Vegetables That Can Be Roasted

Carrots and asparagus for roasting.

Fresh vegetables don't need a lot of fussy recipes to enhance their taste or presence on your dinner plate. The simplest presentations are often the best. Chef and cookbook author Alice Waters suggests roasting vegetables because it intensifies their sweetness and flavor. In addition to simple preparation, roasting takes almost no attention for fabulous results.

Winter Root Vegetables

Carrots, parsnips, turnips, and celery root are all good candidates for roasting. When preparing the vegetables, cut them into roughly the same size and shape to ensure they roast evenly. A chunky shape is better than one with thin edges that will burn easily.

Squash

Cut winter squash varieties like butternut and acorn in half before roasting. Scoop out the seeds, season with olive oil, salt and pepper, and roast cut-side up. You can serve these veggies in their shells. Or peel the squash and toss a few chunks in with the root veggies for a bright addition.

Potatoes and Onions

You can roast small, new potatoes whole. Add any variety of fingerling and creamer-size potatoes for a medley of spuds. Add a sweet potato, cut into wedges, a few cloves of un-peeled garlic, shallots or small onions, and you'll have a sweet and savory side dish.

Unexpected

In the spring, roast fat asparagus spears. Break off the thick ends and peel the spears a little to make them all a uniform size. Throw in some thyme with the seasonings, and roast until soft. Or add some Brussels sprouts to a root vegetable mixture. These little cabbages get soft on the inside and crispy on the outside. You can also roast kale. Wash and dry the kale. Pull off the tough stems and center vein. Spread on a roasting sheet, sprinkle with salt and pepper, and roast until crispy.

Techniques and Tools

Toss the prepared vegetables with olive oil, salt and pepper, and spread in a single layer on a baking tray -- one with low sides. Roast in a pre-heated oven at 400 degrees Fahrenheit. Stir once or twice for even cooking. To make the veggies roast and not steam, dry them completely and don't crowd the roasting tray. Test for doneness with the point of a sharp knife; it should slide in easily.

References

• "The Art of Simple Food"; Alice Waters; 2007
• "Barefoot Contessa Cookbook"; Roasted Brussels Sprouts; Ina Garten; 1999
• Food52: Crispy Roasted Kale