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Question Roasting Vegetables

6 years 10 months ago #1 by Katssun
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    • Parmesan Roasted Asparagus

    What you need:
    Aluminum foil
    Baking sheet
    1 lbs. (500g) fresh asparagus
    Parmesan cheese
    Olive oil (not the EVOO kind because this is for cooking!)

    Directions:
    Preheat oven to 400F (200C)
    Slice off the rough ends of the asparagus (about a 0.5-1 inch / 1-2 cm)
    Mix the asparagus and olive oil in a foil-lined baking sheet and spread them evenly
    Shred significant amount of Parmesan cheese onto the asparagus
    Roast for about 10 minutes in the oven

    Serve immediately.
    6 years 3 months ago #2 by Kristin Darken
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    • I was trying to come up with something interesting that would work for both Vegetarians and a number of allergy prone individuals in my company for this year's holiday potluck. This is what I came up with:


    Savoury Roasted Butternut Squash

    1kg/40 oz.... Butternut squash (peeled, cored - you can roast the seeds later for an extra treat if you like, and cut in 2 cm cubes)
    500g/16 oz.... Cranberries (fresh, not dried)
    500g/16 oz.... Pears (Bosk and Bartlett work well, peeled, cored, and cut in 2 cm cubes )
    Mix relatively evenly and put in a baking pan

    Warm enough virgin olive oil to cover the above
    2 large tablespoons of minced garlic
    2 large fresh Basil leaves, minced
    2 4" stems of fresh Rosemary, leaves stripped and minced
    1 4" stems of fresh Oregano, leaves stripped and minced
    1/2 tablespoon sea salt

    Cover the veggies in the herb infused oil, and place in an oven at 400-ish. Roast about half an hour to 45 min, to just before veggies start to get soft.

    If you don't have nut allergies, you can add pecans or walnuts to this.
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