Roasting vegetables is a simple method that makes efficient use of cooking space -- the pan can share the oven with a chicken or pork roast -- and results in deep flavor. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.
- Yield: Serves 5 and then some
Source: Martha Stewart Living, December 2009
- 1 bunch of small carrots, peeled
- 4 medium beets, cleaned, trimmed, and quartered
- 8 ounces cremini mushrooms, trimmed and wiped clean, large ones halved
- 5 shallots, peeled and halved
- 1/4 cup extra-virgin olive oil
- 1 tablespoon coarse salt
- Coarsely ground black pepper
Preheat the oven to 400 degrees. Place each type of vegetable in its own area on a rimmed baking sheet. Drizzle the olive oil over all the vegetables. Sprinkle with the salt and pepper.
Roast until the vegetables are tender and lightly caramelized, 25 to 30 minutes. Test each type of vegetable for doneness. Arrange on a platter.