Monday, November 10, 2008

Roasted Fall Veggies (with radishes!)

Roasted Fall Veggies, originally uploaded by chrisfreeland2002.

I love roasted vegetables, and I especially love making them in autumn when there are all kinds of delicious root vegetables available. Making roasted veggies is like making chicken stock - you just throw in whatever you have on hand. Sure, there is the Holy Trinity of Carrots, Potatoes, and Onions, but other options abound like parsnips, butternut squash, sweet potatoes, cauliflower...even radishes.

Now, if you've never had a roasted radish you are missing out on one of nature's most sublime roasted vegetables. I like raw radishes, but they do have a bit of a bite. A roasted radish is quite different. Like all roasted veggies it gets sweeter with roasting, but it also gets more...mellow...almost creamy. I've served roasted radishes to two different sets of (enthusiastically voracious) guests to rave reviews. Give 'em a try, either by themselves or with a mix, as below.

1 lb carrots, sliced
2 lbs small potatoes, quartered
1 yellow onion, quartered
1 head cauliflower, broken in florets
1/2 pie pumpkin, cut into squares with the rind off
1 bunch or bag radishes, tops & bottoms cut off
2 tsp olive oil
2 tsp kosher salt
1/2 tsp pepper
1/2 tsp curry powder
1 sprig rosemary, chopped
1 small bunch parsley, chopped

Preheat oven to 400 degrees.

Chop all veggies into pieces about the same size (you want them the same size so they roast evenly). Spread into a single layer in a roasting pan or baking sheet (or two). Drizzle with oil. Season evenly with salt, pepper, curry powder, and rosemary. Mix by hand. Roast for 20-30 minutes, until vegetables are browned but not burnt and tender inside, shaking the pan twice during roasting to make sure the veggies don't stick to the bottom.

Remove pan(s) from oven and place veggies on a large platter. Sprinkle with the chopped parsley and serve.

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