One of the best side-effects of (finally) cooling temperatures is that it becomes bearable to turn on an oven again! Summer salsas, chilled salads, and kabobs from the grill are heavenly in their time; still, I have missed my Dutch oven and my cast iron pans.
Roasting is my default cooking method. I love the flavors, the caramelization and tenderness. As the pace of life quickens in the colder months, I also love the ease. A few moments spent washing, cutting, and drizzling herbs and oil over the bounty of my CSA share is a quiet moment to see and appreciate all the textures and colors we’ve grown. I like to season everything with my hands, to be sure the oil and spices are evenly spread. This simple preparation is rewarded by a lengthy span of “hands-off” time as the oven quietly finishes our family meal.
The oven is a handy sous chef, indeed. Its even, dry heat browns and seals in moisture, enhancing the flavor of nearly anything we entrust to it. Everyone has roasted potatoes, but don’t confine yourself to root vegetables! Peppers, eggplant, radishes, broccoli, turnips, green beans, and squash are all delicious roasted. Remember that firmer and drier vegetables will taste better if they cook for longer, and softer varieties with higher water content will reach their peak flavor more quickly. A good starting point is 425 F; plan to check on your veggies every 15 minutes or so if you’re not following a recipe. As cooking techniques go, roasting is a comparatively fail-proof experiment! Fill two sheet trays with rainbow stripes of vegetables, season them all generously, and have leftovers for days. Add some apples or grapes for variety. Try roasting your meat and vegetables together for a breathtakingly simple dinner full of juicy flavor. One dish meals don’t always come from a pot!
Here are a few options to try this week:
Step-By-Step Guide to a Sheet Pan Meal
Happy Roasting! Be well, Ashley, Collin, John, Lex, Alexandra, Rory, Nate, James, happy hens, healthy hogs, and all the black dogs
