This past winter we began roasting almost all our veggies. We started out with potatoes and onions tossed in olive oil. Then we added zucchini, which led to cherry tomatoes and eventually we got brave enough to add Brussels sprouts, a formerly avoided at all cost vegetable. Had no idea these could be so amazing…. we actually ate Brussels 2-3 times a week for months.
As the leaves fall off and crisp up during roasting….they become what we fondly refer to as “Brussels chips.” Our standard roasted veggie marinade also evolved: olive oil, Dijon mustard, fresh sage & thyme leaves, sea salt & fresh cracked pepper, and a pinch of cayenne. Toss any combination of veggies of different colors and flavors, cut to different sizes, and roast them into dinner.
We now roast tomatoes before adding them to our tomato sauces. We roast zucchini and add it to salsas. Roasted butternut squash becomes sweetly caramelized. And roasted cauliflower becomes nutty and mild. Recently I was introduced to robust and flavored olive oils, when Shelby and I stumbled upon a wonderful Oil & Vinegars shop. Roasted veggies have just been given a flavor boost. You’ll find this roasted cauliflower eats more like a snack than a side dish….in fact it never makes it to our dinner platings. Enjoy!
- 1 medium head cauliflower trimmed to bite-sized florets discarding the bigger stalks.
- 2 – 3 Tbl. extra virgin olive oil
- Sea salt
- 2 Tbl. grated Parmesan cheese
- Preheat oven to 400 degrees.
- Line baking sheet with foil.
- Toss cauliflower florets in olive oil and salt.
- Roast for 25 – 30 minutes turning after 15 minutes.
- Take the time to individually turn the florets so that each piece has a chance to brown.
- Remove from oven and serve with a sprinkle of Parmesan cheese.