Roast Post: Vegetables 101

I love to roast anything and everything. I learned this method of cooking from Ina Garten, aka The Barefoot Contessa. I roast every single vegetable, including green beans. I make Ina's roast chicken almost weekly and it turns out perfect every time.
I roast cherry tomatoes for sauce and crostini toppings.
I roast all meats, poultry and fish.

Roasting at high heat retains the moisture and seals in the flavors & juices. When roasting vegetables, they become crispy and sweet with almost a nutty flavor.

My oven is filthy as you can see by a previous post (it has been cleaned since then), and it is always set to 425 or higher.
The smoke alarm is always ringing in this house!

Today I bought this cool stalk of brussel sprouts for $6.99. There were a lot of sprouts on this stalk, and they were all so green and beautiful. I have never seen them sold this way before. I cut each little cabbage head off w/ a paring knife, cut them in halves and roasted the little jewels.





Here is my basic recipe for roasting vegetables:
400 oven.
Liberally sprinkle kosher salt and olive oil over cut up vegetables of your choice.
Roast on a baking sheet until caramelized and brown. Usually 30 minutes does it for most vegetables. (Asparagus cooks quicker).

This week I have made every single vegetable this method, except for carrots, which I will do next week!

roasted sweet potatoes and new potatoes

roasted cauliflower

roasted brussel sprouts