I have become a convert to roasted vegetables. I always knew they were good but I mainly stuck with root vegetables. I had no idea what I was missing out on. I tried roasted carrots and broccoli last year and they were so good, I've been tempted to try more. Roasted asparagus was delicious this spring. I had a whole mess of fresh snap beans from the farmer's market and while I wanted to enjoy them without a lot of adornments, I didn't want to just steam them. So I tried roasting them. These are fantastic.
Roasted Green Beans
1/2 tablespoon olive oil
1 pound green beans
Cook at 450 for 15 minutes until they're as brown on the undersides as you'd like them to be.
I served these with salt boiled new potatoes. I'd post a picture but all my pictures came out with the potatoes looking like olives!
Roasted cauliflower is amazing. I wasn't even a fan of cauliflower until I started roasting it. Brussles Sprouts too.
Posted by: Jeff | June 23, 2009 at 12:00 PM
I'll roast almost every veg or fruit as well. Besides the usual root veg suspects, I've done cauliflower/broccoli, beans, corn, tomatoes, peaches, strawberries... the list goes on. Such deep flavor. Even when I make soups, I roast the veg first and there really is a different taste to it.
Posted by: Mangochild | June 24, 2009 at 07:20 AM
I've always wanted to try roasted cauliflower and sprouts but I can never find them at our local farmer's market. I may just have to grow them so I can find out! And yes - roasted tomatoes are AMAZING! I slow roasted some last year and froze them and was so happy to have them come winter.
Posted by: TNLocavore | June 28, 2009 at 12:11 PM