Food Blog - Awesome Roasted Vegetables

One of the dishes that looks hard but is relatively easy to do is Roasted Vegetables. If you can peel and you have an oven, you can this!!

Start out with vegetables that you know are going to roast well. Root veggies like beets, carrots, onions, and potatoes are great roasted. Check what is local and in season in your grocery store. Today I chose to use beets, onions, eggplant, tomatoes and--- surprise radishes. I started roasting radishes only recently after seeing Ina Garten do it on her cooking show. After roasting, the radishes have a mild flavor, similar to a well-done turnip. And for those of you who haven’t tried beets, they are a firm texture and slightly sweet. Weird Note: Beets make your trips to the restroom colorful. Don’t be concerned.

Recipe:
Pre-heat oven to 350 degrees.
Ingredients:
3 small to medium sized beets (peeled)
1 sweet onion (peeled)
12-20 radishes (cleaned) – (20 radishes if they are small or 12 big cut in half)
6 small eggplants (cleaned with tops cut off)
12 grape tomatoes (washed)
Salt
Pepper
Garlic Powder
Onion Powder
Cooking oil (olive oil is nice)

Cut beets into quarter or smaller if the beets are big. Cut the eggplant lengthwise. If the radishes are big cut them in half. Cut the onion into sixths or eighths if it is big. The beets take the longest to cook and will be firmer texture than the other vegetables after roasting. Be conscious of sizing and cut the veggies so nothing is too big.

Coat vegetable in cooking oil and sprinkle with salt, pepper, onion powder and garlic powder to your taste. I don’t use a lot of salt so I sprinkle lightly but I love garlic so I sprinkle liberally with the garlic powder. Arrange on the tray with the cut side down for the eggplant and radishes.

Bake vegetables for 45 minutes. Carefully test one of the radishes. The texture should be firm but not crunchy. If it is crunchy, bake for another 10-15 minutes.

Let me know what you think. I can’t wait to dig into these veggies!!!