As I’ve mentioned before, I’ve developed a fondness for eating beets and have developed a hobby of finding new recipes with beets as a featured ingredient. A few years ago, the technique of roasting vegetables came my way, and I was grateful for this new way to enjoy vegetables. Since then, it’s been my go-to method to prepare any fresh beets that come my way, but roasting vegetables is a technique that can be used on most types of vegetables.
Why roast vegetables?
Roasting vegetables is a simple technique that helps bring out the deliciousness of vegetables. Roasting vegetables brings out their sweetness, which makes vegetables like Brussels sprouts more palatable to many.
You can roast just about any vegetable. Hearty root vegetables (like onions, garlic, carrots, parsnips, turnips, potatoes and beets) and winter squash (think butternut squash) tend to work best, because they hold up to the high heat roasting requires and contain more natural sugars to support caramelization, but I also like to roast peppers, squash, cauliflower and tomatoes.
How to roast vegetables
To roast vegetables, cut them into similarly sized pieces and toss them in a little olive oil and any seasonings you wish. Then, spread your vegetables out on a baking sheet, leaving a lot of room between the pieces. The temperature you use will vary depending on how hearty your vegetables are and how brown you want them to get, but somewhere between 400 and 450 degrees (vegetables with a higher water content, like tomatoes, should be cooked a the lower range).
Cooking time will vary as well, but generally 30-45 minutes is the average. You’ll want to toss your veggies a few times during the roasting process, to ensure everything cooks evenly. You’ll know your veggies are done when they start to get a pleasing brown color on the outside and, for vegetables like butternut squash, a fork pierces through easily.
It’s that easy!
My favorite way to eat roasted beets
My favorite method for preparing beets is slightly different from the method I just described. I clean the beets and trim the tops and bottoms, then I put them on a piece of aluminum foil. I take a second piece of foil and place on top of the beets. Then I fold the edges of the two pieces of foil together, to create a pouch to cook my beets in.
Next, I place the pouch on a baking sheet and bake it in a 400 degree oven. After 20 minutes, I flip over the pouch and bake for 20 minutes more. Then I check the beets for doneness, by piercing a beet with a fork, if it passes through easily they’re done, if not, I reseal the foil flip them over and check again every 10 minutes until the beets are the desired tenderness.
Once they’re done, I leave my these little gems in the foil pouch to cool. Once they have cooled to room temperature, I peel and slice the beets into a bowl. Next I drizzle with a nice balsamic vinegar and sprinkle with freshly ground black pepper. This preparation makes a nice dish own its own or atop a nice salad.
What about you? Do you love roasting vegetables? What’s your favorite way to eat them? Let me know in the comments or take your discussion to Facebook!