Sunday, February 28, 2010

Roasted Vegetables

There is still a little bit of winter left and roasted vegetables are great on a cool night. Common root vegetables like carrots, parsnips, turnips and potatoes are perfect, these are firm vegetables that will get golden brown and hold there shape with out becoming mushy. The flavors become concentrated and the natural sugars caramelize when roasted. My first choice would be a wood burning oven for cooking because of the smoky flavors and high heat. Just cut all vegetables about the same size so they cook evenly, then toss with olive oil, salt, pepper and maybe fresh herbs, into a hot oven to cook. I added asparagus because my kids love them. Its a great with a chicken or beef roast.

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