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Roasting
Written By Catherine Newman
When it comes to vegetables' natural sweetness, roasting giveth what boiling taketh away. Take cauliflower: There may be little less appealing than a steaming pile of sulfurous, sodden curds. But acquaint them with a hot oven, and those florets transform into caramelized, crunchy-tender finger food. Try other veggies — green beans, asparagus, carrots, mushrooms (roasting times will vary). Just give them the oil-and-salt treatment first.
Golden Cauliflowerserves 6 to 8
1 head cauliflower (about 1 1/2 pounds)2 tablespoons olive oil
1 teaspoon or so kosher salt
Heat oven to 450. Use a combination of your hands and a knife to break and cut the cauliflower into bite-size florets and stem pieces. (If you like, let your child do the breaking while you do the cutting.) Put all the cauliflower in a large bowl, massage the olive oil into it (another good job for a child), then spread it out on a large, rimmed baking sheet and salt it generously. Roast in the middle of the oven for about a half hour, using a spatula to move it around every now and then, until it's tender and browned.
Next: Candied Root Vegetables
All Stealth Vegetable Smackdown Recipes
Candied Root Vegetablesserves 4 to 6
To get 6 cups of root vegetables, start with around 3 medium roots — a sweet potato, a large parsnip, and a turnip, say. Don't crowd them in the pan: They need plenty of room or they'll steam instead of brown.
6 cups root vegetables, peeled and diced into roughly half-inch cubes3 tablespoons olive oil
1 1/2 teaspoons kosher salt (or half as much table salt)
Heat oven to 425. In a large bowl, mix veggies with oil, add salt, and mix again. Spread in a single layer on a large roasting pan, then roast for about an hour. Flip with a spatula occasionally so that they brown evenly.
Nutritional Information:
Per Serving (3/4 cup): 125 Calories, 2g Protein, 15g Carbs, 4g Fiber, 5g Sugar, 7g Fat, 1g Saturated Fat, 546mg Sodium, 0mg Cholesterol.
