Market Report: Mixed Roasted Vegetables

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We’d overbought at the market and had new produce coming in from the most recent run.The crisper drawers were getting a bit crowded, so I decided to roast up all the hearty vegetables in a single pan at 425 degrees. I salted, olive oiled, garlic-ed, and thymed it all and then gave it a 90 minutes or so, turning them with tongs midway through. And what came out was the perfect vegetable and starch in one. Gorgeous and full flavored enough to stand up to any roasted meat or poultry or even big-flavored fish like salmon. Just make sure you salt it enough and cook it until it’s caramelized on the outside super tender within. The kids loved the novel-looking carrots: slender, with the little green tops, as if out of some Beatrix Potter cookbook.
—Hugh

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4 Responses to Market Report: Mixed Roasted Vegetables

  1. Karen says:

    Yum, that looks beautiful. I love that baby fennel.

  2. beth says:

    This looks great – do you really roast these for 90 minutes? That seems like a long time at 425 degrees….?

  3. Hugh says:

    I was surprised at how long it took, too. Granted, my oven thermometer might be a bit off, and these were some pretty hearty vegetables (beets can a long time to cook), so you might want to check in on then 45 minutes or so into the cooking time and then every 15 minutes or so thereafter just to be on the safe side. And not every vegetable will cook at the same rate. I was lucky with this batch, but you wouldn’t roast, say, tender asparagus and hearty beets for the same duration. And due to the vagaries of equipment and ingredients, all cooking times are ballpark in the end: main thing is you want things to be caramelized and tender, not scorched and dry.

  4. God that looks delicious!! (note to self: Walk away from the computer and go eat lunch now) But I’m thinking this is a good dish to eat with all the leftover lamb in the fridge. Hmmm.

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