Oven-roasted Autumn Vegetables
Dec. 21st, 2021 06:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredI didn't end up making this for my family gathering on Sunday, so I made it for myself Monday instead. The recipe comes from the Better Homes and Gardens Cookbook.
Ingredients
1 large sweet potato or yam (10 ounces), peeled and cut into 1-inch cubes
1 large fennel bulb (1 pound), trimmed and cut into wedges
8 ounces round red potatoes, quatered
6 ounces fresh shiitake mushrooms, halved
4 large shallots, quatered
2 tablespoons walnut oil
2 tablespoons balsamic vinegar
1 teaspoon coarse salt
Instructions
1. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms, amd shallots with the walnut oil, 1 tablespoon of the vinegar, and the salt. Roast in a 425°F oven for 30 to 35 minutes or until vegetables are lightly browned and tender, stirring once or twice. Sprinkle with the remaining 1 tablespoon of vinegar. Serve warm or at room temperature.
Thoughts and Variations
I used 8 ounces cremini mushrooms, because I couldn't find shiitake mushrooms amd it was an 8 ounce pack. I threw in an extra shallot, because they seemed a bit small and I had extras, and I used sunflower oil because it is also a high-heat oil but is more allergy friendly. (I was originally going to make this for family and one aunt is allergic to nuts.)
Easy to make dish, just chop and toss and you are good to go. I set the timer in 10 minute intervals to remind me to stir (I stirred twice) and based on the doneness of things, I set the last timer for 11 minutes, for a total cook time of 31 minutes. It seemed to work for me and my oven, but your results maybe vary. This made for a nice variety of vegetables and an easy (and mostly healthy) way to prepare them. The one bad note for me was the fennel. I was prepared for it to be licorice-y in flavour. I was NOT prepared for it to taste like postage stamp glue. Honest to goodness, when I took a bite my first thought was "this tastes like glue." Oddly enough, it wasn't a *terrible* taste, so I took a second bite, and that's when I settled on envelope/stamp glue as the taste. Not in a chemical, man-made way, just in a "someone decided to make envelope glue taste like fennel" kind of way. Very odd, and I will see what it tastes like on reheating. If the flavour stays the same, I will probably chuck the fennel but eat the rest of the veggies. Yay for trying new things!
Ingredients
1 large sweet potato or yam (10 ounces), peeled and cut into 1-inch cubes
1 large fennel bulb (1 pound), trimmed and cut into wedges
8 ounces round red potatoes, quatered
6 ounces fresh shiitake mushrooms, halved
4 large shallots, quatered
2 tablespoons walnut oil
2 tablespoons balsamic vinegar
1 teaspoon coarse salt
Instructions
1. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms, amd shallots with the walnut oil, 1 tablespoon of the vinegar, and the salt. Roast in a 425°F oven for 30 to 35 minutes or until vegetables are lightly browned and tender, stirring once or twice. Sprinkle with the remaining 1 tablespoon of vinegar. Serve warm or at room temperature.
Thoughts and Variations
I used 8 ounces cremini mushrooms, because I couldn't find shiitake mushrooms amd it was an 8 ounce pack. I threw in an extra shallot, because they seemed a bit small and I had extras, and I used sunflower oil because it is also a high-heat oil but is more allergy friendly. (I was originally going to make this for family and one aunt is allergic to nuts.)
Easy to make dish, just chop and toss and you are good to go. I set the timer in 10 minute intervals to remind me to stir (I stirred twice) and based on the doneness of things, I set the last timer for 11 minutes, for a total cook time of 31 minutes. It seemed to work for me and my oven, but your results maybe vary. This made for a nice variety of vegetables and an easy (and mostly healthy) way to prepare them. The one bad note for me was the fennel. I was prepared for it to be licorice-y in flavour. I was NOT prepared for it to taste like postage stamp glue. Honest to goodness, when I took a bite my first thought was "this tastes like glue." Oddly enough, it wasn't a *terrible* taste, so I took a second bite, and that's when I settled on envelope/stamp glue as the taste. Not in a chemical, man-made way, just in a "someone decided to make envelope glue taste like fennel" kind of way. Very odd, and I will see what it tastes like on reheating. If the flavour stays the same, I will probably chuck the fennel but eat the rest of the veggies. Yay for trying new things!
