This week's column is written by Chef Tony Rechsteiner, who has been a chef for 39 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
Roasted Vegetables
Roasting pulls the water out of vegetables and concentrates their flavour. Try tasting a roasted carrot next to a boiled carrot and you'll see how roasting emphasizes the vegetable's natural sweetness.
Roasting works best for root vegetables, such as carrots, turnips, potatoes, and onions, and for vegetables that contain a great deal of moisture, such as tomatoes and mushrooms. Sometimes, these softer vegetables can be coated with bread crumbs to add texture.
At times you may also want to roast root vegetables in their skins: russet potatoes because we like to eat the skins, beets because they bleed and dry out once they're peeled, and baby vegetables because their thin skins are entirely edible. But usually we roast vegetables that have been peeled beforehand. Cut the peeled vegetables into sections or wedges, and then lightly coat with olive oil or melted butter to prevent them from drying out in the oven.
Vegetables can be roasted alone or in combination. Most of the time, all we need to do to roast vegetables is to slide them into the oven and turn them over from time to time so they brown evenly. A nice touch, however, is to pour a little good meat or chicken broth into the roasting pan about ten minutes before the vegetables are done. The broth quickly reduces in the heat of the oven and glazes the vegetables.
Vegetables being roasted alone can also be surrounded by roasted meats or poultry like leg of lamb, roast beef, or roast chicken. When you roast them this way, drippings from the roast mingle with and flavor the vegetables.
I have included a recipe for roasted butternut squash that has carrots and onions included.
Roasted Butternut Squash
Makes 4 to 6 portions as a side vegetable dish
Ingredients
500 g butternut squash, peeled and cut into 1 inch cubes (approx. 4 cups )
2 medium onions, peeled and coarsely chopped
250 g carrots, peeled and cut into 1/2 inch diagonal slices
Non-stick cooking spray or olive oil can be substituted
30 ml dark brown sugar
1/3 tsp Salt
Pinch of black pepper
30 ml butter or margarine
Method:
Preheat oven to 400 F
Line a large baking sheet with foil or parchment paper, spray with cooking spray or drizzle with olive oil if using.
Place vegetables in a bowl and sprinkle on salt, pepper and brown sugar, spray lightly with spray or drizzle a little more olive oil if using.
Arrange vegetables on baking sheet in a single layer.
Bake for 30 minutes, then stir gently, continue cooking for another 10 to 15 minutes or until vegetables are tender.
Remove from oven, drizzle with butter or margarine toss to coat.
Serve and enjoy.
