A Quick Guide to Roasting Vegetables

* Exported from MasterCook *

A Quick Guide to Roasting Vegetables

Recipe By : Safeway Select
Serving Size : 1 Preparation Time :0:00
Categories : Tips And Techniques

Amount Measure Ingredient -- Preparation Method
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A Quick Guide to Roasting Vegetables
You can roast vegetables ahead of time; cover and chill up to a day. For
best flavor, let them come to room temperature before serving.

Thin Skinned Potatoes (1 pound). Scrub and cut into 1/2 inch slices. Mix
with 2 tsp olive oil. Bake in a 475° oven in a 8 - 10 inch square pan until
richly browned, 35 to 45 minutes; turn occasionally.

Russet Potatoes (1.5 pounds, approx 2 large). Peel and cut into 1 to 3 inch
chunks. Mix with 2 tsp olive oil. Bake in a 475° oven in a 8 - 10 inch
square pan until richly browned, about 1 to 1 1/2 hours; turn occasionally

Carrots (1 pound, approx 4 large). Peel and cut into 3 inch long strips.
Mix with 2 tsp olive oil. Bake in a 475° oven in a 8 - 10 inch square pan
until tinged with brown, 20 to 30 minutes; turn occasionally.

Garlic (3/4 pounds, approx 3 large heads). Peel cloves. Mix with 2 tsp
olive oil. Bake in a 475° oven in a 8 - 10 inch square pan until tinged
with brown, 20 to 30 minutes; turn occasionally.

Fennel (2 large heads). Rinse, trim off base, bruises, stems. Cut head
into 1 to 3 inch chunks. Mix with 2 tsp olive oil. Bake in a 475° oven in
a 10 inch square pan until tinged with brown, about 1 hour; turn
occasionally.

Green Beans (1 pound slender). Snap ends; pull off strings; rinse. Mix
with 2 tsp olive oil. Bake in a 475° oven in a 10x15 inch pan until ends
are browned, 40 minutes; turn occasionally.

Red Onion (3/4 pound, approx 1 large). Peel and cut into 3/4 inch thick
chunks. Mix with 1/2 tsp olive oil and 2 Tbsp balsamic or wine vinegar.
Bake in a 475° oven in a 8x10 inch pan until ends are dark brown, 40 to 50
minutes; turn occasionally . Do not combine with other vegetables.

Roma-type Tomatoes (1 3/4 pounds, approx 12-14 medium). Rinse and cut in
half lengthwise. Rub lightly with olive oil; set cut side up in 9x13 inch
pan. Sprinkle lightly with salt. Bake in a 475° oven until edges are dark
brown, about 1 hour and 10 minutes. Do not combine with other vegetables.

Red Bell Peppers (1 pound, approx 2 medium). Rinse and cut in half
lengthwise. Broil cut side down 4 to 6 inches from heat until skins are
charred, about 8 minutes. Let cook, draped with foil. Pull off and discard
skins; stems, seeds. Save juice. Cut into strips or chunks. Do not
combine with other vegetables.

Oriental Eggplants (1 pounds, approx 5 or 6). Trim off stems. Cut
eggplants in half lengthwise. Turn cut side down; cut each piece lengthwise
into thirds. Rub skin very lightly with olive oil. Lay skin side down in
oiled pan. Bake in a 475° oven until richly browned and soft when pressed,
20 - 30 minutes. Do not combine with other vegetables.



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