Friday, February 24, 2012

Super-Easy Roasted Vegetables

As the title states, these delicious roasted veggies are super easy to make perfectly. I could never figure out how to roast veggies properly. They never cooked right, and there was always a very burnt element combined with a very undercooked element, combined with too much or too little salt. However, Jim did these as a part of the Valentine's dinner he surprised me by cooking, and I couldn't stop eating them. Seriously. He ran to the bathroom while they were cooling and I kept sneaking crispy bits of brussel sprouts out of the dish. Is there a better vegetable than perfectly roasted crispy brussel sprouts? I don't think so.

Anyway, here is the "recipe". It's not so much a recipe as it is a list of recommended steps to take, but it works really well. The big mysterious secret? PUT DIFFERENT VEGGIES IN THE DISH AT DIFFERENT TIMES. So simple and yet so genius.

Super-Easy Roasted Vegetables
This will make about 4 servings, but you can adjust the amount of veggies to make more or less.

3 medium-sized potatoes (I used Yukon Gold, yum, but you can use any kind - even sweet!)
1 1/2 large yellow squash
2 carrots (or equivelant amoung of baby carrots)
1/2 pound brussel sprouts
olive oil
sea salt

1) Set oven to 425
2) Cut all vegetables into bite-sized chunks, and carefully cut brussel sprouts into fourths. Don't worry if pieces fall off the outside of the brussel sprouts. These will get crispy and chip-like and awesome as they roast.
2) Place brussel sprouts into 9"x5" glass baking dish (including any bits that have fallen off) and generously drizzle with olive oil and a bit of salt. Cook for approx. 10 minutes, until they JUST begin to brown.
3) Remove from oven, and add carrots and potatoes. Drizzle with more olive oil and salt, and use a spatula to mix. Return to oven and cook approximately 15-20 more minutes, until brussel sprouts look almost cooked (pretty browned) and potatoes are slightly soft but still not totally cooked.
4) Add squash and still more salt and olive oil! Mix around with spatula and cover lightly with tin foil (this will keep the brussel sprouts from browning too much more). Cook for about 10 minutes.
5) Remove foil, and cook for about 5 more minutes to add an extra hint of crispiness. Remove from the oven, and salt one last time (if desired).
6) Enjoy!

We had these on Valentine's Day with italian sausage, a small salad, and wine. When I cooked them again last night, I had them with cheese pizza. Today I brought the leftovers and had them cold, by themselves, for lunch. It was delicious. You can really make infinite spice additions to this - a co-worker suggested rosemary, which sounds yummy!

If you try them, let me know if you made any additions I should look into...

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