Wednesday, February 2, 2011

Roasting Vegetables

There is something about this time of year that sends me in search of winter vegetables for roasting. Carrots, yams, parsnips, beets, and various squash all find themselves sliced, tossed in a light oil, salted & peppered, and laying patiently on my roasting pan, awaiting the scorching heat of the broiler.

These are vegetables that do not need very much attention. Carrots and beets can be roasted at higher temperatures (200ºC to 215ºC or 400ºF to 425ºF) or they can be broiled.

The care that needs to be taken is with parsnips and yams as they should be roasted at a lower temperature (375ºF or 180ºC) because the sugars in those caramelize faster and can burn.

Other veggies can be broiled and are also delicious. I have just recently discovered that if you broil asparagus that is lightly oiled & salted, they are amazing! My five-year-old asked how I made them taste like fries.

As we are coming into spring, asparagus will be more and more available at great prices.

I think they are my newest favourite things to eat. Broiled bell peppers are also a favourite, but I am waiting for them to be in season so I am not paying so much for them, per pound.


  1. Love, love LOVE roasted/broiled asparagus! Sooo yummy. Also delicious on the barbecue (speaking of spring) wrapped in tin foil, and tossed in light oil with salt and pepper, just like in the oven. Thanks for all the great tips and inspiration Jess! : )

  2. Karen, great idea for the bbq! I can hardly wait for bbq season when I will wrap baby potatoes, carrots, and quartered onions in foil with garlic, butter, salt, and pepper - YUMMY!! And I am so glad you are gathering inspiration!! Keep on reading AND commenting!

  3. Hey! MARGARET here! About how long did you roast the asparagus? ((Jess))

  4. Margaret, I think they were about 7 minutes. Keep an eye on them and let them go until they are golden. They roast up best when right under the broiler, with it on high. Enjoy!!