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Topic: Roasted Vegetables  (Read 7756 times)
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MissingWillow
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« on: February 03, 2012 12:11:34 PM »

We're going to visit friends for dinner tomorrow night and I was asked to bring a side dish.  I decided on roasted vegetables.  The carrots, beets and garlic are from our garden.  The rest of the veggies were from our fridge.  To make these - wash, peel, slice your vegetables as desired.  Lay each vegetable in a separate baking dish and splash with a flavored vinegar, drizzle with olive oil, sprinkle with kosher salt.  For instance, I used champagne vinegar on the mushrooms, balsamic on the green beans, strawberry vinegar on the carrots, red wine vinegar on the red pepper, etc.  These go in the oven at 350 degrees.  Stir/toss them every 10 minutes, check them after 30 minutes for doneness.  These usually take between 30 and 50 minutes, depending on the vegetable.


When the red pepper is done, the skin will wrinkle.  When they are cool enough to handle, peel and discard the skin. 


Here they are arranged on a serving dish.  We like these served at room temperature.  I've also roasted butternut squash, eggplant, hot peppers, asparagus and pearl onions using this simple process.  It's always a crowd pleaser.


The beet and carrot tops go our hens.


The rest of the scraps go into our worm compost. 
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« Reply #1 on: February 03, 2012 12:43:00 PM »

Once again, I'm very jealous of your beautiful garden and veggies! And I had no idea you could feed carrot and beet tops to chickens. 
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« Reply #2 on: February 03, 2012 12:46:18 PM »

Yum! I love roasted veggies and your garden vegetables and your presentation are beautiful!
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« Reply #3 on: February 03, 2012 12:51:10 PM »

Roasted veggies are my absolute favorite.  Now I'm thinking about them for dinner!  Cheesy Thanks.
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« Reply #4 on: February 03, 2012 02:06:42 PM »

Thanks everyone!  SonjaBoo, we give leftover bread and fruit/veggie scraps to our hens all the time.  They run up when they see me and hop up to take food from my hand.  They especially love grapes.
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« Reply #5 on: February 03, 2012 02:43:28 PM »

YUM! Totally delicious looking! I especially love roasted carrots, when they get browned and caramelly, OOOOHHH!

I can't believe you sacrifice your beet greens to the hens though, that is one of my favourite greens to eat. Steamed with a bit of lemon, Oh My. The carrot tops are good in stew too, lucky hens.
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« Reply #6 on: February 03, 2012 03:08:40 PM »

We like to spoil them a little.  Their eggs are so lovely.   Wink  We do, however, eat the beet greens in salads sometimes.
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ysmeine
« Reply #7 on: February 03, 2012 04:00:38 PM »

I love beet greens sauteed with onions.

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« Reply #8 on: February 03, 2012 04:49:10 PM »

Those roasted red peppers have me salivating!  I really need a garden.
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« Reply #9 on: February 04, 2012 03:20:42 PM »

Looks delicious!  I love roast veggies.

And I too am so jealous that you have chickens  Wink
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Chalmers
« Reply #10 on: July 09, 2012 08:15:42 AM »

Raw green vegetables are more beneficial for our health and fitness as compare to fried and roasted vegetables but some people like to take roasted vegetables.
Some vegetables can't be taken in raw form such as bitter gourd, pumpkin, lady finger, and peas etc. So it is better to take them in roasted form.
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« Reply #11 on: March 06, 2013 02:10:51 PM »

Yum! You just gave me a dinner side dish. Smiley
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NanniesKitchen
« Reply #12 on: March 06, 2013 03:15:40 PM »

My mouth is watering.
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« Reply #13 on: March 06, 2013 03:30:50 PM »

Aw thanks so much, and welcome to Craftster NanniesKitchen! 
 
 
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« Reply #14 on: March 08, 2013 12:32:22 PM »

I roast onions and root vegetables all the time, and sometimes peppers, but I haven't tried any others. And I never thought about putting a bit of vinegar on them with the olive oil and salt. That's brilliant! I make sage blossom vinegar in the summer when it's in bloom - it would be perfect for many vegetables.

Wulf
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« Reply #15 on: March 08, 2013 12:52:44 PM »

Sage blossom vinegar sounds really tasty!
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