RECIPE: Medley of Roasted Vegetables
Roasting vegetables in a very hot oven gives them a caramelized crunchy exterior that adds a depth of flavor while keeping the inside moist and tender. These are delicious with a sprinkle of sea salt and fresh ground pepper, or with a dipping sauce of your choice. IT is a simple and easy addition to a family meal or to expand the quantity for a beautiful party platter.
3 pounds assorted vegetables (carrots, parsnips, beets, Okinawan sweet or new potatoes, celery root, turnips, cauliflower, romanesco, brussels sprouts, Hamakua Mushrooms, Kabocha squash, onions, shallots) cut in even sized pieces.
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
- Place rack in the center of the oven. Preheat oven to 425 degrees fahrenheit.
- In a large roasting pan or baking dish, gently toss vegetables with the oil, salt, and pepper.
- Roast uncovered, stirring once or twice, until the vegetables are fork tender and browned, about 45 minutes.
- Serve immediately or cover and keep warm for up to 1 hour before serving.
- Garnish (optional) with additional non-roasted vegetables like cherry tomatoes, green beans, or cucumbers.
Note: The more tender vegetables such as cauliflower and mushrooms will cook quickly – so keep an eye on them and remove them from the pan once they are roasted. If using new potatoes or brussels sprouts, cut in half and lay cut side down in the baking dish for best browning.
This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.