Anyhow, I began leafing through this cookbook and was drawn to the simple section about roasting veggies in the oven. The steps are few and the results - FABULOUS. I'm particularly partial to roasted asparagus and potatoes.
OVEN ROASTED ASPARAGUS
Preheat over at 400°F.
Remove the rough stem bottoms.
Drizzle and coat the asparagus with olive oil, sprinkle with salt and fresh black pepper. Place on a lightly greased baking sheet (I use a glass pan).
If you like, add minced garlic 5 minutes before the asparagus is done, and mix it in with tongs. You can also complement with tarragon, thyme, crushed fennel seeds, rosemary, or fresh lemon juice. My personal favourite is balsamic vinegar, and I also toss a few tablespoons of capers along.
Roast 15 to 20 minutes, the tips should be a bit crispy and the stems should be lightly browned and crinkly.
OVEN ROASTED POTATOES
Preheat over at 425°F.
Cut potatoes into ¾-inch chunks.
Drizzle and coat with olive oil, sprinkle with salt and fresh black pepper. Place on a lightly greased baking sheet. Again, a glass pan also works.
Roast 45 to 55 minutes, turning occasionally. Again, if you like, add minced garlic 5 minutes prior to end time and mix it in using tongs. You can also add complements of your choice, and formidably, potatoes go well with just about any herb: paprika, rosemary, thyme, sage and on and on down the spice rack.
Try them out, with a side of rice, for days you don't feel like tackling on a complex recipe, but still want to eat a hearty, healthy meal. And try them out especially in the winter months to come!
Recipes from Veganomicon: the ultimate vegan cookbook, by authors Isa Chandra Moskowitz and Terry Hope Romero