Quintessential Roasted Veggies Recipes

"QUINTESSENTIAL" ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees F.
• Chop the carrots diagonally first, then straight. Cut off the ends of the asparagus, and shave their ends.
• In a stock pot, bring 1 gallon of salted water to a boil. Add onions, let cook 2 minutes, the. Add carrots and asparagus, cook 2 minutes more. Remove everything with slotted spoon and drain all in a colander. Quickly spread out on a baking sheet and place in refrigerator for 5 to 10 minutes to set color.
• Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook until well caramelized on the first side, about 4 minutes. Season with salt and pepper. Turn the mushrooms once, and use a slotted spoon to remove the mushrooms onto the plate.
• In a roasting pan or skillet over medium-high heat, add remaining 1/2 cup of extra-virgin olive oil, onion, and carrots. Caramelize for 2 minutes, and while those are cooking, cut asparagus into thirds. Season carrots and onions with salt and pepper. Add mushrooms to pan with carrots and onions. Add asparagus and garlic to pan.
• Drizzle with more olive oil, if desired, and place pan in the oven. Roast until vegetables are medium brown in color, about 20 minutes. Remove pan from oven and put on stovetop over high heat. Add the fresh thyme, by sprinkling over the top, allowing to crackle, and mixing inches.
• The vegetables can be cooked and left at room temperature at this point for up to 2 hours. Reheat when needed.

QUINTESSENTIAL ROASTED VEGGIES

Steps:

• Preheat oven to 400 degrees F.
• Bring water to boil in a large pot and add 2 Tablespoons salt. Add the potatoes, reduce the heat to medium and cook for 6 minutes. Then add the carrots and cook for 2 minutes more. Then add the asparagus and cook 2 more minutes. Drain all the veggies and quickly put on a large baking sheet and put in the fridge for 15 minutes.
• While the water is boiling, heat a large skillet over medium high heat and add 1/4 cup olive oil. When the oil is hot, but not smoking, add the mushrooms and cook them on one side until they start to turn golden (about 4 minutes) then turn them and add the garlic. Cook until the garlic starts to get a little golden, and any mushroom juices evaporate. Then remove from the pan and set aside.
• Take the vegetables from the fridge. If your potatoes are small, quarter them. Mine were a little big, so I cut them in half and quartered each half. Cut the carrots and asparagus on the diagonal about 1-1/2 inches long. Add another 1/4 cup oil and when it's hot add the potatoes. Cook on one side until it begins to brown, then turn the potatoes to the other side and cook until that side is a little brown. Scrape potatoes from the pan and add the carrots and onions and cook them until they are starting to turn golden (about 5 minutes).
• Take a deep baking sheet or pan and put the potatoes, carrots and onions into it, spreading them. Season with salt and lots of fresh pepper. Bake in the oven for about 20 minutes, then add the asparagus and mushrooms, fennel and thyme. Toss well and put back in the oven and cook for another 5-10 minutes. Serve while warm.

WHITNEY AND ASHLEY'S FLAWLESS ROASTED VEGETABLES

Steps:

• Preheat oven to 400 degrees F.
• Line a shallow baking pan with Reynolds® Parchment Paper.
• Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.
• Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired.
• Place pan of vegetables into the oven on the top rack.
• Bake 15 minutes or until vegetables are crisp-tender.
• Squeeze lemon over vegetables for even more flavor.