Why Roast Vegetables and how to's photos, roasted garlic crepes filled with cooked black lentils and wilted greens

I am often asked why roast vegetables?..the main reason is that the flavors that are developed are extraordinary...sweetness first, then highlighted individual vegetable characteristic flavor, then caramelization.
Roasting transforms ordinary vegetables into something truly brilliant...

yesterday I found some great chunky garlic and roasted them in grape seed oil ( this a good bland oil that doesn't break down at high temperatures like olive oil may)

I put them in a foil tray just 2 layers deep and drizzled them with oil a smidge of sea salt, covered with foil and baked for 1 hour middle oven rack at 375f

The results can be seen below, beautifully caramel colored and sweet almost dulce de leche flavors, this is a great spread for bread or crackers.
hardly any garlic after breath.( as long as eaten in moderation..lol).

The secrets to roasting vegetables are :
Do not cover these (except garlic) as you want them to form a caramel crust..and roasted veggies are best done directly onto the oiled pan surface as opposed to aluminum foil.

To  move around every 15-20 mins to ensure even cooking... this can be done with a large kitchen spoon or fish slice...always wear oven gloves for this and no short sleeved shirts, as there will be splatter;

Then when ready..they will soft to the touch, & /or golden brown, remove from the oven and allow them to sit in the pan to rest for about 20 mins otherwise no matter how much oil you used, they will be stuck to the bottom of the pan, and you will lose the caramel skins.

You can roast almost any vegetable,( podded veggies might cause a problem as they have excess moisture) but make sure that they are just 1 layer on an oiled cookie sheet.
True (grown in certified organic soil and no pesticides) organic root vegetables, carrots, potatoes, parsnips, beets & etc do not need to be peeled as a lot of nutrients are in the peel.
Conventional grown veggies must be peeled as any pesticides are held just under the skin

I usually marinate mine overnight in sealed bags with oil, &  fresh herbs..I only season after they are cooked..adding salt to carrots, potatoes etc. causes them to lose water, thereby creating a steam affect which has to be avoided.

Also roast similar  structured veggies together.. zucchini, squashes

potatoes, sweet potatoes,

red peppers, red onion, tomatoes, scallion,  bell peppers

Beets take "forever" so always  begin them first and cut them smaller than the other vegetables.

Asparagus and Haricot Vert take just 20 mins

Fresh new season turnips are great but  towards the end of  winter/storage season the older turnips can be bitter even when roasted.

and cut all to a uniform size to ensure even cooking

I generally allow 30-60 mins depending on size and type of veggies at 400-450f

the best herbs I have found are fresh rosemary and thyme..these are woody stemmed and can be left whole..add softer herbs like basil & parsley after cooking and although they may have been cooked in grape seed oil it is always good to finish them with extra virgin olive oil and maybe some wedges of lemons or limes

This week I am preparing grilled veggies with soft corn tortillas( Gluten free)
 Rosemary wholewheat crepes with wilted greens ( I am using some of my own  pesitcide free heirloom Italian "Blue" broccoli leaves) with some beluga lentils (small black lentils)..lentils are the protein element that normally would be used in Vegetarian cuisine;
Italian Vegetable stew with toasted buckwheat, also called kasha it is a dried grain/berry not a wheat and is gluten free, also another superfood that needs more recognition.

my famous Hot Cross Buns made with own made candied peel ( seen in a previous blog). ( I am also going to experiment making a "Hot Cross" flavored sour dough waffle.)

all previous 4 photos..roasted garlic

Beluga Black small lentils

mustard and collard greens soaking

rice milk, roasted garlic and fresh rosemary crepe mix

mushrooms and fresh fennel for Italian style Stew

the veggies for the stew "sweating down"

fresh tomato Tortilla soup..spicy

chili dusted tortilla strips to go into the soup when it is heated through

blended miso, ginger and carrot soup

rosemary-roasted garlic whole wheat crepe to be filled cooked black lentils and wilted greens

Hot Cross Bun dough mix with raisins and own peel

wrapping crepes for delivery ( also can be frozen this way), once cooled on tea towels, layer on foil with a piece of wax paper to prevent sticking, wrap and roll up...as seen in next photograph

sour dough starter..dark water on top shows it is souring as it should..stir this in and feed again before use

The is a fantastic, allspice and apple juice beet borscht