Roasted Vegetables: Delectable and Easy: Lazy Cook, Healthy Food

Many of us grew up eating frozen or canned vegetables, boiled or steamed. It may be a revelation to some that eliminating water as a cooking method often brings out the best flavour in many veggies. That includes the ones you may have disliked as a child, when they were cooked in water! 

Roasted veggies are quick and easy to prepare. Just toss them on a sheet pan with some olive oil and seasonings and pop them in a hot oven for a delicious side to your dinner, and a welcome addition served cold the next day on a salad or as a snack.  We like to add sea salt and freshly ground pepper to the finished tray. Here are some ideas to help you build you own adventure:

• Brussels sprouts, cut in half and roasted, taste nutty and savoury. Most people really enjoy them this way

• Cauliflower florets, roasted till they have brown crisp edges, are almost as good as popcorn!

• Sweet potato wedges, sprinkled with curry powder or garam masala, are addictively good. Chunks of squash are also good with this flavour combination, or just dust them with salt, pepper and thyme

• Asparagus spears: just snap off the bottom and roast until a little brown at the edges. Lovely with a squeeze of lemon after roasting.

Here are some interesting combinations to try:

• Cabbage wedges, onion wedges and red pepper strips

• Radicchio cut in wedges, sliced fennel bulb and cherry tomatoes

• Zucchini chunks, eggplant chunks, garlic cloves, pepper strips, onion and tomato, dusted with herb de Provence, to make a quick delicious ratatouille 

• Broccoli, lemon slices and garlic cloves have a deep delicious flavour. Some people sprinkle the pan with grated parmesan cheese after roasting

• Root veggies like carrot, parsnip, potatoes, beets and baby turnips get sweeter and caramelized by roasting 

Roast them in a fairly hot oven: 425 degrees. The timing varies depending on the vegetable. For example asparagus will take about 25 minutes, and carrots twice that long. Just look for crisp brown edges and a soft centre.

When your roasted vegetables are golden and tender, you can add another tasty element by drizzling them with a sauce. Some of our favorites are:

Miso: Mix together 4 minced garlic cloves, 1 tablespoon grated ginger, 1 Tablespoon soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon golden miso paste and 1 teaspoon sesame oil.

Tahini: mix together ½ cup tahini, 1 minced garlic clove, 3 tablespoons lemon juice, 1 tablespoon olive oil, salt and pepper to taste, and about 2/3 cup of warm water to make a smooth consistency.

Bang bang spicy:  Stir together ½ cup mayonnaise, ¼ cup sweet chili sauce, 2-4 teaspoons sriracha hot sauce, 1 teaspoon rice vinegar, 2 cloves minced garlic and a pinch of sea salt.

These drizzles be kept in the fridge for a few days.