I ordered my crock pot finally, the price was raised on the Hamilton Purple Passion oval so I decided the round one for thirteen something might be better anyway. I hope it doesn't boil too soon as someone said last week.
So I have these in the oven right now. In a really nice pan I just happened to get at amazon a couple years ago, for something else; it's perfect1
The pan says 19 inch but says it's 17LX12WX3.25H took the rack out and spread light coat of olive oil.
Then I started with this recipe for a basic. For a photo-video you have to go to the link.
http://allrecipes.com/recipe/9377/roasted-vegetables/
Stirred the first time; they are roasting fast at 450, don't usually like it that high.
1 box cremini mushrooms kept well got over a week ago, washed, trimmed stems & drained etc.
I HATE FORMATTING
1 slightly shrivelled yellow summer squash cut in pieces
1 a little more shrivelled zucchini squash in pieces
1 going slightly moldy red pepper washed thoroughly and cut out all the bad places
1 nice fresher green pepper seeded and cut in pieces
1 yellow onion cut in about thirds
1 large handful brussel sprouts trimmed and cut in half
1 carror peeled and cut about 1/4" with ripple cutter
Then I saw garlic and got the idea from another recipe so I trimmed off the top and then trimmed some lower tops, broke into singles, and scattered them over the veggies
Then I mixed the coating in a 1-cup measuring cup:
1/4 cup+ good olive oil
2 generous TBSP balsamic vinegar aged 20 years
2 generous TBSP kikkomen soy sauce
1 TBSP dried thyme
skipped the fresh rosemary because don't need stuck in dentures
Had in large bowl but spread the prepared veggies in roasting pan and slowly drizzled the oil mixture from the mixing cup onto the veggies, then stirred
Gotta go stir again, smells heavenly, shrink fairly quickly so could have put some more stuff in there.
Don't think it needed salt with the soy. Will use a little pepper when serving (myself for now) maybe, sure hope it was worth it
I don't know if I like them. Needed more salt, sprinkled some kosher, fished out some garlic, it's ok. A little too roasted but edible. Stuck to corners (the sweet in the balsamic will have to oil corners better), at least the carrots and brussel sprouts got done
How could i make them better? I think I could have done twice as many in that pan, lower the temp to 425, maybe some fennel, not enough flavor