Tuesday, April 6, 2010

Home to Roast

Apologies to fans of The Feral Cook. We just haven’t done much cooking that is interesting these days. Nothing to blog home about...

I have recently “discovered” my oven. Pretty much everyday I throw a bunch of veggies (cut around the same sizes) on a pan with a little olive oil and some salt and pepper. I've even been tossing in things that seem like they might not be good roasted. AND THEY ALWAYS ARE!

It isn’t easy going through a bag of carrots every week. Normally I wash, peel and cut half a bag of carrots at a time, so they don’t dry out, and slice ’em as thinly as I can, which seems to taste better. Store with a little bit of water in the container. A great midmorning snack (I eat all day!) — good alone or with some hummus. Lately I toss them on the baking sheet. Yum! They taste like carrots. Real carrots. Delicious!

Sometimes I make a batch after dinner, to eat the next day. Often I don't even add any more oil, the foil is oiled enough.

I’ve also been roasting mushrooms, cauliflower, broccoli, onions, garlic, potatoes, even zucchini! I am a roasting machine. Great snack, right off the tray. Great sides. What do you roast?


  1. I love roasting veggies. I often add some herbs to them like rosemary. Yum! You've got me in the mood to roast some veggies tomorrow night for dinner!

  2. Thanks for the pointers. My tray of roasted veggies came out great. And boy did they smell wonderful while they were roasting.

  3. I was surprised at how delicious a sliced, oo'd, s & p'd rutabaga was once I roasted it. Same for parsnips!

  4. I love to braise onions with chicken in a casserole, with bbq sauce...but that's not roasting. Hmm...close enough

  5. I found a recipe which recommended toasting the herbs and spices first, then adding oil and sauté vegetables. Try paprika, thyme (fresh if possible), oregano. Add sea salt and lemon juice before they go on to baking trays and into the oven.