Roasting Vegetables (Asparagus, Tomatoes, Carrots)

March 8, 2010

My friend Julia asked me to write about roasting vegetables. Julia and I ran on our Cross Country team together in college. We were canoe partners 4 years in a row for the annual Preseason Cross Country Canoe trip. Those trips make up the 4 total times I have ever been canoeing in my whole life, but Julia has always been an avid canoer. Wait, canoer? Canoist? Needless to say, we share a special bond and I am more than happy to help her out with a roasted vegetable tutorial. Here are some general guidelines to making simple, roasted vegetables. Next blog, I’ll show you how to make a quick and easy dinner using roasted asparagus and roasted tomatoes. Stay tuned!

1) Line your baking sheet with aluminum foil so you won’t have to do any clean up bt crumpling up and throwing out the foil.

2)Place olive oil in the palm of your hand, then use your fingers and palms to coat the vegetables with olive oil. Doing this will assure a much more even coating than if you just drizzled it and will prevent your vegetables from drying out too much. Place the veggies on the cookie sheet

3) Sprinkle salt and pepper generously over the veggies.

4) In general, most vegetables cook for 15-20 minutes at 350-400 degrees.

5) To check for doneness, take an asparagus spear or carrot or tomato out of the oven, let it cool for a minute, bite into it, and see if its roasted enough for you.

6) Enjoy!

Roasted Asparagus Cut about a 1/2 inch or more off the bottoms, roast for 20 minutes at 400.

Roasted Tomatoes Cut into halves or quarters, roast for 15-20 minutes at 400.

Roasted Carrots Peel, cut into sticks, roast for 20-25 minutes at 425.


6 Responses to “Roasting Vegetables (Asparagus, Tomatoes, Carrots)”

  1. […] tomatoes into halves. Make roasted tomatoes for the sandwich and make roasted asparagus for the side. Place loaf of french bread in the oven […]

  2. Richard Cathcart Says:

    Hey nurselizabeth, asparagus has been on sale here in SC and we have enjoyed it. I will mention to the head cook that you use the fingers and palms to coat the asparagus. Maybe head cook is already doing that.
    We eat healthy most of the week.
    Last night there was a giant thunderstorm and a blackout, with seven girls in the kitchen sitting around candles. Head cook and I went out in the storm, found a subway that had power and brought home a back of foot-longs.

  3. Hi Nurse Elizabeth: You inspired me and tonight Mike and I will have pork chops with oven-roasted carrots, parsnips and turnips – winter root vegetables making room for spring greens. Love reading your blog. Hugs from Julia’s mom!

  4. […] On Friday night, a few friends and I got together to cook together and hang out. The menu was roasted vegetables, fetuccini with My Grandma Rose’s Pasta Sauce, and these delicious Raspberry Crumble Bars. […]

  5. […] about something I make all the time (ie: pasta sauce, banana bread, oatmeal raisin coconut cookies, roasted vegetables, open-faced goat cheese and tomato sandwiches, strawberry + goat cheese + spinach salad, coconut […]

  6. […] tomatoes. My three favorite ways to eat them are a) straight up, possibly with a shake of salt.* b) roasted in the oven. and c) this way. A little balsamic, a little olive oil, a little honey, pine nuts, a little time […]

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