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Old 08-16-2005, 12:40 PM   #11
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Wow, what coincidence I'm doing zucchini, bell peppers and potatoes tonight!

This is definately one to print off, thanks for posting it marmalady!

p.s.
Squash, pumpkin and celery root are also all great when baked.
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Old 08-16-2005, 04:39 PM   #12
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Wow, you're right; didn't even notice she didn't have those veggies! The squash and pumpkin I'd do at 30 minutes; celery - maybe? - 10?
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Old 08-16-2005, 06:01 PM   #13
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marm - I love roasted veggies in general - cauliflower, beets, turnips are some of my favorites.

I roasted a BUNCH of veggies one time - (broccoli, cauliflower, cherry tomatoes, beets, shallots, Brussels sprouts, asparagus, mushrooms, can't remember what else - oh, carrots, zucchini, squash) made some penne, added some olive oil, kosher salt, and pepper to the penne in the bowl and then topped with these veggies - boy was it good! Roasted cauliflower is a treat and people who hate broccoli love roasted broccoli.
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Old 08-16-2005, 07:06 PM   #14
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I loooooove roasted cauliflower, Elf! How do you cut yours? I cut big 'slabs' vertically down the whole cauliflower, about 1/2 inch thick.
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Old 08-16-2005, 07:25 PM   #15
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Quote:
Originally Posted by marmalady
I loooooove roasted cauliflower, Elf! How do you cut yours? I cut big 'slabs' vertically down the whole cauliflower, about 1/2 inch thick.
I've never done that marm - I usually keep in fairly large clusters - same for the broccoli. I found out the hard way when I made the broccoli too small that they basically turn to "chips" lol Mind you, I liked the crispy texture - but I'd rather it not be! lol I am going to have to try it your way - sounds really good!!!
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Old 08-16-2005, 08:26 PM   #16
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marmalady! thanks - this is so helpful! I love roasted veggies - ALL of them. I love it when a thread gets bumped up...I might miss them otherwise!
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Old 08-16-2005, 10:42 PM   #17
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Originally Posted by callie
marmalady! thanks - this is so helpful! I love roasted veggies - ALL of them. I love it when a thread gets bumped up...I might miss them otherwise!
Why Miz Callie, I see you've become a sous chef..YEA
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Old 08-17-2005, 08:18 AM   #18
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Quote:
Wow, you're right; didn't even notice she didn't have those veggies! The squash and pumpkin I'd do at 30 minutes; celery - maybe? - 10?
Yes, I do pumpkin and squashes for about 30-45 depending on how they are prepared and at what temp they are being baked. LOL, I had meant celery root also known as celeric, which takes about the same amount of time as a rutabaga, in the neighborhood of 30 minutes. But I do like my veggies really soft and well roasted with a crisp crust (if applicable) so I often leave things in at a much lower temp after the initial cooking.

Celery itself, I almost always bake in the juices from a bird (turkey, duck, chicken, etc) or along side a roast. I like to add them about 25 minutes before you take the meat out.
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