Boost Fall Flavor with Oven Roasted Vegetables

Roasting vegetables is a great way to boost the flavor and color for great presentation. Consider roasting the traditional and the rare. Make a trip to the farmer's market this weekend with plans to roast some veggies. Use roasted vegetables as a side to roast, grilled or broiled meats. Top a salad with roasted vegetables. Slice foccacia or ciabatta bread and cheese and add roasted vegetables for a wonderful warm sandwich. Top a pizza with roasted vegetables for flavor unlike any other pizza!

Roasting Made Simple

It is imperative that your oven is hot enough. Ideally, an oven should be preheated between 400 and 450 degrees. Use a shallow baking dish that is big enough for the vegetables to be distributed in a single layer. Overlapping or piled vegetables will steam instead of roasting, resulting in a soggy mass. Chop or dice the vegetables in even sizes so that they are all done about the same time. Toss the vegetables in olive or grapeseed oil to ensure even coating. Do not be afraid to use a lot of fresh or dried herbs; it will really compound the roasted vegetable flavor.

Potatoes

Everyone loves roasted potatoes. Variety is the key to making them fun. Cut them in cubes, fans or wedges. Leave the peels on. Mix sweet, gold, and red potatoes. Sprinkle them with oregano, basil, or Italian seasoning. Roast them until they are golden brown. Dip them in ranch or honey mustard or sour cream!

Tomatoes

An overripe tomato doesn't have to be wasted. Slice them or cut them in half. Drizzle with oil and herbs, basil and parsley, and then top with asiago cheese just before they are done.

Kale and other Greens

Do not think that greens have to be boiled to taste great or be sacked full of nutrition. Wash and dry kale. Snip the thick stocks off and shred it with a pair of kitchen shears or a sharp knife on a cutting board. Toss the kale in olive oil mixed with black pepper, sea salt, and garlic powder. Spread on a baking sheet and oven roast about thirty to forty minutes at 425 degrees. Turn it with a large spatula about ever 10 minutes. It is done when it is starting to crisp. Sprinkle it with finely grated parmesan or asiago cheese and return it to the oven for until cheese melts. Roasted kale, spinach, collards, mustard or turnip greens make great seasoned chips to compliment a sandwich or burger. Spice them up with a little cayenne or dried herbs before roasting.

Fennel

Not a common vegetable, but easy to find at farmer's markets and grocery chains. Dice it and roast it with other fall vegetables. It has a great licorice flavor and will compliment a combination of onions, garlic, sweet peppers, and fall squash.

Broccoli, Cauliflower and Carrots

Even traditional vegetables can have a gourmet twist with a sprinkling of herbs and oil and roasted in the oven. Chunk them in even sized pieces, toss with oil and sprinkle with garlic powder and thyme. Cruciferous vegetables take a little longer to roast, so be sure to give them plenty of time to get golden brown.

Garlic

Perhaps everyone's favorite roasted vegetable is also the easiest. Simply peel the cloves and mix them with other vegetables. Or take a whole head of garlic, wrap it in foil and roast 20-30 minutes until it is soft. Squeeze each clove to remove the roasted garlic. Spread it on bread or mix it with cheese for a great, creamy dip.