Looking for a roasted vegetable recipe.

[novice_01]

I'm looking for a recipe to make roasted vegetables in my oven, using maybe sqaush, zucchini, etc.

Is there a trick to having them come out crunchy? I don't know if I'm cooking too long or too short.

Thanks.

[Mezzaluna]

Which veggies do you want to roast? I've roasted asparagus, white and sweet potatoes, carrots, onions, eggplant (for baba ganoush-type spread).

I roast asparagus at 425 F. I lightly oil them, season them with kosher salt and pepper, then turn them halfway through the 20-25 minute (or so) roasting time. I prefer to roast asparagus that's thicker, as it tastes sweeter than the skinny twig-like stalks.

For potatoes: Preheat the oven to 425F. Cut the potatoes into sticks, toss them in oil (olive or vegetable) so they're lightly coated, season with salt, pepper and perhaps some herbs you like (thyme, rosemary, etc.). Spread evenly on the oiled sheet and stir them once or twice as they cook. I think 30 minutes will do it, but keep an eye on them.

This also works for other root vegetables such as carrots, parsnips and also for peeled winter squash cut in 1.5" chunks.

[novice_01]

I had used squash and zucchini sliced into 1 / 4 " slices; some came out sort of squishy, some were a little firmer.

Do the thicker ones come out a little crunchier?

If I cook them longer, do they come out not as crunchy?

[yorvo]

Here's my roasted root vegetable. I love this hearty dish. I like to use beets, turnips, parsnips, carrots, red potatoes, and brussel sprouts. I cut all the pieces about a square inch or inch and a quarter. If you can find baby beets use them whole and leave the brussels whole. I like to cut the parsnips in like a steak fry cut and the carrots in thick wheels just to give it all some variety. Put it all in a baking dish. I have a lasagna pan I use. Put a few whole cloves of garlic and some fresh rosemary sprigs and toss it all together with S&P, some quality olive oil, and balsamic vinegar. Roast in the oven stirring occasionally for about an hour or until they are cooked to your liking. This is great the next day just nuked for a couple minutes and top with more balsamic and some crumbled feta.

[Just Jim]

That's very similar to what I offer during the holidays, except I've never used brussel sprouts.
I'll have to try that.

[OregonYeti]

Originally Posted by novice_01

I'm looking for a recipe to make roasted vegetables in my oven, using maybe sqaush, zucchini, etc.

Is there a trick to having them come out crunchy? I don't know if I'm cooking too long or too short.

Thanks.

To the OP's question, I'm wondering if zucchini and squash should be roasted at a higher temp for a shorter time (?) Or perhaps bigger pieces, or left whole?

[yorvo]

Originally Posted by Just Jim

That's very similar to what I offer during the holidays, except I've never used brussel sprouts.
I'll have to try that.

The brussel sprouts are great. I'll never boil them again. It also adds some green to it. I was serving this as a veg a couple winters back. It was one of those dishes that people either loved or hated. I liked that about it.

I'd say zucchini is not the best choice for roasting but it will work. If I was going to I'd find the biggest ones I could and quarter them lengthwise, deseed them to reduce the moisture, and cut them in bigger pieces.

[OregonYeti]

Originally Posted by yorvo

I'd say zucchini is not the best choice for roasting but it will work. If I was going to I'd find the biggest ones I could and quarter them lengthwise, deseed them to reduce the moisture, and cut them in bigger pieces.

I've seen zucchinis 6+ inches in diameter--you mean those?

[yorvo]

Originally Posted by OregonYeti

I've seen zucchinis 6+ inches in diameter--you mean those?

Those would work great. You just want something big enough so when you cut out the seeds you still have a good size piece of squash. Zucchini for me is more suited for sautte.

[OregonYeti]

A simple one I like is zucchini sauteed in olive oil with a bit of oregano and S&P.