A quick guide to roasting vegetables

 
                    A Quick Guide to Roasting Vegetables
 
 Recipe By     : Safeway Select
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Tips And Techniques
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *****  NONE  *****
 
 A Quick Guide to Roasting Vegetables
 You can roast vegetables ahead of time; cover and chill up to a day.  For
 best flavor, let them come to room temperature before serving.
 
 Thin Skinned Potatoes (1 pound).  Scrub and cut into 1/2 inch slices.  Mix
 with 2 tsp olive oil.  Bake in a 475° oven in a 8 - 10 inch square pan until
 richly browned, 35 to 45 minutes; turn occasionally.
 
 Russet Potatoes (1.5 pounds, approx 2 large).  Peel and cut into 1 to 3 inch
 chunks.  Mix with 2 tsp olive oil.  Bake in a 475° oven in a 8 - 10 inch
 square pan until richly browned, about 1 to 1 1/2 hours; turn occasionally
 
 Carrots (1 pound, approx 4 large).  Peel and cut into 3 inch long strips.
 Mix with 2 tsp olive oil.  Bake in a 475° oven in a 8 - 10 inch square pan
 until tinged with brown, 20 to 30 minutes; turn occasionally.
 
 Garlic (3/4 pounds, approx 3 large heads). Peel cloves.  Mix with 2 tsp
 olive oil.  Bake in a 475° oven in a 8 - 10 inch square pan until tinged
 with brown, 20 to 30 minutes; turn occasionally.
 
 Fennel (2 large heads).  Rinse, trim off base, bruises, stems.  Cut head
 into 1 to 3 inch chunks.  Mix with 2 tsp olive oil.  Bake in a 475° oven in
 a 10 inch square pan until tinged with brown, about 1 hour; turn
 occasionally.
 
 Green Beans (1 pound slender).  Snap ends; pull off strings; rinse.  Mix
 with 2 tsp olive oil.  Bake in a 475° oven in a 10x15 inch pan until ends
 are browned, 40 minutes; turn occasionally.
 
 Red Onion (3/4 pound, approx 1 large).  Peel and cut into 3/4 inch thick
 chunks.  Mix with 1/2 tsp olive oil and 2 Tbsp balsamic or wine vinegar.
 Bake in a 475° oven in a 8x10 inch pan until ends are dark brown, 40 to 50
 minutes; turn occasionally .  Do not combine with other vegetables.
 
 Roma-type Tomatoes (1 3/4 pounds, approx 12-14 medium). Rinse and cut in
 half lengthwise.  Rub lightly with olive oil; set cut side up in 9x13 inch
 pan.  Sprinkle lightly with salt.  Bake in a 475° oven until edges are dark
 brown, about 1 hour and 10 minutes.  Do not combine with other vegetables.
 
 Red Bell Peppers (1 pound, approx 2 medium).  Rinse and cut in half
 lengthwise.  Broil cut side down 4 to 6 inches from heat until skins are
 charred, about 8 minutes.  Let cook, draped with foil. Pull off and discard
 skins; stems, seeds.  Save juice.  Cut into strips or chunks.  Do not
 combine with other vegetables.
 
 Oriental Eggplants (1 pounds, approx 5 or 6).  Trim off stems.  Cut
 eggplants in half lengthwise.  Turn cut side down; cut each piece lengthwise
 into thirds.  Rub skin very lightly with olive oil.  Lay skin side down in
 oiled pan.  Bake in a 475° oven until richly browned and soft when pressed,
 20 - 30 minutes.  Do not combine with other vegetables.
 
 
 
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