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roasted vegetables

Armenian Roasted Vegetables

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A sucker for roasted vegetables, I couldn’t wait to make this recipe by Olia Hercules and her Mamushka cookbook. Fall and winter has us roasting vegetables regularly. I’ve roasted cabbage before and loved it so the combination of these Armenian Roasted Vegetables was quite intriguing to me.

Ensure you cut your vegetables thick as illustrated in the recipe. I’ve noticed while making recipes from this cookbook they use a lot of dill and yogurt in Eastern European Cooking. Our student from Spain has advised the same. Things I would have never known had I never joined the cookbook club. My mom used to cook with dill she grew in her garden. Dilled baby potatoes are one recipe that stands out from childhood. It’s an herb I adore. Serve these veggies along side a roasted chicken, pork loin or beef roast.

Olia also suggests to change things up, try adding some feta before serving.

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Armenian Roasted Vegetables
Author: 
Recipe type: side, dinner, lunch
 
Ingredients
  • half a small head of cabbage, cut into thick wedges
  • 1-2 carrots, peeled and sliced
  • 1 zucchini, thickly sliced
  • 2 celery sticks, thickly sliced
  • 1 small onion, peeled and quartered
  • 1-2 cups cauliflower florets, thickly chopped
  • 1 pepper, cored, seeded and thick slices
  • 3 tbsp olive oil
  • 1 beefsteak tomato, thickly sliced
  • 1 tbsp chopped fresh dill
  • salt and pepper
Instructions
  1. Preheat the oven to 400F. Place all the vegetables except the tomato in a large roasting pan.
  2. Pour the oil over and season well with salt and pepper. Mix everything together with your hands and pop in the oven until the edges of the vegetables start to char, 30 minutes.
  3. Arrange the tomato slices on top, season and place in the oven for another 15 minutes. Sprinkle the chopped dill over, taste for seasoning (adjust if necessary) and serve.

 

Roasted Vegetable Soup with Chipotle

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How often do you find leftover vegetables in your fridge begging to be used before they grow legs?! In my soup adventures this week, I was tossed whether to make a soup with some of my frozen meatballs or leave it a plain vegetable soup. Once I decided to puree the soup, I went with a vegetarian style soup kicked up a notch with some chipotle in adobo sauce. The chipotle in adobo sauce gives the soup quite a kick (spicy), so you may want to start with 1/2 tsp of the chipotle first, taste, and keep going until it is hot enough. If you do not like spice, just omit entirely.

Change up whatever vegetables you want to add in, and make it completely vegetarian or vegan by using vegetable stock. If you do not like or have bok choy, leave it out. It really is an acquired taste, one I was introduced to in the 90’s by mom mom. She started making this Bok Choy Salad and to this day my entire family loves it. You’ll find bok choy errs on the bitter side and again it might be an acquired taste, but oh so good for you! It will add a little crunch and texture to the soup.

To roast veggies, toss two cups sliced veggies with a splash of sesame oil, soy sauce, salt and pepper. Place on parchment lined baking sheet and bake in 350 oven for 20 minutes or until starting to brown and soft.

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Roasted Vegetable Soup with Chipotle
Author: 
Recipe type: soup, lunch, snack, dinner, entree, appetizer,
Serves: 2
 
Ingredients
  • 2 cups roasted vegetables, chopped (carrots, cauliflower, celery, onion)
  • 2 cups stock
  • 1 tbsp chipotle in adobo sauce
  • 1 tsp cumin
  • ¼ cup bok choy, chopped
  • salt and pepper
Instructions
  1. Toss roasted vegetables into pot and place over medium heat on stove. Add in stock, cumin and bok choy. Bring soup to a boil and lower to simmer. Add in chipotles and a pinch of salt and pepper. Let simmer about 15 minutes to marry the flavours.
  2. Remove from heat and let cool for a few minutes.
  3. Using an immersion blender or food processor puree your soup. If using food processor puree in small batches. I added in a little extra stock to loosen it up a bit.
  4. Place back on stove to heat up to a light simmer.
  5. Pour into your bowl and serve with a sprinkle of bok choy salad, croutons, or even shaved Parmesan.
Notes
To make bok choy salad: Combine ½ cup sliced thin bok choy leaves, 1 tsp toasted sesame seeds, ½ tsp sesame oil, ½ tsp orange zest, 1 tsp orange juice, pinch of salt. Mix well and place a dollop on your soup.

 

Oven-Roasted Vegetables

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It seems like I make a variation of these oven roasted vegetables every Thanksgiving, Easter or Christmas. It’s easy and delicious. We like our vegetables to have a little bite to them, and you can add or remove any you want in this dish.

I also add brussels sprouts to the mix (cut in half), but since they tend to cook faster, I add them for the last 30 minutes of cooking to ensure they are not overcooked.

Stir occasionally as the veggies roast and if you need to add a little more olive oil or salt do so. Season as you go! I sprinkled the vegetables with fresh chopped parsley before serving.

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Oven-Roasted Vegetables
Author: 
Recipe type: side
 
Ingredients
  • 1 Sweet Potato, peeled & cut into cubes
  • 1 Fennel Bulb, washed, trimmed and cut into cubes
  • 6 Small potatoes, washed & quartered
  • 3 Parsnips, peeled & sliced into cubes
  • 1 small butternut squash, peeled and cut into cubes
  • 1 bulb garlic, peeled and separated into cloves
  • 1 large turnip, peeled and cubed
  • 1 red onion, cut into chunks
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp coarse salt
  • ½ cup fresh or dried herbs (thyme, oregano, rosemary)
  • Fresh parsley, chopped - optional
Instructions
  1. Preheat oven to 425F.
  2. In a large bowl mix first 8 ingredients with oil, vinegar, salt and herbs.
  3. Toss into a large jelly roll pan or dish, spread out and season with salt, pepper and another drizzle of olive oil.
  4. Roast, uncovered for 30-60 minutes, pending size of cubes and tossing occasionally until veggies are lightly browned and tender.