an email from apartment therapy's the kitchn landed in my inbox and the subject line was 'how to roast any vegetable.' i thought joat readers might enjoy. i am a huge fan of roasted vegetables. it feels so italian to eat them with a side of balsamic and some crusty bread. i encourage you to get crazy with your veggie roasting!
How to Roast Any Vegetable
- Pre-heat oven to 425°F
- Chop or break up vegetables, or roast them whole. The larger the piece, the longer it will take to cook.
- Place in an oven-safe skillet or cast-iron pan, or a roasting pan. Have neither? Make a boat out of aluminum foil. Whichever you use, tent the top with foil.
- Drizzle with a spoonful or two of olive oil, just enough to very lightly coat when tossed. Toss.
- In general, the harder (to the touch) the vegetable, and larger in size, the longer it takes to roast. Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes and doesn't need the tenting.
- Test for doneness by pricking with the tip of a paring knife. Knife should pull out easily. Also notice the aroma becoming rich and even listen for sounds from the oven.
- For a crispy finish, remove when you have 5-10 minutes left.
- Serve with a light shower of sea salt or sprinkle nuts (whole, chopped or ground), breadcrumbs, or grated cheese (like Parmesan) on top.

