Deceptively rich-tasting roasted veggies
Let your oven do the work for dinner tonight. A little bit of patience is all you need to make hearty roasted vegetables that will brighten up plates all winter long.
Roasting tips for any vegetable
Earthy and deceptively rich-tasting, roasted vegetables can make a winter meal. Follow our how-to guide to master this method.
Essential steps: For every two pounds of vegetables, toss with two to three tablespoons olive oil. Season and spread in a single layer on a rimmed baking sheet. Roast at 425 degrees Fahrenheit, until tender and golden brown, flipping once. Since all ovens are different, begin checking for doneness at the early end of the suggested cooking time.
Up the flavor with herbs: Add hardy varieties like rosemary, sage and thyme before cooking. Sprinkle on delicate herbs like cilantro and parsley just before serving.
Roasted Eggplant and Tomato Sandwiches
1 medium eggplant, sliced into 1-inch-thick rounds
Coarse salt and ground pepper
5 tablespoons olive oil, divided
1 pint cherry tomatoes
1/4 cup capers
6 ciabatta rolls, split and toasted
Grated Parmesan or ricotta, for serving
Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.
Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, about 30 to 35 minutes.
Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.
Per serving: 299 calories; 14 g fat (2 g saturated fat; 42 percent calories from fat); 37 g carbohydrates; 7 g protein; 5 g fiber.
Roasted Carrot Dip
1 1/2 pounds carrots, halved if large
1 large onion, cut into wedges
6 tablespoons olive oil, divided
1 1/2 teaspoons ground cumin
2 tablespoons red-wine vinegar
1 to 2 tablespoons Sriracha sauce
1 small garlic clove, minced
Yogurt and pita bread, for serving
Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots and onion with 2 tablespoons oil and the cumin. Season with salt. Roast until golden brown and tender, about 35 minutes, flipping halfway through.
Transfer vegetables to a food processor, and pulse until a coarse paste forms. Add remaining 1/4 cup oil, the vinegar, Sriracha and garlic. Pulse to combine. Season with salt. Dollop with yogurt and serve with pita bread.
Per serving: 180 calories; 14 g fat (2 g saturated fat; 70 percent calories from fat); 14 g carbohydrates; 1 g protein; 4 g fiber.
Roasted Parsnip and Date Salad
2 pounds parsnips, peeled and cut into 3-inch pieces, halved or quartered if large
5 tablespoons extra-virgin olive oil, divided
4 sprigs fresh thyme
Coarse salt and ground pepper
1 small head escarole, leaves torn (about 7 cups)
1/2 cup chopped dates (preferably medjool)
3 tablespoons fresh lemon juice (from 2 lemons)
1/2 cup crumbled feta (2 ounces)
Preheat oven to 425 degrees. On a rimmed baking sheet, toss parsnips with 2 tablespoons oil, the thyme and 1/2 teaspoon salt, and spread in an even layer. Roast, until golden brown and tender, about 40 minutes, flipping halfway through. Let cool.
Toss parsnips with escarole, dates, lemon juice, remaining 3 tablespoons olive oil and the cheese. Season with salt and pepper.
Per serving: 464 calories; 22 g fat (5 g saturated fat; 43 percent calories from fat); 64 g carbohydrates; 7 g protein; 17 g fiber.
Roasted Squash and Mushroom Pasta
1/2 cup fresh breadcrumbs or panko (Japanese breadcrumbs)
1/2 cup grated Parmesan (1 1/2 ounces), divided, plus more for serving
Coarse salt and ground pepper
1 small butternut squash (2 pounds) peeled, halved, seeded and cut into 3/4-inch pieces
4 tablespoons extra-virgin olive oil, divided, plus more for serving
8 fresh sage leaves (optional)
10 ounces button mushrooms, wiped clean and halved
3/4 pound short pasta, such as gemelli or penne
Preheat oven to 425 degrees. Toss breadcrumbs with 2 tablespoons cheese and 1/2 teaspoon salt.
Toss squash with 3 tablespoons oil and the sage, if using, season with salt and spread on a rimmed baking sheet. Roast 10 minutes. Meanwhile, toss mushrooms with remaining tablespoon oil; season. Push squash to one side of pan and add mushrooms. Roast 10 minutes. Flip vegetables and roast until tender and golden, about 20 minutes. Remove half the squash, sprinkle remaining vegetables with breadcrumb mixture and return to oven. Roast until golden brown, about 5 minutes.
Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 1/2 cups pasta water, then drain. Add reserved squash and 1 cup pasta water to pot, and cook over medium-high heat, mashing as it comes to a boil. Add pasta and remaining 6 tablespoons cheese. Season with salt and pepper. Add more pasta water, if necessary, to make a creamy sauce. Stir in remaining vegetables just before serving. Sprinkle with additional cheese and drizzle with olive oil.
Per serving: 594 calories; 15 g fat (4 g saturated fat; 23 percent calories from fat); 96 g carbohydrates; 21 g protein; 8 g fiber.
Time it right
Roast the following 25 to 35 minutes:
■broccoli, cut into florets
■Brussels sprouts, halved
■carrots, peeled, halved (if large) or whole
■cauliflower, cut into florets
■cherry tomatoes, whole
■eggplants, sliced 1 inch thick or cut into wedges, salted 30 minutes, rinsed and patted dry
■mushrooms, halved (if large) or whole
■onions, cut into wedges
■sweet potatoes, cut into wedges
Roast the following 35 to 45 minutes:
■acorn squashes, peel on or off, seeds removed and cut into wedges
■butternut squashes, peeled, seeds removed and sliced 1/2 inch thick
■fennel, trimmed and cut into wedges
■new potatoes, halved (if large) or whole
■parsnips, peeled, halved (if large) or whole
■russet potatoes, cut into wedges