Thursday Recipe Exchange: Roasting

Tried to fit some actual cooking into what has been a very busy week. The weather is very warm here right now, so I want to rush out and buy plants and get summer underway. But even 90 degree (!) temps can be deceptive – at this altitude they still recommend planting after Mother’s day to be safe. We’ve had 90 degrees to freezing whiplash before.

JeffreyW's Roasted Brussels Sprouts, Carrots and Parsnips

Roasting seemed wrong for our summer like weather, but most roasting recipes can be adapted for the gas-grill as needed, so I went with it. Roasting adds great flavor to foods, vegetables in particular. The slow cooking method adds a touch of sweetness and depth to almost any vegetable (current cooking crush Ming Tsai even has a recipe for roasting radicchio). For a quick dinner you can add vegetables tossed with olive oil to the bottom of a roasting pan, top with chicken breasts rubbed with oil and seasoned with salt & pepper and roast until the chicken is required temperature.  One pan dinner in about 35 minutes.

This week I roasted Asparagus topped with mozzarella and tonight’s sweet potato recipe. And here is the link to JeffreyW’s Brussel Sprouts, Carrots and Parsnips.

For dessert I made a batch of Orange Brownies.  I think for the weekend, though, I’m going to stick to stove top cooking and grilling.  What’s on your menu this week? Does weather affect what you want to cook?

Roasted Sweet Potatoes

  • 4 medium sweet potatoes, cut into 1 or 2 inch pieces
  • 2 medium red onions, cut in to 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 tsp lemon juice
  • sprig of fresh time, cut into 4 pieces
  • salt & pepper (about 1/2 tsp of pepper or more, finely ground)

Preheat oven to 425. Combine all ingredients in baking dish. Toss to coat the veggies and bake for 35 minutes, until the sweet potatoes are tender and onions are soft.  

Next Week: Awesome Cookies