Tuesday, January 4, 2011

Roasted Vegtables 101

 hello everyone happy 2011. so now that the holidays are over and it kind of bittersweet  for me because i love Christmas and New Years, and i love the decorations and the food and the music and everything else. but there's only so much we can take.

so the sweet part of it all is since it is winter is the "winter" foods, meaning roasted vegetables, soups and pasta and breads, but mostly roasted vegetables this is the time of the year when you can make them whenever because it warms up your kitchen like when you make a turkey on Thanksgiving, and when it's 65 degrees outside you don't want to make these unless you want to roast, trust me we tried one day when it was like 65 or something, and about died.

anyway let's get on shall we?

 so roasted vegetables i LOVE LOVE LOVE love roasted vegetables! they are soooooooooooooooo easy i mean they are easy the only thing that does take up time is cutting all the vegetable's that takes a good bit of time depending on how much your fixing and the time it takes to cook them so you'll want to start fixing them about a hour and 20, 30 minutes before when your planning on eating, because of the time it takes for them to cook. 

i will have more recipes later because you can have different combination's.

carrots 3
butternut squash 1
sweet potatoes 3
irish potato's  a few
2 or 3 garlic cloves
a sprig of rosemary
medium size onion

the amount of vegetables you use depends on how much your planning on fixing

what you need

a large cutting board a chefs knife and a vegetable peeler. i perfer this kind of vegetable peeler because it's easier to peel the carrots and squash.

a pastry cutter, it makes it easier to scoop up the vegetables and drop then on the cookie sheet.

see you don't have to go out and get one, but if you already have a pastry cutter try it. you won't go back to using your hands to move the vegetables.

you will also need a cookie sheet lines with foil, the foil makes the clean up a breeze, unless you want to stand over your sink scrubbing until the end of time. i forgot to take a picture of the cookie sheet with nothing on it butt it would have been so boring to see a picture of just a cookie sheet with foil on it. right?

cut the onion in half then each side cut strips like i did then cut it again down the opposite direction then break up the layers of onion with your hands.

peel the carrot skins  then cut in 1/2 inch discs.

then cut the rest of the vegetables so they basically look like this, you want them to look similar in size so they can all cook evenly.

then take a microplane and shread the garlic if you don't have a microplane just chop the garlic.
no if your saying to yourself why not use the mince garlic you can get from the store? because it's not as fresh and i believe you should have the best and fresh is best.

this is what the garlic looks like after you shred it just a f.y.i. it doesn't look the same as what you get int he store too.

take the leaves off the sprig or whatever it's called, chop the rosemary.

just put the garlic and rosemary on the sheet add salt and pepper then toss with your hands or tongs.

then put in the oven at 400 degrees, for 40 to 45 minutes. 

then you have a feast that looks like this.

i want some now n we don't have any :(

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