TDG: Desperate Measures: Roasted Broccoli

[Lone Star]

I love roasted Brussel sprouts!

[fauxtarga]

Once for kicks I did all white roasted vegetables - Cauliflower, Parsnip, Potato, Cel Root. This actually worked and was quite fun. I don't think I need to invoke the mammoth roasted cauliflower thread on here that got me started on the whole thing.

[Chufi]

beets

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thanks for reminding me of beets. I haven't had those in a long time but roasting is definitely the best way to prepare them.

[ChefDanBrown]

What are your favorite vegetables for roasting and how do you use them?

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Roasted Carrot and Coriander (seed) soup. Nice crisp flavors, but still a definite winter soup.

[Jensen]

I love roasted asparagus. Mmmmm...

[emmalish]

I love roasted asparagus. Mmmmm...

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Mmmmmmmm is right... yum.

[jsolomon]

I love roasted Brussel sprouts!

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Over this past weekend, I introduced my GF to those... with some zucchini and yellow squash to boot. I usually use olive oil and lemon juice as my flavorings, though.

Ditto with roasted asparagus.

Come to think of it, those were all broiled instead. Oh well, still browned and lovely!

[zeitoun]

I love roasted Brussel sprouts!

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My wife taught me how to make these by mixing them in mustard, salt, pepper and a little canola oil before roasting. The "roasted mustard" aroma goes so well with brussel sprouts! Amazing..

[emmalish]

zeitoun that sounds fabulous. I'm going to have to try that one. What kind of mustard?

[zeitoun]

zeitoun that sounds fabulous. I'm going to have to try that one. What kind of mustard?

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We use regular Dijon mustard. I particularly like the french "Maille" brand but I am sure you can use whatever else pleases you. Really good stuff...

[MicBacchus]

Last week, a local store had asparagus on sale so... roasted asparagus, brussel sprouts and cherry tomatoes . The asparagus and tomatoes fought over which was the sweeter.

It was so good, I went back to the store next day, and we had it all a second time!!!

[emmalish]

We use regular Dijon mustard.  I particularly like the french "Maille" brand but I am sure you can use whatever else pleases you.  Really good stuff...

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Thanks zeitoun. That would have been my first choice too. Although I'm tempted to try it with the grained mustard.

[andiesenji]

These photos were in a post I put in the "You know you are a foodie when........" thread.

I make them in big batches as they make a great base for "instant" stew, all alone as a hot or cold side dish and pureed a little or a lot to make a soup.

Even though this has no meat in it, it has a "meaty" flavor.

Carrots, parsnips, potatoes, celery, onions, sweet peppers, garlic and seasonings.

[M. Lucia]

I adore roast vegetables, especially cubes of butternut squash with some cumin and coriander.

I often do a big plate of roast veg. butternut sqush or carrots, green beans, parsnips, tomatoes, shallots, whatever is on hand. Even artichoke hearts are good, eggplant, zucchini.

Asparagus is wonderful done with oil, salt and garlic.

Roast tomato halves with thyme.

Cauliflower, new potatoes, brussel sprouts.

Roasted (and peeled) red peppers of course, though somewhat different.

Sweet potato wedges, I even roasted baby bok choy once.

I could go on and on...

[bloviatrix]

This is dish of roasted vegetables I made for dinner party: Carrots, parsnips, baby turnips, and two types of beets tossed with olive oil and a bit of fresh thyme. I actually roasted the beets seperately to prevent the color from running on the other vegetables and added them to the dish later.

In the summer I really like roasting cherry tomatoes with olive oil, lots of chopped garlic, thyme and oregano.

[appreciator]

I like roasting eggplant, zucchini, tomatoes, bell peppers, onions and garlic for a roasted ratatouille type dish.

Also love roasted root veggies.... especially parsnips.... yum

It seems to me that there is something about roasting that brings out such sweet qualities in certain vegetables.... it's like vegetable nirvana.

[carswell]

No one has mentioned roast kale!

Rinse, stem and rib the leaves, tear them into bite-size pieces, toss in a big bowl with olive oil and salt, place on a baking sheet and roast in a 400ºF oven for no more than 10 minutes, stirring once or twice during the cooking. It's like Chinese deep-fried spinach, only tastier and healthier. What's more, eveyone loves it, even veggie-adverse kids.

Wish I could claim the idea was mine but I got it from here, a recipe adapted from Epicurious. Whatever. The referred-to salad has become a wintertime favourite chez nous.

[ratgirlny]

I am the weird one out here. I've only had roast vegetables in restaurants or at catered affairs like company picnics (caterers seem to love roast vegetables for some reason), and they have always tasted like shoe leather to me. The texture seems horrible to me, all tough and stringy and dried out. Except for roast potatoes, which are invariably hard and undercooked.

Sorry. Maybe I should try it at home or something.

[andiesenji]

The trick is to roast them for a long time at low temp. They become sweet, tender and the dark crusty bits are like candy.

They do need to be dressed with oil before they go in the oven. Oil in which you have roasted garlic cloves also for a long time at low temp.

The batch pictured above was roasted at 275 degrees F for 3 hours.

[emmalish]

I am the weird one out here. I've only had roast vegetables in restaurants or at catered affairs like company picnics (caterers seem to love roast vegetables for some reason),  and they have always tasted like shoe leather to me.  The texture seems horrible to me, all tough and stringy and dried out.  Except for roast potatoes, which are invariably hard and undercooked.

Sorry. Maybe I should try it at home or something.

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This is why I'm always wary of ordering them in restaurants. I've had the dry stringy vegetables too. Trust us, it's worth giving it a try at home sometime.

[Cleo]

My favorite combination is brussel sprouts, cauliflower and red onion cut into wedges. I love the roasted red onion!

But I often just throw in whatever I have...sometimes eggplant, carrots, broccoli, red pepper.

Did I mention that I love the red onion!?!

[enidjane]

I've always been a big fan of the humble carrot, seasoned, tossed in olive oil and roasted. Sweet, orangey deliciousness.

Leftovers make great soup, too, with orange or ginger or dill.

[Chufi]

The trick is to roast them for a long time at low temp.  They become sweet, tender and the dark crusty bits are like candy. 

They do need to be dressed with oil before they go in the oven.  Oil in which you have roasted garlic cloves also for a long time at low temp.

The batch pictured above was roasted at 275 degrees F for 3 hours.

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Now that's interesting. I always roast for a short time, at high heat. The batch I showed in the first post was roasted for 30 minutes at 220 C (about 430 F). I toss everything in oil and make sure there's only a single layer of vegetables on the sheet.

Any other thoughts on roasting at low heat for a long time versus high heat for a short time?

[emmalish]

As I mentioned above, I cook the root vegetables first, covered, to avoid having undercooked potatoes. When I add the balance of the (faster cooking) veggies, I'll cook at high temp (usually about 400°).

[Anna N]

The trick is to roast them for a long time at low temp.  They become sweet, tender and the dark crusty bits are like candy. ...

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That is very interesting. I have always done them at a much higher temperature with varying results. Will certainly be anxious to try at the lower temperature to see if I can get more consistency. Thanks!