Fall has to be my favorite time at The River – geese are arriving daily, there is a nip in the air and the foliage is spectacular! We live on a “working river” – oysters are harvested in abundance – and each day in the Fall the watermen are up with the sunrise working the beds.
It’s also the time when I start cooking with my oven more and that means roasting vegetables. Living in a rural area like I do, there aren’t many restaurants nearby, so I’ve learned to cook and I enjoy it. I have my favorite chefs (Ina Garten) and my favorite cookbooks (Real Simple – What’s For Dinner?) that I turn to often.
Just the other night, Frank picked up some carrots and brussel sprouts for a recipe that I decided I didn’t quite have time to make (got home later than I thought from the shop). So I roasted the vegetables and they were absolutely delicious!
This is one of my favorite ways to eat vegetables. Roasting caramelizes them and brings out all the great flavors – and you can roast almost any vegetable.
- Heat oven to 400 or 450 (you want the oven fairly hot).
- Cut up your vegetables into one inch or so pieces (try to make them similar sizes).
- Spread evenly on a baking sheet.
- Sprinkle olive oil, salt and pepper and toss to coat (doing this directly in the cooking pan saves a dish). Add spices like fresh tarragon, thyme or rosemary if you like or sprinkle on a little parmesan after they’re almost finished roasting.
- Heat for about thirty minutes (turning once or so) until they are nicely caramelized and done.
Also good roasted are fingerling potatoes, cherry tomatoes, fennel and butternut squash. What’s your favorite?