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Root, Root, Root for These Veggies

February 9, 2012 By:
Rivka Tal, Jewish Exponent Feature
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Your mother cajoled you to eat your vegetables, and she was, of course, right. Have you tried roasting them? The colors and the textures, not to mention the depth of the tastes of caramelized, roasted vegetables, bring them to new dimensions.

They go well with a whole range of main dishes from fish to meat. Add fresh herbs, such as fresh rosemary or thyme or basil, to any of the recipes below. And feel confident to substitute or eliminate any particular vegetable in one of the dishes, according to your personal preferences, as well as what you may have in your vegetable bin.

Roasted Vegetable Medley
(Parve)

4 bell peppers (red only or a mixture of colors)
1 red onion
3 leeks
4 zucchini
1 medium eggplant
10 cherry tomatoes
1/3 to 1/2 cup olive oil
salt and freshly ground black pepper

Preheat oven to 400°.

Cut open peppers, remove seeds and cut each into 8 pieces. Trim and peel onion and cut into wedges.

Cut trimmed leeks and zucchini into 1-inch slices. Cut unpeeled eggplant into 1-inch chunks. Halve tomatoes.

Place all vegetables in a bowl and toss gently with olive oil. Sprinkle with salt and pepper.

Place in a single layer on a large baking sheet (or 2) covered by parchment paper.

Roast 40 to 50 minutes, checking and tossing occasionally.

Roasted Cauliflower
(Parve)

1 large cauliflower, separated into florets
3 garlic cloves, minced
2-3 Tbsps. extra virgin olive oil
2 Tbsps. fresh lemon juice
salt and freshly ground black pepper

Preheat oven to 400°.

Toss cauliflower with garlic, oil, lemon juice, salt and pepper in a large bowl. Spread cauliflower evenly in a single layer on a large baking sheet covered by parchment paper.

Roast until softened and lightly browned, about 25 to 30 minutes, checking and stirring occasionally.

Roasted Root Vegetables
(Parve)

nonstick spray
1 medium sweet potato, peeled and cut into wedges
4-6 thin carrots, trimmed and scrubbed
4 small turnips, trimmed, peeled, cut into wedges
2 medium onions, trimmed, peeled and halved
2 large beets, trimmed peeled, cut into wedges
2 kohlrabi, trimmed, peeled cut into wedges
1 celery root, trimmed and quartered
2 whole heads garlic, peeled, separated into cloves
salt and freshly ground black pepper
1/3 cup extra virgin olive oil

Preheat the oven to 400°.

Place all vegetables in a single layer in a large baking dish coated with nonstick spray. Season well with salt and black pepper, drizzle with olive oil and toss to coat evenly.

Put the baking dish in the preheated oven and cook for about 45 minutes, checking and flipping occasionally, until vegetables are tender and golden brown.

Roasted Parmesan Potatoes
(Dairy)

2 lbs. red potatoes, cut into 1-inch pieces
8 sprigs fresh thyme or rosemary
1 cup grated Parmesan cheese
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper

Preheat oven to 400°.

Place potatoes, thyme and Parmesan in a bowl and toss gently with olive oil. Sprinkle with salt and pepper.

Place in a single layer on a large baking sheet covered by parchment paper.

Roast 40 to 50 minutes, until baked through, checking and tossing occasionally.

Rivka Tal is a former Minnesotan who has lived in Jerusalem for the past 45 years. Email her at: talriv@gmail.com.

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