Saturday, October 18, 2014

Roasted vegetables

Hi, welcome to my second post on autumn cooking! Roasted vegetables are so easy and your home is filled with delicious aromas. I think bright orange carrots and pumpkins and the spicy fragrances of cumin and rosemary bring a wonderful warm feeling on a gray November day. My children are not big fans of stir-fried vegetables and have been known to pull certain unwanted bits and pieces out of their soup, but if the veggies are roasted they love them. I'm thankful anytime they are getting vitamins.

Trio of Roasted Vegetables:
You will need sweet potatoes, carrots and a small pumpkin/squash. These Red Kuri Squash or Hokkaido Squash are very popular and easy to find in our supermarkets here in Germany. I have also had some success with growing them in our own garden. 

Peel and slice the veggies into wedges. You do not need to peel the Hokkaido squash but please do remove the seeds! If you like, toss in a few onion quarters as well. Mix all vegetables in a bowl to cover with olive oil. Transfer to a baking sheet or baking dish. Sprinkle with curry or cumin. Roast at 400°F (200°C) for about 30-45 minutes or until soft. Season to taste with fresh ground black pepper and sea salt. 

Potato Wedges:
Scrub the potatoes, only peel if necessary, and cut into wedges (or leave whole, if they are small enough!). Mix in a bowl with olive oil and distribute evenly on a baking sheet. Add some fresh sprigs of rosemary. Turn once or twice during baking. Roast at 400° /200° C for approx. 45 minutes, they should be golden brown with a nice crust. Season with salt and pepper and serve hot.
(photos of potatoes and veggies (above) before baking, getting ready to be popped into the oven!)

A quick dip of yogurt, cream cheese and grated cucumber is lovely with the potatoes. Add garlic or chopped fresh herbs for more flavor and season lightly with salt.
Grated Carrot and Zucchini Salad: 
I like to compliment oven-roasted veggies with a leafy green salad. But I also use whatever I have on hand. This salad of grated carrots and raw zucchini was what I had left over from these muffins . Toss with toasted sunflower seeds and a splash of oil and vinegar. Garnish with cucumber slices for (little) people to munch on!

1 comment:

Anna-Marie Field said...

Mmmmmm!!!! Yummy!!!! All my favourites!!!! And isn't it so easy?? Love roasted veggies any time of the year!!! Have a fab week!!!