June 10, 2010 by Flora Dawn
If you are like me, you are trying to find ways to get more vegetables in your family’s diet. And somehow a bowl of steamed vegetables sitting on the table just isn’t that exciting.
One of my favorite ways to cook vegetable is to roast them. So how does this differ from baking?
By definition roasting is cooking in a dry heat, typically at a high temperature with a fat involved. Baking is generally at a lower temperature, often with liquid or other juices. Baking is the term used to cook a cake, pastry, or casserole type dish.
Roasting is a simple and quick way to cook many vegetables. I have read that the food retains more of it’s nutrients this way, as opposed to boiling or steaming.
Roasting really mellows the bitterness in many vegetables and instead, imparts a sweet, slightly nutty flavor, which most people, especially kids, prefer. Not to mention roasting gives the food a really nice browned appearance and if allowed to roast long enough they’ll get crisp on the outside like in oven fries.
Some of my favorite roasted vegetables are: potatoes, sweet potatoes, zucchini, carrots and squash. This week I saw orange cauliflower at the produce stand and it was perfect roasted.
If you have never roasted vegetables before, you might want to start with something you know your family will enjoy, like red potatoes or carrots.
Roasted Cauliflower with Garlic
Although the directions are for cauliflower almost any vegetable could be used here. The cooking time may vary slightly though depending on the variety and the size of the pieces being roasted.
- 1 head of cauliflower cut into 2 inch chunks and washed and trimmed
- 2 Tb olive oil
- 1 clove garlic, minced
- salt and pepper to taste
- Preheat oven to 400 (you could also use convection, but your veggies will get browned and crisp quick, so make sure and watch them closely).
- Toss cauliflower pieces in oil (I do this directly on a rimmed baking dish, but you could use a bowl) to coat evenly.
- Add garlic and season with salt and pepper to taste.
- Place on a rimmed baking sheet and roast in preheated oven about 20 minutes or until cauliflower is fork-tender,turning the baking sheet halfway through the baking time.