Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [24]
Roasting Veggies in the Oven
Roasting simply means to cook something with indirect dry heat for a moderate amount of time. The wonderful thing about this method is that, whereas boiling leaches the flavor out of our food, roasting concentrates the flavor, as well as crisps and caramelizes the outside. Most any vegetable can be roasted and all that is needed is some oil, salt, and pepper. And of course, a little garlic never hurts. The other bonus is that the cook has to do very little work while the veggies are cooking. So, we often complete our meals with a hodgepodge of roasted veggies. This way, while the stove top might be seeing a lot of chaotic action, there is an oasis of serenity down below as our little friends do their thing and roast away.
The following are not so much recipes as guidelines for some of our favorite roasted vegetables. You’ll notice, throughout the book, we demand that you serve something with roasted this or that, so we figured that it was only right that we let you know how to do it. First we give you the basic prep and cooking time, but you decide what kind of herbs and flavorings (if any) that you want to use. Go lightly with dried spices and add them before cooking. If using fresh herbs, toss them in about 5 minutes before the veggies are done cooking. We suggest that you use a 13 × 17-inch rimmed baking sheet for all of these recipes and always cook your veggies in a single layer so that they cook evenly and perfectly.
HOW TO PREPARE YOUR ROASTING PAN
Baking parchment, often called “parchment paper,” can be a baking sheet’s best friend when roasting vegetables. It isn’t completely necessary, but it does help to protect your sheet and to make sure that your veggies don’t stick.
Asparagus
When roasted, asparagus’s rich flavors get really concentrated. The entire vegetable achieves a certain succulent texture that only happens with roasting. You’ll notice, throughout the book, that we ask you to serve lots of things with roasted asparagus, and that is not because we work for the National Asparagus Council, it is just because we love it that much. (On a side note, is the NAC hiring?)
Oven temperature: 400°F
Prep: Remove the rough stem bottoms. Drizzle and coat the asparagus with olive oil, salt, and fresh black pepper. Place on a lightly greased baking sheet. If you like, add minced garlic 5 minutes before the asparagus is done, and mix it in with tongs.
Roast: 15 to 20 minutes, depending on the size of the asparagus. The tips should be a bit crispy and the stems should be lightly browned and crinkly.
Complements: Tarragon, thyme, crushed fennel seeds, rosemary, a drizzle of balsamic vinegar, or fresh lemon juice.
Fancy it up: Because we worry that you might not be eating enough capers, why not try tossing in a few tablespoons of capers along with the asparagus in the roasting pan?
Brussels Sprouts
This is the recipe that took Isa from nose-turner-upper to fork-digger-inner. Roasting Brussels sprouts brings out their nutty flavor.
Oven temperature: 400°F
Prep: Remove the rough knobby stem; slice the sprouts in half lengthwise. Drizzle and coat with olive oil, salt, and fresh black pepper. Place cut side down on a baking sheet. If you like, add minced garlic 5 minutes before the Brussels are done and mix in with tongs.
Roast: 15 to 20 minutes, depending on the size of the sprouts. The cut side should be browned and crispy in places.
Complements: We prefer these plain and unadulterated.
Cauliflower
Roasting cauliflower is a popular way to serve up this vegetable in a variety of Mediterranean cuisines. Like Brussels sprouts, cauliflower has an aromatic nutty flavor when roasted, which makes sense