Not Just a Hunk of Cow

Mention "roast" to my mom and images of a hunk of beef slow-cooked in the oven with onion soup mix, potatoes, carrots, and onions will pop into her mind. I grew up with pot roast dinners at least twice a month. They were a standard comfort food in my mother's cooking rotation. But, the roast that is a standard in my menus is roasted vegetables. I haven't met a roasted veggie that I didn't like. Potatoes are a given, but tossing asparagus, green beans, broccoli, cauliflower, onions, peppers, zucchini, eggplant, or brussels sprouts with a bit of olive oil, fresh ground pepper, and coarse salt before roasting to a golden brown (and seemingly burnt bits are more than acceptable here) makes the most of gorgeous vegetables.

Previously, I have shared my love of Roasted Green Beans, Chile Roasted Sweet Potato Wedges, and Roasted Red Potatoes and Asparagus, but Roasted Cauliflower and Roasted Brussels Sprouts are my current favorites. The method is all the same with slight variations of oven temperature and seasonings. It couldn't be more simple, and that is what I love. Roasted vegetables are always welcome On My Plate.

Roasted Garlic Cauliflower

1 head cauliflower, seperated into florets
up to 1/4 cup olive oil, use your own discretion (I use much less)
3-4 heads garlic, minced
coarse salt
fresh ground black pepper

Preheat oven to 425 degrees.
Toss cauliflower with oil, garlic, salt, and pepper in a large bowl.
Spread evenly in sheet pan and roast, stirring occasionally, until golden, 25 to 30 minutes. (Serves 4.)

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
1/2-3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Preheat oven to 400°F.
Trim ends of the Brussels sprouts and pull off any yellow outer leaves.
Toss sprouts in a bowl with the olive oil, salt, pepper.
Transfer them to a sheet pan and roast, stirring occasionally, for 35 to 40 minutes, until crisp outside and tender inside. (Serves 6)