She just throws the garlic cloves away (heresy!) as it’s just to aromatize the dish. However, I save them, grab the papery bit with my fingers and squeeze the soft gooey roasted garlic out and eat it.
Mmmm.
Honestly, I’d start by just tossing the cut up veggies and oil with a packet of of Lipton Onion Soup mix before roasting. Modify from there.
Most of the rest of the time it’s because it could use some acid. Squeeze a little bit of lemon on it.
Whisk a little bit of spicy mustard into your olive oil before you add it.
If you really want some garlic punch, mince up a clove or two really, really fine (better yet, Microplane them) then toss that with the potatoes and such right after you pull them out of the oven.
You should definitely uncover these for at least half the cooking time. I’d probably crank the heat up, too.
Good good!
swoon excellent point. Onion Soup mix on roasted veggies is a gift from the gods.
Are you cutting the whole root end off or just trimming the little root “button” that’s left after peeling off?
CMC fnord!
I cut off both ends a small amount, just to be able to then cut the onion in half the other way, then peel off a layer of skin, then cut each half again into chunks.
This time I mixed in onion soup mix and will leave uncovered for the last hour at 350. I can’t wait to try it.
Toss the veggies in a little chicken or beef broth. You can use the boxed or canned stuff, or make some from a cube or flavor base. I don’t cover the veggies at all, when I roast them.
My mix is potatoes, onions, carrots, and celery. Sometimes I add a half a turnip.
The dressing for my roasted veg is olive oil, red wine vinegar, organo, and old fashioned mustard. I use peppers, onions, zucchini, tomatoes and asparagus but the dressing should taste good with potatoes and carrots as well
So? How was it?
I’m bumping my 4 month old thread!
I ended up overcooking it the last time (yuck). Like, seriously overcooking (long story).
I ran out of garlic, but what I did this time was used red potatoes, yellow onions and carrots, then added olive oil, black pepper and garlic salt, and finally a few pieces of real butter on top.
It’s now in a preheated (350 degree) oven, uncovered, for 50 minutes to start. I only made a small 4 x 9 (?) (the small one in a 3 piece set) dish this time. I hope it comes out well!
Try smoked sea salt instead of plain salt.
So far, it tastes great, but needs about 20 - 30 more minutes (and about 3 inches more between oven racks to keep me from burning my damn hand).
Wow, it came out good!
Missed this thread the first time round. Biggest thing is to roast uncovered and salt to taste. Be generous unless you’re one of those people for whom salt is just salty. Sounds like you did all that and it worked out. Roast veggies really need nothing more then salt, pepper, olive oil and perhaps a fresh woody herb like rosemary or thyme.
What kind of dish are you using? I’m thinking about making this for dinner in a week or so, it sounds so good!
I don’t understand why you don’t just put meat in it. The OP considered using beef stock, which proves that he is not a vegetarian. Just try roasting some beef bones, oxtails or lamb shanks, make a little stock, and add to the vegetables?
You can certainly do this, and you’ll have a tasty pot roast or stew, but you won’t get the same crispy, golden brown (ok, it’s usually a little darker than “golden”) and delicious outsides to your vegetables.
sparky!, glad it turned out for you! Thanks for the update.
Just a Pyrex baking dish.
Well, my cooking skills are right there with a toddler trying to walk; I can do it with enough energy, but I guaranty I’ll suck at it 90% of the time.
Keeping the veggies uncovered made all the difference. I was surprised at how long I had to cook them! I think the final count was just over 2 hours.