Yum, those look fantastic.
My wife’s snow peas are still producing as mid November is at hand
How to Roast Vegetables in the Oven (Recipe Included)
High heat plus fresh vegetables equals a flavorful, crispy and healthy addition to any meal. Here’s how to roast vegetables in the oven.
If you know someone who’s not a fan of veggies, it’s probably because they haven’t tried roasted vegetables. Learning how to roast vegetables is key to making healthy, delicious side dishes, sheet pan dinners and more.
Here’s how to roast vegetables in the oven to get crispy, flavorful dishes that can turn even the pickiest eaters into veggie lovers.
The Best Vegetables for Roasting
With the exception of tender lettuces, you can roast pretty much any vegetable. Try any of the ideas listed below, or experiment with whatever vegetables are currently in your refrigerator’s crisper drawer.
Root vegetables: Potatoes, onions, garlic, beets, carrots
Cruciferous vegetables: Broccoli, cauliflower, Brussels sprouts, kale
Summer or winter squash: Zucchini, butternut squash, acorn squash
Soft and/or thin vegetables: Bell peppers, tomatoes, eggplant, green beans, asparagus
How to Season Roasted Vegetables
No matter what type of vegetable you’re roasting, you need some kind of fat (i.e., olive oil, butter, vegetable oil, coconut oil, etc.) in order to promote browning. (Not sure which to choose? Here’s our guide to cooking oils.) Next, add seasoning in order to flavor your vegetables. Some ideas include:
Spices: You can’t go wrong with salt and pepper, Italian seasoning, lemon pepper, or a mix of dried spices, like in this garlic-herb pattypan squash recipe.
Dressing: Try balsamic vinegar or Italian dressing.
Citrus: A squeeze of lemon juice will brighten up your veggies, like with this lemon pepper roasted broccoli.
Sweeteners: Try maple syrup, brown sugar, honey or another sweetener, like in this agave roasted parsnip recipe.
Toss the vegetables with the oil and seasonings to evenly coat. For an easy roasted vegetable recipe, simply use olive oil, salt and pepper.
Recipes at link:
https://www.tasteofhome.com/article/how-to-roast-vegetables-in-the-oven/
Too weak to garden now. Miss my garden so much.
(And of course the same thanks to all the other Free Republic Veterans reading this thread or not!)
Thank you for your service, Diana!
My dad is 2 hours away. My cousin’s wife made sure he had a flag & flowers for today, which was super nice of her - she sent us a picture. We had an “Army Veteran” medallion put on his headstone rather than getting the larger marker & the flag/flowers are placed right below the medallion, very meaningful.
East wind 6-9 mph today and I have forest to the East so it will be even less than 6-9 mph. I won't even need the plywood wind blocker like I did the other day when we had 30 mph gusts.
Likewise Monday with NE wind. It's uphill forest to that direction so almost no wind for me. Good for setting tall objects in the ground.
Get the other four frames welded up today and spray all of them with rust treatment. Prime and paint them tomorrow. Get at least one in the ground Monday.
If I can get one in the ground tomorrow and let it set up overnight, then I could get the rest in Monday. When setting multiple, it's good to have one well set to use as a brace when setting the rest, same as setting trusses on a house. Goes pretty fast.
Been talking about doing this for so long that finally actually getting done almost feels surreal.
Of course after these frames are up, there's still plenty to do. Truss bracing and overhead pipes(EMT conduit) for hanging/attaching/trellises etc. Build end walls, doors and drop down sides. Get and install gable vents. Cover the whole thing with film. Wiring.
THANK YOU for your service!
AND thank you for this thread, bookmarking it for future reference!
I like to use parchment paper to line a large shallow baking pan because there’s no sticking and the clean up is very easy.
My coating is usually olive oil and a little vegetable oil, plus a nice combination of spice. I should try drizzling a little lemon after roasting, but I’m not much of a fan of adding any sweeteners.
My favorites are sweet potato chunks, but lately I’ve been slicing cabbage into 3/4” crosswise cuts and brushing them with my seasoned oil mix. Onions and zucchini are great too.
Roasted veggies are heavenly.
I like to use parchment paper to line a large shallow baking pan because there’s no sticking and the clean up is very easy.
My coating is usually olive oil and a little vegetable oil, plus a nice combination of spice. I should try drizzling a little lemon after roasting, but I’m not much of a fan of adding any sweeteners.
My favorites are sweet potato chunks, but lately I’ve been slicing cabbage into 3/4” crosswise cuts and brushing them with my seasoned oil mix. Onions and zucchini are great too.
Roasted veggies are heavenly.
Great idea for this thread, Diana in Wisconsin!
My “recipe” is to go to my nearby independent produce market, pick out a selection of roastable veggies that look good that day, and roast them in stages:
Oven at 400 degrees
Olive oil and half-heads of garlic in one or two deep-rimmed sheet pan(s),
Stir in chunks of the thickest or woodiest first; roast for 25-30 mins
Toss and stir in the medium-weights and a bit more oil for about 20 mins
Toss and add the lightweights and one more oil spritz for the final 10 - 20 mins, depending on how they look.
You can always pick out a few with tongs if they seem to be getting overdone and set them aside, and stir them back in when everything else is about done.
Sprinkle with basil.
Not only delicious hot; but also delicious sprinkled with parmesan, reheated the
next day, or cold on an Italian bread sandwich by themselves or with meat or cheese.
Living near a city, my shopping choices are not like those of folks with farm stand privileges! I love my suburban produce store because they do get deliveries from farms, and I can buy as much or as few of an item as I want, instead of lugging home a styrofoam blister pack, a wired bunch, a plastic bagful or a pint/quart basket. If I want just one sweet potator or one head of garlic, that’s ok with them!
Typical veggies of which to select of 7 or more, a small quantity each,
for up to two sheet pans full (to serve 4 -6; they cook down):
whole head of garlic halfed sideways,
onion (vidalia, leeks, shallots),
parsnips, turnips, beets, carrots,
slender chinese eggplant,
small red potatoes, sweet potato,
pumpkin, rutabaga, squash (acorn, butternut, yellow, zucchini),
sweet peppers (red, green, yellow, orange),
brussels sprouts, broccoli rabe, asparagus, green beans...
I often buy roasted vegetables at my neighborhood market's hot bar - lots of variety and my family loves them.
Hopefully, we'll have rain this coming week - an "El Nino" is here this season - but that can mean little rain for us as well.
Meanwhile, I made this bowl from some bigfoot figurines I found in the Seattle airport over the summer:
And this Halloween Town Garden that will stay up all year:
And my helper, getting ready for Thanksgiving (he loves turkey):
Thank YOU for your service ...to America...and to Gardeners.
I found this seed source last year, their seeds performed great this year, and their prices are better than other places. I placed a much larger order recently, for seeding this coming spring. They ship quickly and at very good shipping rates, unlike some seed sellers.
www.SuperSeeds.com aka Pine Tree Seeds
🌺🌸🌼
Thank you for your service! Love this thread.
Thank you for your service!
This year my husband had so much okra I tired of it. At his aunt’s funeral family gathering I remarked how tired I was of okra. One of his cousins suggested roasted okra which didn’t sound great. Did it and we have LOVED it!
Roasted Brussels Sprouts
Ingredients
1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Directions
Gather all ingredients.
Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat.
Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
https://www.allrecipes.com/recipe/67952/roasted-brussels-sprouts/
Diana’s Notes: Serve with a drizzle of that Balsamic Reduction Glaze I posted last week. Also, crumbled BACON on top will win over any Brussels Sprouts naysayers.
Balsamic Glaze Reduction recipe:
https://www.savoryexperiments.com/balsamic-reduction-sauce/#wprm-recipe-container-18372
(If you don’t already KNOW how to make bacon, there is no hope for you in the kitchen, LOL!)
The long Veteran's Day weekend combined with nice weather has provided the opportunity to start the garden rebuild project in earnest. I got all of the cages down and the duff mostly picked up on Friday, and got started tearing out fence and moving dirt. Spent most of yesterday doing the same. With any luck I'll have the last of the fence down today and most of the remaining soil hauled to the stash pile.
I separated the soil where the winter onions grow from the rest of it when I hauled it out of the garden. The onions should do well where I put them. Chances are good I'll just leave them out there rather than devoting a raised bed to them. If anyone wants to try growing them just send a PM with your address. I will share freely with anyone who is interested. I haven't dug the horseradish yet, but I will also be segregating that soil from the rest. There's a mountain of that stuff so if you want some just ask.
I'm not 100% certain what to do with the rhubarb roots when I dig them out. I think I'll pot them and mulch around the pots, then figure out where to replant them come spring. If that's wrong thinking someone please let me know.
I'm going to have literally tons of very nice garden soil left over after filling the raised beds. Mrs. Augie's flower beds are in for a real treat.
