Cut 'em in half if they're biggish, leave 'em whole if small, toss 'em in olive oil, salt, pepper, and garlic, roast 'em on a sheet pan at 400/425 for about 20 minutes, stirring once or twice during that time.
Cut 'em in half if they're biggish, leave 'em whole if small, toss 'em in olive oil, salt, pepper, and garlic, roast 'em on a sheet pan at 400/425 for about 20 minutes, stirring once or twice during that time.
The physiological consequences of which are banned under international law. If ever there was a way to weaponise a vegetable (aside from the obvious leak baton) this is it.
Cut 'em in half if they're biggish, leave 'em whole if small, toss 'em in olive oil, salt, pepper, and garlic, roast 'em on a sheet pan at 400/425 for about 20 minutes, stirring once or twice during that time.
+1 on the sprouts, +2 on the Bear preparation.
Add a bit of small cut bacon and use butter instead of olive oil.
So what other veggies should I roast? I've only done sweet potatoes and red onion combo. Little red potatoes. And now I have to try asparagus and brussel sprouts.
So what other veggies should I roast? I've only done sweet potatoes and red onion combo. Little red potatoes. And now I have to try asparagus and brussel sprouts.
What else should I roast?
Almost any of the root veggies should be good -- beets and carrots will be almost as sweet as the sweet potatoes. Any winter squash (butternut, acorn pumpkin) will be good too.
Roasting a whole head of garlic is common too -- cut off the top of the cloves all at once and drizzle on a bit of olive oil, roast for an hour, then squeeze the now-buttery cloves onto toast.
I love them now! I slice them up a bit, sautee' them in olive oil, butter, and lemon pepper seasonings.
I'm going to try Bear's recipe. Sound good!
Also, I think the reason that I like them now is that... as we grow older, our taste buds die and/or grow less sensitive. So... I think I just can't taste them.
Regarding Wendy's question, GeneralE has it right: all the root vegetables roast beautifully. Even the ones you think you don't like, such as turnips, celeriac, and parsnips. Try it! Asparagus roasts (or grills) wonderfully also.
As for Lydia, it's also a matter of PREPARATION: all the cabbagey products can be disgusting smelling and slimy tasting when they are boiled to mush, but roast them or pan-roast them (which is what you are doing) and they undergo a transformation that routs out those sulfides and they get a whole new flavor profile.
Also, I think the reason that I like them now is that... as we grow older, our taste buds die and/or grow less sensitive. So... I think I just can't taste them.
For many of us I think early exposure involved overcooked sprouts, which can result in the creation of compounds containing sulfur -- these tend to be unpleasant to taste/smell (e.g. "rotten egg smell"). This is true of most of the cruciferous vegetables (cabbage, broccoli, etc.). There are also some people who have a genetic variation which makes them perceive an unpleasant bitterness in these plants.
Regarding Wendy's question, GeneralE has it right: all the root vegetables roast beautifully. Even the ones you think you don't like, such as turnips, celeriac, and parsnips. Try it! Asparagus roasts (or grills) wonderfully also.
As for Lydia, it's also a matter of PREPARATION: all the cabbagey products can be disgusting smelling and slimy tasting when they are boiled to mush, but roast them or pan-roast them (which is what you are doing) and they undergo a transformation that routs out those sulfides and they get a whole new flavor profile.
With me, my tastes have evolved, but a lot of things I didn't like -- I still don't like. Cabbage, however, was a huge difference. I can even eat the slimy overcooked cabbage. I think it's one of those that I didn't "have" to try over and over again. So I probably just tried it once or twice and never adjusted to the taste.
Green beans from a can, however, are the more repulsive, disgusting things known to mankind, and the still make me gag thinking of them. Thank goodness fresh ones taste absolutely nothing like the canned!
The white/light-fleshed and soft-rind "summer" squashes are all pretty bland.
The orange-fleshed hard-rind "winter" squashes are all sweet and flavorful -- like pumpkin pie. A lot of people think the Butternut variety is very tasty, and it has a large flesh-to-seed pocket ratio. The small Acorn squash are nice if you want to use them as a bowl (after cooking) to serve soup or rice or something. You will need a sturdy knife or cleaver to cut them up. Hubbard and Banana squashes are very large, and are often sold in 1-2 pound chunks. I suspect most people add butter, (brown) sugar and salt, either during or after cooking. However, you can probably spice them up with other flavors as well, if you think they need dressing up.
If you get into eating these, wash, dry and (when you have enough) roast the seeds -- a tasty and nutritious snack or ingredient, and rather pricey in the store..
AFAIK, pumpkin and all the other squashes are actually a single species, but with a wide variety of traits, in a way similar to domesticated dogs.
Originally posted by Mike:
dont roast, get a spiral cutter and make them into noodles and put all kinds of crazy flavorful sauces on them.
If you want to do that just get a "Spaghetti squash" and, after cooking (can be steamed or microwaved), the flesh can be teased out with a fork in thin strands almost exactly the size of the pasta ... it's blander than the winter squashes, but a lot of fun.
If you want to do that just get a "Spaghetti squash" and, after cooking (can be steamed or microwaved), the flesh can be teased out with a fork in thin strands almost exactly the size of the pasta ... it's blander than the winter squashes, but a lot of fun.
i have but this thing will let you use other vegetables too. carrots, cucumbers, etc. i think the "noodles" come out better too.
