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Roasting vegetables is simple.  Just add olive oil, salt and pepper and bake in a 400 degree oven. 
The flavor of every vegetable becomes concentrated and delicious, with a sweetness that only
roasting can bring out.  Roasted vegetables are wonderful on their own, as a side dish, tossed into
salads, added to sandwiches, or blended into soups.  The seasoning ideas provided are optional.

For each recipe, preheat the oven to 400 degrees F.  and prepare one or more baking sheets
that are either oiled or covered with a piece of parchment paper to prevent sticking.
How to Roast Vegetables
Oven Roasted Potatoes
Asparagus:
Snap off the woody ends of the asparagus.  Spread on a baking sheet.
Sprinkle with olive oil and gently toss the asparagus to coat with the oil.
Season with salt and pepper.  Roast for about 15 minutes.

Season: 
Before roasting, toss with chopped garlic, Parmesan cheese, or chopped fresh
thyme.  After roasting, sprinkle with lemon juice or Balsamic vinegar, and some
fresh herbs.

Beets:
Remove the tops and roots of the beets; peel the skin.  Cut the beets into 1-1/2
inch chunks.  Spread the beets on a baking sheet.  Toss with olive oil; season
with salt and pepper.  Roast for 30 to 40 minutes, turning once with a spatula,
until tender.

Season: 
After roasting, toss with raspberry vinegar or orange juice.

Broccoli:
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk
attached to the florets,  Cut the larger pieces through the base of the head, so
the florets are about 1-1/2 inches wide.  Place the florets in a bowl.  Toss with
olive oil; season with salt and pepper.  Spread evenly on a baking sheet. 
Roast for 20 to 25 minutes until tender and the tips of the florets are brown.

Season:
Before roasting, add sliced garlic cloves to the florets.
After roasting, immediately toss with lemon zest or juice, Parmesan cheese,
pine nuts or basil.


Brussels Sprouts (Shredded):
In a food processor fitted with a slicing blade, coarsely shred the Brussels
sprouts.  Toss the Brussels sprouts with the olive oil, season with salt and
pepper.  Spread in an even layer on a baking sheet.  Roast in the oven for 30
minutes, until the Brussels sprouts are tender and browned in spots.  Stir the
Brussels sprouts halfway through roasting.

Season:
During roasting, sprinkle the Brussels sprouts with Parmesan cheese, toss
and bake for 1 more minute, or until the cheese is melted.


Butternut Squash:
Cut off and discard both end of the squash.  Peel the squash, cut it in half
lengthwise, and remove the seeds.  Cut the squash into 1-1/2 inch cubes.
Toss the squash in a bowl with olive oil.  Season with salt and pepper.  Spread
the squash on a baking sheet in one layer.  Roast for 40 to 50 minutes or until
tender.  Turn the squash a few times while it is baking, so that it browns
evenly.

Season:
If you would like the squash to be carmelized and sweet, use melted butter in
place of the olive oil and toss with a few tablespoons of brown sugar before
roasting.

Carrots:
If the carrots are thick, cut them in half lengthwise; if not, leave them whole.
Slice the carrots diagonally into 1-1/2-inch pieces.  Toss them in a bowl with
some olive oil; season with salt and pepper.  Spread them on a baking sheet in
one layer.  Roast for 20 minutes or until tender.

Season: 
Toss the carrots with chopped dill or parsley.


Corn:
Slice the kernels off the cobs with a sharp knife.  Place them in a large bowl
and toss them with the olive oil, salt and pepper.  Spread them on a baking pan
in a single layer.  Roast for 20 minutes or until the corn starts to brown.

Season: 
After roasting, toss with a pat of butter, some freshly chopped herbs, or grated
Parmesan cheese


Fennel:
Remove the stems of the fennel and slice the bulb in half lengthwise.  Remove
the core.  With the cut side down, slice the bulb into ½-inch thick slices.
Put the fennel in a bowl, drizzle with olive oil and season with salt and pepper.
Toss the fennel gently to coat.  Spread on a baking sheet in an even layer.
Roast for 20 to 30 minutes, or until the edges are golden brown.

Season:
Sprinkle the fennel with Parmesan cheese about 5 minutes before it is done.
Roast for the final 5 minutes.

Green Beans:
Trim the ends of the beans and place them in a bowl.  Toss with olive oil;
season with salt and pepper.  Spread them evenly on a baking sheet.
Roast 12 to 15 minutes, stirring once, until lightly caramelized and crisp
tender.

Season:
After roasting, drizzle with orange juice and add toasted almond slices.


Kale:
Remove the thick stems from one bunch of kale; put the leaves in a large bowl.
Drizzle with olive oil and sprinkle with salt.  Toss the leaves so they are well
coated with the oil.  Arrange on a baking sheet in a single layer.
Roast, flipping the leaves once, until the kale is crispy, about 15 minutes.

Season:
After roasting, sprinkle with lemon juice and season with additional salt and
pepper.


Potatoes:
Scrub the baking potatoes but don't peel them. Cut the potatoes in half
lengthwise.  With the cut side down slice the potatoes into long wedges about
3/4-inch thick.  Toss the potatoes with olive oil; season with salt and pepper.
Spread the potatoes in an even layer on a baking sheet.  Roast for 30 to 40
minutes, turning them over once, until golden brown and tender,

Season:
During roasting, sprinkle the potatoes with Parmesan cheese and roast 5 more
minutes.


Peppers (Red or Green):
Coat the peppers with some olive oil and place them on a baking sheet.  Roast 
the peppers until they are soft and have collapsed, about 1 hour.  Set the
peppers aside until they are cool enough to handle.  Peel, stem, and seed the
peppers; cut them into wide strips

Season: 
Place the warm pepper strips into a shallow serving dish. Top with the oregano,
garlic, olive oil, and vinegar. Season them with salt and pepper and mix them
gently to combine the flavors. Let them sit to cool and serve at room
temperature.

Zucchini and Summer Squash:
Slice the zucchini lengthwise in half then cut into thick slices.  Toss with olive
oil, salt and pepper.  Spread on a baking sheet and roast for 15 to 20 minutes,
turn once during roasting.

Season: 
Before roasting, toss with Parmesan cheese, fresh chopped herbs or grated
lemon zest, chopped garlic or shallots.  After roasting, add a little lemon juice
or Balsamic vinegar.
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Copyright  2001 - 2016   Sandra Laux
 
ITALIAN VEGETABLE SIDE DISHES  >  HOW TO ROAST VEGETABLES
RECOMMENDED COOKBOOK
This collection draws together the best
vegetarian recipes of Italy; 350 recipes in all.  
Many of the recipes were gathered by the
author, during extensive travels throughout
Italy.   Some are family favorites, adapted from
those of his Italian grandmother.   All deliver
perfect results with a minimum of effort.  
Serving suggestions for each recipe make
planning vegetarian meals easy.
 
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WHITE POTATO - SWEET POTATO BAKE
White and Sweet Potato Bake
Choose 1 large russet potato and 1
large sweet potato that are about the
same size.  Peel both and cut into 1/4-
inch thick slices. Cut a small onion into
thin slices.

Preheat the oven to 350 degrees F.
Butter 2 pieces of aluminum foil, that
are approximately 12 x 12-inches. 

Arrange half the potato slices in the
center of one piece of foil, alternately
white and sweet potatoes, as if you
were reconstructing one original
potato. Tuck slices of onion between
the potato slices.  Season the top with
salt and pepper; drizzle with a little
melted butter. Wrap the foil around the
potato to seal. Repeat the procedure
with the remaining potato and onion
slices. Place the wrapped potatoes on
a baking sheet and bake for one hour. 
(Serves 2)

Holiday Side Dishes  >>
REGIONAL ITALIAN COOKING
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