Roasting in the dry heat of an oven is especially well suited to the dense vegetables of autumn and winter. Coated with a little olive oil and exposed to high heat, the natural sugars in the vegetables emerge.
Roasted Root Vegetables
2 pounds sweet potatoes; medium- or low-starch potatoes, such as red or Yukon gold potatoes; large carrots; or other vegetables suitable for roasting, cut into 2 1/2-inch wedges or chunks
1/4 cup olive oil
2 tsp. chopped fresh thyme or rosemary
1/2 tsp. sea salt
1/8 tsp. freshly ground pepper
|Add the seasonings
Add the thyme, salt and pepper. Using your hands or two wooden spoons, toss the vegetables to coat them thoroughly with the oil-herb mixture.
|Transfer to a roasting pan
Transfer the vegetables to a roasting pan, making sure to get all the remaining oil and herbs out of the bowl.
|Arrange the vegetables
Arrange the vegetable pieces in a single layer without crowding. Doing so will expose the maximum surface area of the vegetables to the high heat of the oven and encourage even browning.
Roasted Beets with Rosemary
Preheat the oven to 425 degrees F. Cut 1 1/2 pounds small red or yellow beets into two-inch chunks and add them to a baking dish just large enough to hold them. Toss with 3 teaspoons chopped fresh rosemary, 4 teaspoons olive oil, 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground pepper. Roast, turning occasionally, until the beets are golden brown and tender when pierced with the tip of a paring knife, about 1 hour.
Roasted Potatoes and Garlic
Preheat the oven to 425 degrees F. Add 1 1/2 pounds fingerling potatoes to a baking dish just large enough to hold them. Add the unpeeled cloves from 1 head of garlic. Toss with 1/4 cup olive oil, 3 teaspoons chopped fresh thyme, 3/4 teaspoon sea salt and 1/4 teaspoon freshly ground pepper. Roast, turning occasionally, until the potatoes are golden brown and tender when pierced with the tip of a paring knife, about 40 minutes.