Tuesday, February 19, 2013

Real Food: Easy Roasted Vegetables with Garlic and Parmesan

Two notes on this simple recipe:

1.  I've learned a lot of useful things from Cooks Illustrated, one of them being that there is no shame in microwaving a vegetable to speed the cooking process before finishing on the stove top or in the oven; something I first picked up while using The Best 30-Minute Recipe.  (My favorite cookbook for the last several years.)

2. Roasting vegetables in the oven is my favorite way to enjoy them- but it takes time.  Steaming is a quick and simple way to cook vegetables, but I've always disliked how "wet" they can seem when prepared this way, even after draining; and they never seem to stay warm for long.  Is this just me?  Have you noticed?  It's a very lack-lustre way to go, even when you toss them in EVOO etc. for a flavor boost.

This technique solves that problem, and, thanks to the microwave and broiler, takes very little time. This is a basic recipe; it's easy to add in herbs that complement whichever vegetables I'm roasting.  It's also a nice way to dress up inexpensive frozen vegetables in winter.  This extra step in the oven, combined with the EVOO and garlic, allows for so much more flavor to develop with very little effort.

Easy Roasted Vegetables with Garlic and Parmesan

Prep Time: 5 min.
Total Time: About 15 min.


2-4 Cups of your favorite vegetables, prepped and steamed
1 Clove Garlic, minced
1/4 t Lemon juice
Crushed Red Pepper Flakes
Fine Grain Sea Salt
Grated Parmesan Cheese

1. While the vegetables are steaming, combine EVOO, garlic, lemon juice, and a sprinkling of red pepper flakes in a small bowl.  Place top oven rack 6 inches below heating element and turn on broiler. 

2. Once the vegetables are finished steaming, drain well.  Arrange in a single layer on an oven-safe plate.  Drizzle the EVOO blend on the vegetables, season to taste with sea salt and pepper, and toss to coat.  Sprinkle parmesan evenly over the top.

3.  Broil until the cheese is nicely browned, about 6-10 min.  Watch it closely!


If you're cooking for a crowd, multiply as needed and arrange on a baking sheet lined with non-stick foil rather than on an oven-safe plate.

Within 30 seconds of taking that shot... 

...the wolves descended, like something out of National Geographic.  No veggie left behind.

Kids don't hate vegetables.  They hate bad vegetables.  (Me too.)

1 comment:

Danielle said...

My favorite way to eat veggies! Yum! And thrown on top of couscous makes it a whole meal!