Roasting. Does there exist a more reliably delicious method of cooking? The caramelization, the concentrated flavor, the wafting aroma of veggies coated in olive oil and herbs. During the summer, I steer clear of roasting to avoid creating a sweltering kitchen within the already 90° weather, but in the fall and winter, I happily (and often!) turn up that oven to warm the house from the bitter Wisconsin snow days and whip up some seriously delectable, and astoundingly simple, eats.
The other day, I may have given my oven a bit of a workout, seeing as I roasted three dishes at one time. Man up, oven! When you live in Ali’s kitchen, you must accept your important responsibilities without hesitation.
Photo featured on Health Freak Food.
First, I cubed six beets from the Plahnt Farm, tossed them with 2 tbsp of olive oil and a bunch of marjoram (about 1/4 cup chopped), and stuck them in a 425°F oven for 45 minutes. The vendor, one of my favorite farmers market characters, had handed me a free bunch of marjoram along with my bag of beets last Saturday and recommended combining the two for a lovely meld of flavors, which I certainly experienced with this ridiculously easy non-recipe.
Next, I halved a small Red Kuri squash from Garden To Be (probably the NICEST man at the farmers market—unfortunately, they have no website to speak of!), scooped out its seeds, and placed it face-down on a sheet of aluminum foil to roast alongside the beets.
Finally, I followed The Snail’s View’s recipe for Moroccan Roasted Cauliflower, brought to my attention by the Vegan Chickpea, reducing the olive oil to 1 1/2 tablespoons. The spices sang, but the lemon juice overpowered a bit.
Oh yes, did I mention that I used two heads of gorgeous Cheddar and Purple Cauliflower from Harmony Valley Farm?
Meal Checklist: Protein—none (unless you consider that quinoa offers a substantial amount of protein). Whole Grain—quinoa. Vegetables—squash, beets, cauliflower. Leafy Green—steamed spinach.
Comment Provoking Questions: What are your favorite veggies to roast? Have you ever sampled a different color of cauliflower other than the familiar white variety? What is your favorite herb to use with beets?
Until next time, Ali.