Archive | roasted vegetables RSS for this section

Roasted Savoy Cabbage

In my self-appointed quest to prove that everything tastes better roasted, I’ve been roasting pans of vegetables in the oven on a regular basis.  We all know what roasting does for asparagus, squash, sweet potatoes, and Brussels sprouts, not to mention everyone’s favorite chip, kale.  But what about cabbage?
I often include chunks of cabbage in a pan of roasted vegetables and have always enjoyed the crispy edges most of all.  Last week I roasted 1-inch chunks of savoy cabbage (in a single layer), sprayed with a little olive oil and seasoned with salt and pepper.  I roasted it at 400 degrees, turning it a couple times as it roasted to make sure all the surfaces got nicely browned.  Each time I removed the pan from the oven, I’d grab a couple pieces of crisping savoy, ostensibly to “test for doneness.”  By the time the thicker sections were tender, half of the pan had disappeared.  It was that good.
Yesterday I roasted another head of savoy.  This time, I removed the thickest part of the core and then sliced the cabbage like a loaf of bread into 1/4-inch thick slices and arranged the slices in a single layer on 2 baking sheets.  After spraying lightly with olive oil and seasoning with salt and pepper, I roasted it at 400 degrees for what was about 30 minutes total.  During that time, I rotated the pans a couple times and also flipped the round slices of cross-sectioned cabbage.  Some of the darker green leaves had disengaged from the rounds and were crisping up ahead of the thicker slices. These dark roasted savoy leaves were much like kale chips.  As I rotated the pans, I removed those crisped leaves, leaving the round slices to finish roasting.  As you can see in the photo above, the results were a nice variety of crispy dark green savoy chips and ribbons, as well as nicely roasted rounds of pale green cabbage. While enjoying the crispy leaves as a snack, I served the round savoy slices with dinner topped with a luscious lemon-cannelini sauce. Speaking of lemon-cannelini sauce….
My recipe for Roasted Vegetables with Lemon-Cannelini Sauce can be found on One Green Planet. Here’s a photo of those vegetables before roasting:
Here they are again after roasting:
And here is a serving of the roasted vegetables topped with the Lemon-Cannelini Sauce.  Be sure to check out the recipe on OneGreenPlanet.
A final note: The time and temperature at which you roast vegetables can vary with your own preferences.  When you roast at a higher temperature, it will require less cooking time, but you’ll need to be vigilant in watching so your vegetables don’t burn.  If you roast at a slightly lower temperature, the vegetables will take longer, but you won’t need to watch them as closely.  If I’m roasting something delicate like kale leaves, I generally roast them at 350 degrees.  For thicker vegetables, such as squash or Brussels sprouts, I usually go with a 400 or 425 degree oven.  In any case, you’ll want to turn the vegetables at least once during roasting so that they cook and brown evenly.

Roasted Vegetable Towers

As you may have guessed from my previous post, I’m obsessed with roasting vegetables. Here’s one of my favorite ways to make them — it looks fancy, but it couldn’t be easier. All you need to do is roast slices of your favorite “stackable” veggies and then — you guessed it — stack them up! The photo shows a variation on the Vegetable Towers with Red Wine Sauce from my Vegetarian Meat and Potatoes cookbook, (served here with pesto instead of wine sauce) and a side of roasted asparagus.

Roasted Vegetable Towers
Much of the prep work can be done in advance and the delicious results are worth the time it takes to assemble the ingredients. This recipe is adapted from The Vegetarian Meat and Potatoes Cookbook.

3 large Yukon Gold potatoes, cut into 8 slices total (about 1/2-inch thick)
Olive oil
1 large red onion, cut into 4 slices (about 1/4-inch thick)
1 large yellow bell pepper, cut into rings (about 1/4-inch thick)
4 large Portobello mushroom caps
1 large ripe tomato cut into 4 slices (about 1/2-inch thick)
Salt and freshly ground black pepper

1. Preheat the oven to 425 degrees F. Spray or brush the potato slices with olive oil and transfer to a lightly oiled baking sheet. Place the potatoes in the oven and bake until soft and golden brown, turning once, about 20 minutes.
2. On a separate baking sheet, follow the same procedure with the onion slices. After turning the onion slices, place the bell pepper rings on the same baking sheet with the onions and return to the oven until the vegetables have softened, about 20 minutes total for the onion, and about 12 minutes for the peppers.
3. With a sharp knife, remove the dark brown gills from the underside of the mushroom caps. Lightly oil the mushrooms and place on a third baking sheet and bake until softened, about 10 minutes.
4. When all the vegetables have been cooked, allow them to cool slightly, then assemble the towers, seasoning each layer with salt and pepper. First, arrange 4 large potato slices in a lightly oiled shallow baking dish. Top each potato slice with an onion slice, followed by a pepper ring. Top with another potato slice, followed by a tomato slice, and top with a mushroom cap.
5. Reduce the oven temperature to 350 degrees. Tightly cover the baking dish with aluminum foil and place in the oven. Bake until hot, about 15 to 20 minutes.
6. Using a metal spatula, carefully remove the towers and place one in the center of each dinner plate. Surround with sauce of choice.
Serves 4