Oven Roasted Veggies
I've been happily roasting cauliflower according to the instructions posted several months ago. Now I'm wondering if broccoli can be roasted in the oven? Seems like it would get fibrous, no? How about green beans?
My goal is to make veggies taste good with little or no added fat. Just about everything can be steamed, but I need butter or mayo or a cheese sauce to make it palatable. Any other methods besides roasting I should know about? I won't ask for "recipes" per se because I'm on a weird diet and when I eat veggies I can't have anything on them except a spritz of Pam.
BooBooBear
Apr 27, 2002 06:47PM
If you can spritz Pam, spritz it in a wok, stir fry the veggies and just as they are warm, add a bit of your favorite vinegar and some finely chopped garlic!Plate this puppy up!
Yum!
Peace, jill
Permalink | Reply
I shall try this - thanks, Jill. I mis-typed in my original post. I can't have anything *caloric* with my veggies. I can have vinegar, soy sauce, etc. Thanks.
Permalink | Reply
Broccoli roasts beautifully. A little olive oil and salt. Cut into florets with a little stem on each one. 500 degreees for 12 minutes. yummm!
Permalink | Reply
Carrots are great roasted......so are green beans. Most any vegetable except for the leafy ones would be good, I think.
Permalink | Reply
It's actually the only way I cook asparagus. Spritz with Pam (I use an olive-oil mister), add salt and pepper, roast for maybe ten minutes in a hot oven, and when it comes out, juice half a lemon over it so it sizzles.
I add a grating of parmeseam or something similar, but it's fine without it.
Permalink | Reply
I oven roast almost any veggies. Roots are especially good. Try a combination of rutabegas, turnips, parsnips, carrots, onions, pumpkin, any winter squash, potatoes. Beets are great, too, but you have to do them separately or they'll "bleed" on the other vegetables. In the last 15 min I drizzle all with chopped garlic, brown sugar, balsamic vinegar, chopped thyme, rosemary. Roasted vegetables shrink a lot so start out with a lot more than you think you'll need.
Permalink | Reply
Brown sugar? Sounds good. Do you just put a hint on, or enough so that you can really taste it?
Permalink | Reply
I make it up as I go but try:
2 tsp. chopped garlic
1 Tbs. brown sugar
2 Tbs. balsamic vinegar
chopped thyme and rosemary
salt and pepper
Could also add chicken broth and red wine.
Permalink | Reply
My sister introduced me to to roasted brussel sprouts. All it takes is a little oil, salt and pepper and a lot of heat. Cook in hot oven until somewhat blackened. Serve hot with an entree or cold with cocktails. Guests always love this and its very easy to make.
When I worked as a chef at the Warwick Hotel in Philadelphia we served a mix of roasted veggies as one of our regular recipes. Same idea as above but use a mix of red pepper, carrots, red onions, zucchini, yellow squash and fennel. Again, the secret is a lot of heat and simplicity. As easy as this sounds, your guests will be impressed because of the variety of vegetables and the pure taste of them. Of course, you can add fresh herbs if you like.
Permalink | Reply
I've actually tried roast b sprouts, and the only good thing were the leaves that fell off and got crunchy. What did I do wrong? I think I baked at around 425 until crispy tender. Do they need to be cooked longer?
Permalink | Reply
You can make the most amazing Roasted Root Vegetable Soup. It's more like a bisque, very rich tasting but simple and low fat. It can be made in a fat free version as well. Just don't use any of the oil, butter or stock. This is an adaptation of a recipe I read in F&W magazine a few years ago and played with a bit.
The Rogue's Roasted Root Vegetable Soup
1 lb Fresh Beets
1 lb Fresh Parsnips
1 lb Fresh Turnips
1-2 48 oz cans of low fat/sodium chicken stock. (You can use water here to make it no fat but I recommend the stock.)
1/2 stick of butter. (You do not need the butter but I recommend it.)
Splash of olive or canola oil.
Fresh ground pepper and salt.
Peel and slice the veggies about 1/2 inch thick. Place on foil covered baking sheet in a single layer with a tiny bit of olive or canola oil. Roast at high temp 400-500 degress for about 15-25 minutes or until a hint of brown appears. Remove from oven and plave in stock pot. Cover with water or chicken stock and simmer for about 30 minutes. Puree with a hand blender or carefully strain veggies, saving stock, and puree in the blender in small batches until smooth. Return pureed veggies and stock to stock pot and add more water or chicken stock to bring it to a medium consistency and return to simmer. Add salt and pepper as necessary and finish with the butter, slowly dropped in by the chunk, to taste. The soup will be a gorgeous deep red color and has a deliciously complex earthy rich roasted flavor.
Permalink | Reply