Tag Archives: Silpat

Roasted Vegetables on the Silpat

ImageRoasted Veggies – A Frequent Request at Our House

I know there are hundreds, probably THOUSANDS, of recipes out there for roasted veggies. That’s because it’s one of the yummiest ways to eat vegetables AND one of the easiest to make AND the most attractive AND … okay, so you understand how I feel!

Start out with the basics: crisp veggies, olive oil, salt, and pepper. Then kick it up a notch by adding herbs and garlic. The combination of vegetables is, of course, endless; it makes sense to roast the most dense veggies first, then add the lighter ones, and finish by casting freshly minced garlic across them to roast for another couple of minutes. The picture above contains winter and in-season veggies. The picture below shows root veggies with squash.

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Roasted Root Vegetables with Winter Squash

I’ll share the recipe for the top picture. But really, you can choose any vegetable that you would normally cook any other way, from potatoes to spinach. I tend to avoid the juicy vegetables like tomatoes because I like the crunch you get from roasting the drier ones.

Roasted Vegetables on the Silpat

  • Preheat oven to 400 degrees and place a large Silpat on a large Perforated Sheet
  • Cut 1 inch chunks of a combination of these vegetables to equal 4 cups and place in a bowl: carrots, red potatoes, onions, red cabbage
  • Drizzle with 1 Tablespoon of olive oil, add ¼ teaspoon of salt, ¼ teaspoon of pepper, ½ teaspoon dried rosemary, and ½ teaspoon dried thyme, and stir to coat with the oil. (If you have fresh herbs, double the amount.)
  • Spread these on the Silpat and bake for 15 minutes.
  • Meanwhile, cut 1 inch chunks of a combination of these vegetables to equal 3 cups and place in another bowl: cauliflower, asparagus, and sweet mini peppers. Again, drizzle with 1 Tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon dried rosemary, and ½ teaspoon dried thyme. Stir to coat with the oil.
  • When the timer goes off, spread these veggies over the first ones and continue baking at 400 degrees for 15 minutes.
  • Meanwhile, mince 2 cloves of garlic.
  • When the timer goes off, sprinkle the garlic evenly over the vegetables. Bake for another 3 minutes. Serve with a smile!

 

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