Posted on 11/11/2023 5:55:25 AM PST by Diana in Wisconsin
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Yum, those look fantastic.
My wife’s snow peas are still producing as mid November is at hand
How to Roast Vegetables in the Oven (Recipe Included)
High heat plus fresh vegetables equals a flavorful, crispy and healthy addition to any meal. Here’s how to roast vegetables in the oven.
If you know someone who’s not a fan of veggies, it’s probably because they haven’t tried roasted vegetables. Learning how to roast vegetables is key to making healthy, delicious side dishes, sheet pan dinners and more.
Here’s how to roast vegetables in the oven to get crispy, flavorful dishes that can turn even the pickiest eaters into veggie lovers.
The Best Vegetables for Roasting
With the exception of tender lettuces, you can roast pretty much any vegetable. Try any of the ideas listed below, or experiment with whatever vegetables are currently in your refrigerator’s crisper drawer.
Root vegetables: Potatoes, onions, garlic, beets, carrots
Cruciferous vegetables: Broccoli, cauliflower, Brussels sprouts, kale
Summer or winter squash: Zucchini, butternut squash, acorn squash
Soft and/or thin vegetables: Bell peppers, tomatoes, eggplant, green beans, asparagus
How to Season Roasted Vegetables
No matter what type of vegetable you’re roasting, you need some kind of fat (i.e., olive oil, butter, vegetable oil, coconut oil, etc.) in order to promote browning. (Not sure which to choose? Here’s our guide to cooking oils.) Next, add seasoning in order to flavor your vegetables. Some ideas include:
Spices: You can’t go wrong with salt and pepper, Italian seasoning, lemon pepper, or a mix of dried spices, like in this garlic-herb pattypan squash recipe.
Dressing: Try balsamic vinegar or Italian dressing.
Citrus: A squeeze of lemon juice will brighten up your veggies, like with this lemon pepper roasted broccoli.
Sweeteners: Try maple syrup, brown sugar, honey or another sweetener, like in this agave roasted parsnip recipe.
Toss the vegetables with the oil and seasonings to evenly coat. For an easy roasted vegetable recipe, simply use olive oil, salt and pepper.
Recipes at link:
https://www.tasteofhome.com/article/how-to-roast-vegetables-in-the-oven/
Too weak to garden now. Miss my garden so much.
(And of course the same thanks to all the other Free Republic Veterans reading this thread or not!)
Simple Roasted Butternut Squash
https://www.allrecipes.com/recipe/229733/simple-roasted-butternut-squash/
Thanks, Pete! Glad to have served when I did. I miss Army Life more than I probably should. ;)
Yes Diana, thank you for your servivce. It would be nice to hear a little about your service/rank. It sounds like you travelled.
Love roasted vegetables, don’t forget yams.
Thank you for your service, Diana!
My dad is 2 hours away. My cousin’s wife made sure he had a flag & flowers for today, which was super nice of her - she sent us a picture. We had an “Army Veteran” medallion put on his headstone rather than getting the larger marker & the flag/flowers are placed right below the medallion, very meaningful.
I think hubby would say the same although he still hates to wait in line for anything.
Mediterranean Roasted Vegetables
Tasty, easy and healthy side for summer vegetables.
Ingredients 2 onions sliced 2 bell peppers red, sliced ¼ inch thick 4-5 garlic cloves roughly chopped 2 eggplants Chinese, sliced ⅛ inch thick 1 zucchini green, sliced ⅛ inch thick 1 summer squash yellow, sliced ⅛ inch thick 4-5 tomato Roma, fresh, sliced ⅛ inch thick 4-5 tablespoons olive oil separated ½ teaspoon oregano dried 4-5 sprigs fresh thyme rubbed with olive oil s/p to taste
Instructions Preheat 400 deg oven. Spray 9x13" baking dish. Over medium heat, heat 2 tablespoons olive oil. Saute the sliced onions for about 3-5 min til slightly softened. Add the red bell peppers, saute another 3-5 minutes or until slightly softened. Add the garlic and saute briefly for about 1 minute. Place these sauteed vegetables in the baking dish. Arrange the sliced eggplant, zucchini, summer squash and tomatoes in alternating layers in the baking dish. Add the oregano, s/p. Drizzle top w/ olive oil. Roast uncovered, 40-45 min til golden brown.
Looks beautiful.
East wind 6-9 mph today and I have forest to the East so it will be even less than 6-9 mph. I won't even need the plywood wind blocker like I did the other day when we had 30 mph gusts.
Likewise Monday with NE wind. It's uphill forest to that direction so almost no wind for me. Good for setting tall objects in the ground.
Get the other four frames welded up today and spray all of them with rust treatment. Prime and paint them tomorrow. Get at least one in the ground Monday.
If I can get one in the ground tomorrow and let it set up overnight, then I could get the rest in Monday. When setting multiple, it's good to have one well set to use as a brace when setting the rest, same as setting trusses on a house. Goes pretty fast.
Been talking about doing this for so long that finally actually getting done almost feels surreal.
Of course after these frames are up, there's still plenty to do. Truss bracing and overhead pipes(EMT conduit) for hanging/attaching/trellises etc. Build end walls, doors and drop down sides. Get and install gable vents. Cover the whole thing with film. Wiring.
We love roasting certain squashes with brown sugar and butter. Now I’m salivating lol.
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