really, really dumb question regarding roasting veggies

[Anonymous]

Please go easy on me, because I really am bad at cooking. But I think I can roast vegetables, I just need some ideas on what to roast. So far, I've got new potatoes, onions, and baby carrots. I'm sure there are other ones out there, but I also need something that requires no or very minimal prep (even cutting onions is almost too much, but I love them so much I make an exception).

[Anonymous]

i feel the same sometimes...roast anything winter, I think...
butternut squash chunks with olive oil and garlic
pumpkin chunks
potato
parsnips and turnips (yum!)
carrots
i love "greek potatotes', which is essentially potato wedges with olive oil and lemon...

[Anonymous]

Eggplant, mushrooms, squash.

[Anonymous]

I make this dish all the time and use:

red onion
red pepper
butternut squash (already bought cut up)
baby zucchini split in half
red potato cut in half
baby carrots
garlic cloves

I add olive oil, rosemary, salt, pepper and some balsamic vinegar and roast for at least an hour - I shake the pan every 20 min.

[Anonymous]

sweet potatoes, parsnips and turnips

[Anonymous]

OP here, thanks for the suggestions! And here's another really dumb question: what do parsnips and turnips taste like?

[Anonymous]

Green beans. Asparagus.

[Anonymous]

Fennel bulbs. Brussel sprouts. I only like these two when they're roasted. Trust me, they're good.

[bakersman]

Anonymous wrote:Please go easy on me, because I really am bad at cooking. But I think I can roast vegetables, I just need some ideas on what to roast. So far, I've got new potatoes, onions, and baby carrots. I'm sure there are other ones out there, but I also need something that requires no or very minimal prep (even cutting onions is almost too much, but I love them so much I make an exception).

You have three things that will roast at different rates. If you want to roast the potatoes and carrots together, I'd suggest boiling the potatoes for a few minutes (maybe 5-7) before you put them into roast. The onion is not going to roast that well (what I mean is that it will not caramelize) but you will be better results by cutting the onion into 1/4s, no smaller.

Here is my suggestion for roasted carrots -

1. Pre-preheat the oven to 425.

2. Cut your carrots so that they are somewhat uniform in size (this way they will all cook at the same rate).

3. Assuming 1.5 pounds of carrots -- In large bowl, combine 2 tablespoons of unsalted melted butter with salt and pepper to taste (I use about 3/4 teaspoon kosher salt and 1/2 teaspoon of black pepper). Add the carrots to the bowl and toss to coat.

4. Transfer the carrots to a baking pan (I use a jelly roll pan - which is like a cookie sheet with sides) and cover tightly with aluminum foil.

5. Cook at 425 for about 15 minutes. At this point you are steaming the carrots in it's own moisture.

6. After 15 minutes, remove the foil and continue to cook stirring 2 or 3 times until the carrots are browned and tender. This will take about 35 minutes. Only stir 2 or 3 times, because you don't want to keep opening the door and releasing the heat.

7. Transfer to plate, add more salt and pepper as needed (I like to toss the carrots with 1 teaspoon of lemon juice at this point) and serve.

If you like onions, I'd suggest you instead use shallots.

So same method as above, but use less carrots and add 6 medium shallots, peeled and cut lengthwise. Add 1 teaspoon of fresh chopped thyme to the bowl when coating the carrots and shallots. Cook the same as above.


As to your other question -- Turnips are somewhat sweet when roasted. They are a good companion to carrots or potatoes. Turnips are good seasoned with salt / thyme. Parsnips are also sweet when cooked (and taste horrible raw). They go well with carrots and potatoes. Flavors that go well with Parsnips are garlic, ginger, curry, apples, thyme, brown sugar, salt, parsley, nutmeg and sage. Booth taste very good when cooked in butter.

[Anonymous]

Parsnips are an awesome addition to pot roast, FYI.

[Anonymous]

Buy the bags of brocolli and cauliflower precut that they sell in the veggie section for steaming. Toss with olive oil and seasalt/ground pepper. Roast instead. Much better flavor, and about teh same work as steaming.

[Anonymous]

AT TJs, they have bags of cut up squash, turnips, parsnip and sweet potatoes. Just buy the bag, spread out on a baking sheet. Spray with olive oil, and season with salt and pepper.

[Anonymous]

Parsnips are similar to carrots and are really yummy. Turnips are more similar to potatoes I would say.

[Anonymous]

love roasted cauliflower!

grape tomatoes with garlic and thyme. Yummy!

we also roast brussels sprouts that have been cut in half.

I think the only trick is to make sure whatever mix of veggies you are roasting are about the same size and density so that they are done at the same time.

[Anonymous]

Anonymous wrote:sweet potatoes, parsnips and turnips

Trader Joe's had all these (maybe butternut squash instead of SP) all cut up and bagged in teh fresh prepared section - right near the turkey. What could be easier?