Nothing is happening in the garden today because of the cold. So, I get to cook – my favorite recreation. I love looking in the crisper to see just what’s there, and then pulling out vegetables like mushrooms, zucchini, broccoli, cauliflower, carrots, Brussels sprouts, asparagus and even one of the last eggplants of the season. I’m going to roast vegetables!
Roasting brings out the flavor
Roasting vegetables makes them sublime, giving them that rich “umami” flavor everyone is talking about. All you need are fresh-picked vegetables, good quality olive oil, salt, a sharp knife and a roasting pan. Depending on the vegetable, most will roast to caramelized goodness in about 30 minutes at 375 degrees. Drizzle them with olive oil first, roll around, and then salt when they come out of the oven. Then slice into chunks and add to rice, pasta or simply enjoy plain – a perfect side or main dish. A sprinkling of feta or Parmesan cheese and maybe a drizzle of sriracha sauce complete the dish.
Roasted Broccoli and Carrots with Farro
1 c. broccoli florets
½ pkg. baby carrots
3 T. olive oil
1 clove garlic, minced
½ small onion, sliced
½ c. cooked farro, quinoa, rice, bulgur or millet (cook according to package instructions)
1 t. balsamic vinegar
¼ c. Parmesan cheese
1/4 c. toasted pecans, pepitas or sunflower seeds
Preheat oven to 375. In a sided roasting pan (broiler pan works well), add the carrots and drizzle with 1 t. olive oil. Roast until a fork inserts with ease, about 45 minutes. Remove from oven, salt generously and put aside in a bowl. Add broccoli to pan, drizzle with 1 T. olive oil and roast until crisp-tender, about 30 minutes. Salt and add to carrots.
Add the last tablespoon olive oil to a saute pan and saute the onion and garlic until soft. Add the farro and heat through. Coarsely chop the vegetables and return to the bowl. Add the farro mixture to the vegetables, sprinkle with the balsamic vinegar and parmesan. Top with nuts or seeds and serve warm or at room temperature.
©Kate Jerome 2019