Roasting vegetables is a great way to heighten and concentrate flavors. Onions, potatoes, sweet potatoes, parsnips, turnips, and carrots with a drizzle of Greek extra virgin olive oil and seasonings make a great dish this time of year. In season in the fall, Brussels sprouts are a great source of vitamins C and K. The leafy, green vegetable is probably best when roasted as in the recipe that follows. Though the name suggests a Belgian origin, the Mediterranean region is where the sprouts were first cultivated, along with other vegetables in the cabbage family.
5-6 small to medium Yukon gold potatoes, halved or quartered depending on size
5 carrots, peeled and chopped
4 medium to large parsnips, peeled and chopped
2 medium turnips, chopped
2 medium red onions, cut in half
1/4 cup Greek extra virgin olive oil
2 large sprigs fresh rosemary or 1 tablespoon dry rosemary
1 teaspoon Greek sea salt
Freshly ground pepper to taste
Preheat the oven to 350 degrees.
Rinse the vegetables thoroughly in cool water, especially those that will not be peeled before cooking. Chop the vegetables into similarly sized pieces to ensure that they cook at about the same rate. Place the vegetables in a large roasting pan and toss with the olive oil, rosemary, salt and pepper until evenly coated. Spread the vegetables out in the pan to form a single layer as much as possible and roast in the preheated oven for about an hour and fifteen minutes or until the vegetables are tender, stirring about half way through the cooking process. If some vegetables are roasting faster than others, remove them from the pan and continue cooking the rest of the vegetables. Serve immediately.
Roasted Brussels Sprouts and Cauliflower
1 pound Brussels sprouts, trimmed and cut in half
1 medium cauliflower, broken into florets
2 medium red onions, cut into wedges
4 tablespoons Greek extra virgin olive oil
1/2 teaspoon Greek sea salt
1/2 teaspoon freshly ground pepper
In a mixing bowl, toss the Brussels sprouts, cauliflower florets, and onions with the olive oil, salt, and pepper. Transfer to a large baking pan and bake in 425 degree oven for 20 to 25 minutes or until the vegetables are tender, stirring once about halfway through the baking time. Serve immediately with a squeeze of fresh lemon juice, if preferred.
Roasted Squash with Lemon and Olive Oil
4 medium acorn squash
Greek extra virgin olive oil
Greek sea salt
Freshly ground pepper
Preheat the oven to 400 degrees F. Prepare the acorn squash, wash thoroughly, and cut in 1/2 inch thick slices. Place the slices in a large roasting pan or on a large, rimmed baking sheet, drizzle with olive oil, and sprinkle with sea salt and pepper to taste on both sides. Place in the oven and roast until the squash is tender about 20 minutes, turning the slices over once to cook on both sides about halfway through the cooking time. Remove from oven and serve warm with a squeeze of fresh lemon juice to taste and additional salt and pepper, if needed. Makes a great side dish or if preferred, serve with cooked rice and some crumbled feta for a vegetarian main course.