Oven Roasted Vegetables Two Ways by frick

[BakerAunt]

Oven Roasted Vegetables
Submitted by frick on December 15, 2008 at 3:48 pm

Version I is original; Version II is my timetable:

Equipment needed: large shallow pan (I use a jelly roll pan); I also use three bowls, one for each group. Total baking time depends on amount of vegs: 40 min to 1 hour.

Note that brussels sprouts need more cooking; either 3 minutes blanching or longer in the oven.

Source: Courtesy Gourmet Magazine, Original Version

2 medium parsnips, peeled and quartered or 3 large parsnips,
peeled and cut into quarters
2 medium carrots, peeled and quartered
8 small red potatoes, halved if large
2 small white turnips, quartered
3 tablespoons olive oil
4 white pearl onions, peeled
4 cloves garlic, trimmed but unpeeled
1 large portobello mushroom, stemmed and cut into 8 wedges
8 Brussels sprouts, trimmed and halved
8 shiitake mushrooms, stemmed
2 tablespoons unsalted butter, diced
1/4 cup dry white wine
1 tablespoon thyme leaves
1 tablespoon chopped flat-leafed parsley, leaves
Salt and freshly ground pepper

Preheat the oven to 375 degrees. In a large bowl, toss the parsnips, carrots, potatoes and turnips, in 1 tablespoon of the olive oil, plus a little salt and pepper, until coated. Arrange the vegetables cut-side down on a large baking sheet and roast on the bottom shelf of the oven for 20 minutes or until the vegetables are beginning to brown. Turn the vegetables 2 or 3 times during cooking to prevent burning.

In the same bowl, toss the pearl onions, garlic and portobello mushroom with 1 tablespoon of olive oil, plus a little salt and pepper, until coated. Add this mixture to the baking sheet of vegetables and gently stir to combine. Continue roasting for 7 to10 minutes.

Meanwhile, bring a small saucepan of salted water to boil and blanch the Brussels sprouts for 1 to 2 minutes. Drain thoroughly under cold running water. Set aside separately. In a small bowl, combine the shiitake mushrooms and the Brussels sprouts and toss with 1 tablespoon of olive oil, plus a little salt and pepper, until coated.

Add them to the baking sheet of vegetables, stirring to combine. Dot the butter over the vegetables and sprinkle with 1/4 cup wine. Roast for another 7 to 10 minutes. Remove the vegetables from the oven and gently mix them with the thyme and parsley before serving.

OVEN ROASTED VEGETABLES, Personal Timetable, Version II

Preheat oven to 375 degrees.

Please be aware that if your pan of vegetables is large, all times will need to be increased. I have found mine takes a good hour.

Group One:
2 - 3 parsnips, peeled and quartered
2 small turnips, quartered
2 medium carrots, quartered (may use baby carrots)
8 small red potatoes, halved if large (I like to use fingerlings)
1 Tbs. or more olive oil, salt and pepper
Cut side down; roast 20 minutes
Turn 2 - 3 times to prevent burning

Group Two
several white pearl onions, or one large onion cut in eighths
whole cloves garlic, sometimes use all the head, but broken into cloves
1 large portobello mushroom, stemmed or cut into eight wedges -- or whole
button mushrooms of your choice

Toss with 1 Tbs. olive oil, salt and pepper
Add to baking sheet; stir to combine; roast 7 - 10 minutes

Group Three
Red bell peppers cut in chunks, whole shallots, optional but good
8 brussells sprouts, cut in half if large and blanched 1 - 2 minutes
8 shitake mushrooms, stemmed

Toss with 1 Tbs. olive oil, salt and pepper
Add to baking sheet; stir to combine
Dot whole with 2 Tbsp. butter cut in pieces, and 1/4 cup dry white wine
Roast another 7 - 10 minutes

Remove from oven and mix with 1 Tbsp. thyme and 1 Tbsp. parsley.

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