Almost everyone likes roasted vegetables. I'm not talking about the bland boiled sides nestled next to beef or chicken. I am slightly averse to those boiled and steamed sides, knowing that a little seasoning can brighten the dullest of veggies.
Use what you have in your pantry. Hard veggies hold up better than soft ones. The veggies listed below are great, but you could play around with mushrooms, the squash family, asparagus...the combinations are endless. The veggies used below have a robust flavor, seasoned with onion and garlic before they roast. One more step before they roast, an important one in my book. All the vegetables are quickly blanched or semi-cooked and drained before they roast. This lessens roasting time, letting the color and taste shine. A generous spritz of olive oil gives them a sheen and crunch. Finally they are dressed in an arugula pesto for zest, flavor and freshness. What's not to like!
ROASTED VEGETABLES WITH ARUGULA PESTO
Serves 6
1 bunch of Broccoli
2 Carrots
2 Sweet Potatoes
6 small Red Potatoes
1 Zucchini
1 small Eggplant
Onion Powder
Garlic Powder
Kosher Salt
Olive Oil
Olive Oil Spray
1 cup Arugula
3 tablespoons grated Pecorino Romano
1/2 teaspoon Garlic Paste
1/4 teaspoon Kosher salt
1/4-1/2 cup Extra Virgin Olive Oil
Put a large saucepan filled with water to boil.
Cut broccoli into bite size pieces.
Slice carrots on the bias thinly.
Once the water has boiled, drop broccoli into water and blanch for 30 seconds. Fish the broccoli out and drain in a sieve.
Blanch carrot slices for 30 seconds, fish them out and drain.
Drop sweet potatoes and potatoes into water and boil for 10-12 minutes till a knife tip goes in easily. Drain and cool. Peel and cut sweet potatoes into 1/4" slices. Cut small potatoes in half.
Cut zucchini and eggplant into 1/4" slices.
Heat oven to 400F/200C.
Lightly oil a baking sheet.
Arrange broccoli and carrot slices on sheet.
Season with onion powder and kosher salt.
Spritz with a little olive oil spray.
Bake for 10-15 minutes till broccoli turns a little brown.
Remove veggies into a baking dish.
Oil the sheet once more and arrange sweet potatoes and potatoes on sheet. Season with garlic powder and kosher salt.
Spritz lightly with olive oil.
Roast veggies for 15 minutes till undersides are slightly brown.
Oil another tray and arrange zucchini and eggplant slices on tray. Dust with onion powder and kosher salt.
Spritz with olive oil.
Bake for 20 minutes till light brown. Flip veggies halfway while cooking.
While veggies roast make arugula pesto.
Blitz arugula, pecorino, garlic paste, salt and olive oil in a food processor till smooth. Scrape into a bowl and keep aside.
Once all the veggies have roasted, place them in the baking dish with broccoli and carrots.
Bake for 10 minutes.
Remove from oven.
Drizzle veggies with arugula pesto and serve hot.
