{"id":763,"date":"2010-07-02T13:44:00","date_gmt":"2010-07-02T20:44:00","guid":{"rendered":"https:\/\/www.curtiscchen.com\/journal\/2010\/07\/02\/roasted-vegetables\/"},"modified":"2010-07-02T13:44:00","modified_gmt":"2010-07-02T20:44:00","slug":"roasted-vegetables","status":"publish","type":"post","link":"https:\/\/www.curtiscchen.com\/journal\/2010\/07\/02\/roasted-vegetables\/","title":{"rendered":"Roasted Vegetables"},"content":{"rendered":"<p>Wow.  Has it ever been a long time since I posted a blog entry.  This one&#8217;s a doozy, so brace yourselves.  I probably wouldn&#8217;t be posting now, except that I believe <a href=\"http:\/\/www.grocerycouponguide.com\/articles\/eating-well-on-1-a-day\/\">Jeffrey<\/a> needs a little guidance on how to roast some satisfying and tasty veggies.<\/p>\n<p>Actually, I believe that everyone needs some roast veggies in their cooking repertoire.  They are just too versatile: eat them hot, room temperature, or cold; they&#8217;re a complete dish on their own and make a great supporting player in soups, salads, omelettes, pasta, rice, polenta, hash&#8230; and whole lot of other dishes.<\/p>\n<p>This is how I make Roasted Vegetables.<\/p>\n<p>First, gather some supplies.  I use<\/p>\n<ul>\n<li>a cutting board &amp; knife<\/li>\n<li>a big baking sheeting &amp; stirring implement<\/li>\n<li>three or more types of veggies<\/li>\n<li>salt, pepper, oil and something sour.<\/li>\n<\/ul>\n<p>In this case, the veggie role is played by potatoes\/onions\/red peppers\/carrots and the oil\/sour role is played by some salad dressing I wanted to use up.<br \/><a href=\"http:\/\/2.bp.blogspot.com\/_GfqvBowYNYc\/TC5kTYCgP0I\/AAAAAAAAAhQ\/gIGAq2S8H9w\/s1600\/Supplies.JPG\"><img decoding=\"async\" alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5489435279844458306\" src=\"http:\/\/2.bp.blogspot.com\/_GfqvBowYNYc\/TC5kTYCgP0I\/AAAAAAAAAhQ\/gIGAq2S8H9w\/s400\/Supplies.JPG\" style=\"cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/><\/a>Cut everything up.  I like relatively firm potatoes so I cut them larger than everything else.  I only used one onion (they were <span style=\"font-weight: bold;\">huge<\/span>) and I stole half of one red pepper to use in chili.<br \/><a href=\"http:\/\/4.bp.blogspot.com\/_GfqvBowYNYc\/TC5yc0kMYII\/AAAAAAAAAhY\/wQuPdAy_6B0\/s1600\/CutVeggies.JPG\"><img decoding=\"async\" alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5489450835283566722\" src=\"http:\/\/4.bp.blogspot.com\/_GfqvBowYNYc\/TC5yc0kMYII\/AAAAAAAAAhY\/wQuPdAy_6B0\/s320\/CutVeggies.JPG\" style=\"cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/><\/a><br \/>This step is <span style=\"font-weight: bold;\">optional, <\/span>but I like to see how pretty the veggies look together, so I mixed them up.<br \/><a href=\"http:\/\/3.bp.blogspot.com\/_GfqvBowYNYc\/TC50ijp4JzI\/AAAAAAAAAiA\/PTg2Jo1uGt8\/s1600\/MixedVeggies.JPG\"><img decoding=\"async\" alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5489453132846475058\" src=\"http:\/\/3.bp.blogspot.com\/_GfqvBowYNYc\/TC50ijp4JzI\/AAAAAAAAAiA\/PTg2Jo1uGt8\/s400\/MixedVeggies.JPG\" style=\"cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/><\/a><br \/>Pour on the oil\/sour mix.  I usually use equal parts of oil and a vinegar (or lemon juice), but salad dressing works just fine, too.<br \/><a href=\"http:\/\/2.bp.blogspot.com\/_GfqvBowYNYc\/TC5ydtf7nGI\/AAAAAAAAAhg\/yyKjRdOoGIk\/s1600\/Dressing.JPG\"><img decoding=\"async\" alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5489450850566511714\" src=\"http:\/\/2.bp.blogspot.com\/_GfqvBowYNYc\/TC5ydtf7nGI\/AAAAAAAAAhg\/yyKjRdOoGIk\/s320\/Dressing.JPG\" style=\"cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/><\/a><br \/>Mix well.  The veggies need to be thoroughly coated*.  The oil coating helps conduct the heat; in effect frying the food in the pan.  A few puddles on the bottom of the pan is okay, but the vegetables should not be taking a bath in salad dressing.<br \/><a href=\"http:\/\/4.bp.blogspot.com\/_GfqvBowYNYc\/TC5yeKgfiWI\/AAAAAAAAAho\/OAbnA3YHQUU\/s1600\/Mix_and_Coat.JPG\"><img decoding=\"async\" alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5489450858353494370\" src=\"http:\/\/4.bp.blogspot.com\/_GfqvBowYNYc\/TC5yeKgfiWI\/AAAAAAAAAho\/OAbnA3YHQUU\/s320\/Mix_and_Coat.JPG\" style=\"cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/><\/a><br \/>Salt &amp; pepper the bejeezus out of the veggies, shake the pan to get a more-or-less single layer, and the veggies are all set for the oven!<br \/><a href=\"http:\/\/3.bp.blogspot.com\/_GfqvBowYNYc\/TC5yfDwmFFI\/AAAAAAAAAh4\/OklW2ONIiO8\/s1600\/OvenBound.JPG\"><img decoding=\"async\" alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5489450873721853010\" src=\"http:\/\/3.bp.blogspot.com\/_GfqvBowYNYc\/TC5yfDwmFFI\/AAAAAAAAAh4\/OklW2ONIiO8\/s320\/OvenBound.JPG\" style=\"cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/><\/a><br \/>Turn the oven to whatever setting gives a temperature of about 450 degrees Fahrenheit.  No need to be terribly precise here.  Less heat + More time = More heat + Less time (more or less; although the latter will char the edges of the vegetables more.)<\/p>\n<p>This is what the vegetables looked like after 20 minutes.  The temperature in my oven is 425 degrees.<br \/><a href=\"http:\/\/4.bp.blogspot.com\/_GfqvBowYNYc\/TC50jMpL9TI\/AAAAAAAAAiI\/2cNwf5DTkbQ\/s1600\/20Minutes.JPG\"><img decoding=\"async\" alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5489453143849432370\" src=\"http:\/\/4.bp.blogspot.com\/_GfqvBowYNYc\/TC50jMpL9TI\/AAAAAAAAAiI\/2cNwf5DTkbQ\/s400\/20Minutes.JPG\" style=\"cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/><\/a><\/p>\n<p>This is what the vegetables looked like after another 20 minutes (40 minutes total), and a quick stir to expose a different side of the vegetables to the dry oven air.  The temperature in my oven  is 475 degrees.<br \/><a href=\"http:\/\/1.bp.blogspot.com\/_GfqvBowYNYc\/TC50julCuFI\/AAAAAAAAAiQ\/q_WVlmPG5Lg\/s1600\/40Minutes%282%29.JPG\"><img decoding=\"async\" alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5489453152958855250\" src=\"http:\/\/1.bp.blogspot.com\/_GfqvBowYNYc\/TC50julCuFI\/AAAAAAAAAiQ\/q_WVlmPG5Lg\/s400\/40Minutes%282%29.JPG\" style=\"cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/><\/a><br \/>This is what the vegetables looked like after a final 20 minutes (60 minutes total).  The temperature in my oven is 450 degrees.  I test a potato and declare the dish done.<br \/><a href=\"http:\/\/4.bp.blogspot.com\/_GfqvBowYNYc\/TC50kP6rKgI\/AAAAAAAAAiY\/gCJYRvy6Zv0\/s1600\/60Minutes.JPG\"><img decoding=\"async\" alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5489453161907956226\" src=\"http:\/\/4.bp.blogspot.com\/_GfqvBowYNYc\/TC50kP6rKgI\/AAAAAAAAAiY\/gCJYRvy6Zv0\/s400\/60Minutes.JPG\" style=\"cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/><\/a><br \/>Sometimes I cook my veggies until the onions are all but black&#8211;yummy&#8211;but this isn&#8217;t one of those days.  The vegetables are still good: moist and withered, with some tasty crusty** bits along the edges.<br \/><a href=\"http:\/\/1.bp.blogspot.com\/_GfqvBowYNYc\/TC50kqE2CKI\/AAAAAAAAAig\/tGqG2XQzEHw\/s1600\/Done.JPG\"><img decoding=\"async\" alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5489453168929933474\" src=\"http:\/\/1.bp.blogspot.com\/_GfqvBowYNYc\/TC50kqE2CKI\/AAAAAAAAAig\/tGqG2XQzEHw\/s400\/Done.JPG\" style=\"cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/><\/a><br \/><strike>I forgot to take a picture of what the veggies looked like on the plate, so you&#8217;ll just have to imagine that.  Sorry!<\/strike>  Here&#8217;s the finished dish:<\/p>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/3.bp.blogspot.com\/_5B85svs4ENE\/TF-pwTcgiVI\/AAAAAAABCMQ\/Q_7hbXuXMxg\/s1600\/DSC04119.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"300\" src=\"http:\/\/3.bp.blogspot.com\/_5B85svs4ENE\/TF-pwTcgiVI\/AAAAAAABCMQ\/Q_7hbXuXMxg\/s400\/DSC04119.JPG\" width=\"400\" \/><\/a><\/div>\n<p><strike>But,<\/strike> trust me, they are <span style=\"font-weight: bold;\">good.<\/p>\n<p><span style=\"font-size: 85%;\">* <\/span><\/span><span style=\"font-size: 85%;\">Vegetables will roast just fine with <\/span><span style=\"font-size: 85%; font-weight: bold;\">lot <\/span><span style=\"font-size: 85%;\">less oil.  Just make sure that they are well-coated. I&#8217;ve had a lot of success with a 3\/4-full gallon-sized zip top bag with a tablespoon of olive oil and two tablespoons of vinegar or lemon juice.  When doing this, it&#8217;s usually a good idea to grease the bottom of the pan with to help with cleanup.<br \/><span style=\"font-weight: bold;\"><br \/><\/span>**Yes, the pan is crusty, too.  It seems like cleanup should be intimidating, but it really isn&#8217;t.  Just put water in the warm pan and soak it overnight.  A quick pass with the scrubber sponge and the pan&#8217;ll be ready for the dishwasher.<br \/><\/span><\/p>\n<p><img decoding=\"async\" alt=\"DeeAnn\" border=\"0\" src=\"http:\/\/snout.org\/HotSheet\/DeeAnn.jpg\" title=\"DeeAnn\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wow. Has it ever been a long time since I posted a blog entry. This one&#8217;s a doozy, so brace yourselves. I probably wouldn&#8217;t be posting now, except that I believe Jeffrey needs a little guidance on how to roast&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[92,98,58],"tags":[],"class_list":["post-763","post","type-post","status-publish","format-standard","hentry","category-deeann","category-food","category-recipes"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.curtiscchen.com\/journal\/wp-json\/wp\/v2\/posts\/763","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.curtiscchen.com\/journal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.curtiscchen.com\/journal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.curtiscchen.com\/journal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.curtiscchen.com\/journal\/wp-json\/wp\/v2\/comments?post=763"}],"version-history":[{"count":0,"href":"https:\/\/www.curtiscchen.com\/journal\/wp-json\/wp\/v2\/posts\/763\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.curtiscchen.com\/journal\/wp-json\/wp\/v2\/media?parent=763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.curtiscchen.com\/journal\/wp-json\/wp\/v2\/categories?post=763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.curtiscchen.com\/journal\/wp-json\/wp\/v2\/tags?post=763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}