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Old 04-28-2019, 05:26 PM
 
Location: Islip,NY
17,470 posts, read 20,825,105 times
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here is what I like roasting:
baby carrots
onions
fresh garlic cloves left whole
butter nut squash cubes
Parsnips
add EVOO, salt and a sprig of fresh rosemary, roast on 400 degrees for about 1 hour.
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Old 04-29-2019, 10:50 AM
 
Location: Southwest Washington State
21,582 posts, read 14,193,916 times
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Quote:
Originally Posted by lubby View Post
here is what I like roasting:
baby carrots
onions
fresh garlic cloves left whole
butter nut squash cubes
Parsnips
add EVOO, salt and a sprig of fresh rosemary, roast on 400 degrees for about 1 hour.
All of this sounds wonderful. But I wonder about roasting cubes of butternut squash for one hour. Isnít that a little long?
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Old 04-29-2019, 01:06 PM
 
Location: Phoenix, AZ > Raleigh, NC
15,021 posts, read 18,874,120 times
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Best new kitchen discovery I've made in a LONG time: roasted red cabbage.

I roast whole peeled shallots quite often. Beautiful flavor.
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Old 04-29-2019, 01:54 PM
 
Location: Southwest Washington State
21,582 posts, read 14,193,916 times
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Quote:
Originally Posted by Jkgourmet View Post
Best new kitchen discovery I've made in a LONG time: roasted red cabbage.

I roast whole peeled shallots quite often. Beautiful flavor.
How about a recipe for the red cabbage? How long? Oven temp?
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Old 04-29-2019, 02:47 PM
 
Location: Phoenix, AZ > Raleigh, NC
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Sure. I take a wedge (half or quarter of the head) and make slices about half inch thick. Leaving the slices as intact as possible, put them on a pan already coated with a bit of olive oil. Spray some olive oil on the slices, kosher salt and pepper to taste.

400 degree oven for around 15 minutes. Turn slices once - which WILL break them up into separate shreds. Try to keep the shreds close together. More kosher salt before serving.

Can easily adapt temperature and time to suit other veggies in the same pan.

I've tried thicker slices, but they didn't seem to cook through.
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Old 04-29-2019, 04:45 PM
 
Location: Southwest Washington State
21,582 posts, read 14,193,916 times
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Quote:
Originally Posted by Jkgourmet View Post
Sure. I take a wedge (half or quarter of the head) and make slices about half inch thick. Leaving the slices as intact as possible, put them on a pan already coated with a bit of olive oil. Spray some olive oil on the slices, kosher salt and pepper to taste.

400 degree oven for around 15 minutes. Turn slices once - which WILL break them up into separate shreds. Try to keep the shreds close together. More kosher salt before serving.

Can easily adapt temperature and time to suit other veggies in the same pan.

I've tried thicker slices, but they didn't seem to cook through.
Thanks! Iíve got Savoy cabbage now. I suppose it would work for that as well.
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Old 04-29-2019, 04:50 PM
 
Location: Majestic Wyoming
752 posts, read 357,842 times
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My favorite roasted veggies are asparagus. I drizzle olive oil on the Spears, sprinkle kosher salt and ground pepper and I cook them at 400į for fourteen minutes flipping them around half way through. Delicious!!!
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Old 04-29-2019, 08:57 PM
 
Location: Phoenix, AZ > Raleigh, NC
15,021 posts, read 18,874,120 times
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Originally Posted by silibran View Post
Thanks! Iíve got Savoy cabbage now. I suppose it would work for that as well.
I've tried this with regular green cabbage, and didn't like it.
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Old 04-29-2019, 11:08 PM
 
Location: Southwest Washington State
21,582 posts, read 14,193,916 times
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Quote:
Originally Posted by Crazy4Chickens View Post
My favorite roasted veggies are asparagus. I drizzle olive oil on the Spears, sprinkle kosher salt and ground pepper and I cook them at 400į for fourteen minutes flipping them around half way through. Delicious!!!
What I do.

I bought some local asparagus this past weekend, and we finished it up tonight. It was the best Iíve had in years. Fresh is always best.
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Old 05-02-2019, 09:55 PM
 
1,418 posts, read 951,392 times
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FYI...try roasting radishes.
They come out so sweet...it's surprising!
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