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Old 10-11-2004, 07:35 PM   #1
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Roasted veggie chart

Vilasman's topic on roasting fennel reminded me I have this cooking time chart for roasted veg - I would love everyone to try some of the more 'unusual' veg to roast, like broccoli and cauliflower (especially cauliflower, even if you hate it!) - roasting at a high heat brings the sugars out and totally transforms veggies - even brussel sprouts! :)

This is from Roseanne Gold's book on roasting; although she recommends roasting at 500 degrees F !! - most of the time I'm happy with the results at 425 or 450.

ROASTED VEGETABLE TIMES AND TIPS

- Add dry herbs and seasonings along with oil before roasting.
- Add fresh herbs the last 10-15 minutes.
- After roasting, a small amount of vinegar, stock, fruit juice, cream, yogurt or butter can be added to make a moister serving.
- Seasonings such as Worchestershire or hot pepper sauce should be stirred in after roasting.

Pan sizes:
4 cups veggies - 12x8 pan 8 cups veggies - 14x12 pan 12 cups veggies- 18x13 pan

Cooking times:

30 MINUTES
Small beets
Parsnips
Cherry tomatoes
Potato wedges
Fennel
Whole large shallots
Garlic
Sweet potato wedge
Leeks cut in 1 inch
Turnip wedges
Onion wedges
Parsnips
Zucchini halves
Carrot chunks
Eggplant
Endive/chicory

20 MINUTES
Tomatoes
Trevisio
Zucchini chunks
Shallots,whole,med.

15 MINUTES
Broccoli
Mushrooms
Jerusalem artichokes
Italian fry peppers
1-2in.square bell pepper
Cauliflower

11 MINUTES
Asparagus
Scallions

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Old 10-11-2004, 08:16 PM   #2
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:D great info!!! have always wanted a list. and I am with you 450 degrees is hot enough!

Thanks alot for doing this, it will be a real time saver!
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Old 10-12-2004, 07:31 AM   #3
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:D Great chart. Thanks, I have a number of Vegan friends that will enjoy seeing this.

Thanks again :!:
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Old 10-12-2004, 07:54 AM   #4
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This is very helpfull, Marmalady! Thank you for posting this chart!!!
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Old 10-12-2004, 08:26 AM   #5
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Thank you marmalady! I'm printing this now to hang in one of my kitchen cabenents. :D
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Old 10-12-2004, 09:15 AM   #6
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thanks marmalady

another thank you from a fan - definitely a must save
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Old 10-12-2004, 10:21 AM   #7
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You're all most welcome - Happy Cooking!
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Old 08-16-2005, 10:12 AM   #8
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I bought some beautiful young asparagus on Saturday, then had a power outtage that leaves me needing to cook it tonight or lose it. Your chart is going up on my fridge. Thanks, Sandyj
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Old 08-16-2005, 10:53 AM   #9
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roasted vegetables are fantastic...full of flavor, and adaptable to many styles...with olive oil, with panceta or bacon, with small amounts of broth, etc. over rice or pasta, as a side, as a salad or sandwich topping or filling. If this is not in you rrepetory, give it a try. sooooo gooood
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Old 08-16-2005, 10:58 AM   #10
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I've only recently added roasted veg to my repertoire. We had friends over and I was tired of the same old same old and just winged it with some red onion sliced into wedges, asparagus, baby bella mushrooms left whole, zuchini and yellow peppers (basically, whatever was in the fridge or pantry). I drizzled olive oil, sprinkled kosher salt and freshly ground black pepper. I wasn't sure of the timing though, so it was more labour intensive than I wanted - checking on it every few minutes. Came out nice, and a little made a lot...plus it was pretty. -Sandyj
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