Sunday, May 22, 2011

Roasted Vegetables

1 Fennel Bulb, trimmed (remove the green, celery-like top), sliced in half (leave bulb intact) and then sliced into wedges
1 Celery Root Bulb, peeled, quartered, and cut into large chunks
2 Rutabaga, peeled, quartered and then cut into large chunks
6 Carrots, peeled and cut into 2" pieces (I like to cut them in the diagonal, because it looks nice)
3 T. Extra Virgin Olive Oil
1.5 T. Ground Fennel Seeds
1 T. Dried Mediterranean Oregano
1 tsp. Northwoods Seasoning or Northwoods Fire (for extra heat)
1/2 tsp. Dried Garlic
1/2 tsp. Sea Salt

*Make sure that all of your vegetables are uniform in size, so that they cook evenly. 
  1. Preheat oven to 415F.
  2. In a large bowl, toss vegetable with oil and seasoning. 
  3. Pour on to a baking sheet and transfer to preheated oven. 
  4. Bake for 45 minutes or until roasted to desired texture; this will depend on size and actual oven temperature, but it took mine 45 minutes to roast. 
  5. Garnish with fresh, chopped parsley for a little bit of freshness. 


I decided to post this recipe, because I am often asked how to roast vegetables. I don't know if there is a standard, but I always just crank up the oven to 415F and go about my chopping...regardless of the veggie. I have a love of celery root and fennel, so I decided to roast those. I also like the addition of a little sweetness, so I added carrots, and I've recently discovered that I really like rutabaga, so I added that. You can use this technique with pretty much any vegetable, but will just need to adjust the cooking time to accommodate. And, with regard to vegetables...the smaller you chop/cut/slice them, the faster they will cook/roast. 

1 comment:

Cupcakes said...

God these vegetables look so good...