Roasted vegetables

I love to roast vegetables in the oven rather than steam them. I think that the dry heat can really bring out some great color, texture and flavor.

Here are a few ideas for you. Cut onions into thick slices and place on a rimmed baking sheet.  Drizzle with olive oil; sprinkle with salt and pepper.  Put in a hot (400-425 degree) oven for 20-30 minutes. 

Allow your onions to develop some nice color.

Roasted onions can be eaten as is!

 When your onions are done roasting they will be soft and taste sweet.  You can use these in other dishes, or just enjoy them as they are!

You can roast just about any vegetables you want.

In the photo above you can see sliced mushrooms, sliced zucchini, and cut up carrots.  Follow the same procedure--drizzle with olive oil, sprinkle with salt and pepper and put on a baking sheet in a hot oven.

After roasting they should have color.

 You can cut up potatoes in any sort of shape you want:  sliced, diced, cubed.  Use a variety of potatoes: small red, yukon gold, fingerlings, sweet potatoes or even yams. 

You will want to flip these to get color on both sides.

Try this with cauliflower and broccoli also.  They roast up beautifully and really make for a colorful side dish. 

This can be the main course it's so beautiful!

Your vegetable side dishes don't need to be complicated to be delicious. 

Serve up a variety of roasted vegetables.

 These vegetables are all using the same preparation:  Cut, drizzle and roast.  Try your hand at this!

Seasonal Sides--something different for the holidays.

I won't be doing the traditional turkey dinner this year. No mashed potatoes, dressing, and gravy. No candied anything. No green bean casserole.  Having a number of family members being vegetarian has had me trying different dishes, especially sides. I have been at this for about 10 years now, and I think that these dishes have to be considered for what they offer.  First of all, they are much more attractive and colorful.

Pictured above:  raw brussel sprouts, pomegranate seeds, chopped almonds, and shaved Parmesan cheese. 

I think that the colors of food in a traditional Thanksgiving is very monochromatic, and BORING.  Additionally, it seems to be mostly mushy and soft: mashed potatoes, stuffing, candied something, overcooked vegetables. No thank you, give me some seasonal freshness and textures,

Try stuffing your squash with a combination of the squash meat, nuts and a whole grain pilaf. Serve it right in the shell for individual servings.   Here's a great way to have food that is chewy, colorful, and offers a variety of textures and flavors. 

Want to keep it simple but add a big wow of color?  Roast cut up vegetables of different textures and colors. All you need is salt, pepper, olive oil and a hot oven.  Let the vegetables brown a bit. If you haven't tried this before, drop what you are doing today and get everything you need.  Cut up the vegetables so they are all about the same size and roast in a 425 degree oven for 20 minutes. If they aren't beautiful yet, get an oven thermometer and calibrate your oven!

We will be having some sort of whole grain side dish too. Whole grains are healthy, chewy, textural, and will satisfy hunger longer.  Here's an example that ties in nicely to the colorless meal:

A little cucumber, some dried cranberries, Feta cheese, and Farro. This adds a lot of color ( red, green, white and light brown); a variety of textures and flavors (chewy Farro, sweet dried fruit, salty Feta, fresh cucumber).  You can add in anything you think will be colorful and interesting: sautéed mushrooms, roasted cubes of butternut squash, another grain (wild rice anyone?), diced shallots or pickled red onion, maybe even some diced beets.  You have my permission! 

The dressing can also make an impact on your taste buds. For a fall menu, try citrus fruits,  pomegranate juice, or cider vinegar with some olive oil, salt and pepper. Just use the ratio of 1 part acid (juice or vinegar) to 3 parts oil (olive, vegetable, walnut, etc.). Play around with this and tailor it to your tastes.  A homemade dressing is very easy and flavorful. Just put your ingredients in a jar with a tight fitting lid and shake!  Taste before adding to your salad and adjust as needed. 

Above:  shredded brussel sprouts, bacon, pomegranate seeds, Parmesan cheese. 

If you are not sure how you might like these dishes, you should try a cooking class. Cook it, taste it, and learn how to tweak it for your individual tastes.  

As I always say, "A recipe is just a suggestion, or a starting point.  You can make it once following the instructions, and then make it your own."

I am wishing you all colorful holiday meals!