiber and nutrients, just be sure to give them a good scrub. Chop into good sized chunks. Put them in a pan that was brushed with coconut or olive oil, then drizzle olive oil over the top. Herbs and spices aren't necessary because they're pretty flavorful already, but you can sprinkle your favorites for added variation. Marjoram, or Penzey's Sunny Paris, or even basil might be good. Bake at 400 degrees Fahrenheit for 35 minutes.

Asparagus
We eat ton of asparagus since they have such a short window when they're actually in season. For two months we eat asparagus a couple times a week. It's such a happy time.

Snap the tough fibrous bottom ends off the washed asparagus stalks. A one pound package of stalks usually fit well in a 8x8 square Pyrex glass pan. Drizzle lightly with olive oil. Squeeze the juice of half a lemon on them. Sprinkle with your favorite spices and herbs. My choice would be salt, pepper, garlic powder, and Mural of Flavor. Bake for 15-20 minutes at 400 degrees Fahrenheit. (Quartered mushrooms also roast incredibly well with asparagus.)

Butternut Squash
A large butternut squash makes a lot of squash cubes. You might only want to bake half the squash this way, the other half will keep well in the fridge covered in plastic wrap. Use the other half for another dish, like Curried Butternut Squash with Lentils. (Recipe will be posted soon.)

Peel, deseed (a spoon makes a good seed and innards scooper), and chop up your squash into cubes. Rub a little olive oil or coconut oil into a pan. Then put them in a single even layer in a baking sheet and drizzle lightly with olive oil. Sprinkle on your favorite seasonings. Butternut squash is very sweet and flavorful, so you may choose to not season at all. Although, salt and pepper would do nicely. Bake at 400 degrees for 25-30 minutes.

Carrots
This root vegetable really lends itself to roasting, which brings out its savory and yet sweet flavors.

Cut the carrot into 3-4 inch long strips. It's easier to cut a small section off the carrot to create a flat side, so the carrot doesn't roll around while you're cutting it. Drizzle a little olive oil over the top and sprinkle with some herbs and spices. I might use garlic powder, salt, and pepper. Bake at 400 degrees Fahrenheit for 25-30 minutes.