I’m obsessed with roasting vegetables. It’s easy and delicious. In the summer, I roast asparagus and Brussel sprouts. In the winter, it’s green beans and onions and mushrooms. You can roast anything that’s available, here’s how for those of you who want to know.
Pre-heat your oven to 425. This is important, make sure the temp is at 425 before you put your veggies in.
Get a large sheet pan or cookie sheet – but one with a lip. No flat baking sheets.
Slice your vegetable of choice. If the vegetable is a delicate like asparagus, slice leeks to go with it. If the flavors are a little more bland like green beans, I’d go for an onion. Put them on the pan. Coat them with a good extra virgin olive oil. Make sure they’re entirely coated, but you don’t want a pool of oil in the pan. Salt them liberally and then coat with freshly ground pepper. Don’t skimp. You need more than you think.
I really like Omnivore salt for this. Since you only have four ingredients, (vegetable, olive oil, salt and pepper) make sure they’re all really good quality.
Pop this In the oven and roast until you can smell them baking and they look wilted and glossy. You want them to char just a little bit. I can’t give you an exact time because it depends on how many vegetables and how large or small you chop them.
Note: Don’t chop the vegetables too small, you want them to have enough time to char without actually burning.
Excuse my photos – my kitchen is a dark, tiny circle of hell.
If the vegetable is sweet like squash and carrots I like to use a plain salt and add a little honey or maple syrup.
You can fancify any of these recipes with nuts and lemon juice. But we keep this simple so that we will do it often.
