We are using SGF and are happy with how it is going.

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.