Roasted Vegetables

April 19, 2009 | Chuck
Mango and Coconut Flognarde

Things have been a little crazy these days. foodgawker is growing each month and is keeping me really busy. To add to the insanity, I launched craftgawker last week. It's identical to foodgawker, but focused on arts and crafts. So that's the reason why it's been quiet around here.

But then I got slapped on the hand by BlogHer (our ad provider) for not posting in over a week. I felt like a kid in high school who got in trouble and is being sent to the principle's office. BlogHer's "reprimand" is actually a good thing, otherwise I would have neglected SND even longer.

Anyway, we have a really simple dish of roasted vegetables for you. We made this after a trip to a local farmers' market. It came together by picking up the best looking vegetables at the time. Hungry Bear wanted to prepare them simply to highlight the freshness of the vegetables.

The roasted vegetables are a great side dish and can be served hot or cold. We had them for lunch with some artichoke garlic herb bread and sunny side up eggs. It was simple but really good. Regarding the bread, if you are ever cruising Route 1, definitely stop at Norm's Market in Pescadero and pick up a loaf or three of freshly baked artichoke garlic herb bread. It's fantastic!

Artichoke Bread

Roasted Vegetables Recipe


SND Note: Here's a good instructional video on How to Roast Beets.

Ingredients
  • 3 red beets
  • 3 golden beets
  • 3 bunches broccolini
  • 1 lb baby Yukon gold potatoes
  • 6 cloves of garlic, minced
  • olive oil
  • salt
  • pepper
  • lemon, sliced into wedges
    Directions
    1. Wash and trim beets. Cut large ones in half. Drizzle with olive oil. Wrap in foil, place on pan and roast in 350°F oven for about 1 hour. Remove from foil and rub skin off with paper towel. Cut into bite size pieces.
    2. Wash and halve the potatoes. Add the potatoes to a roasting pan, drizzle with olive oil and toss them with your hands to evenly coat. Sprinkle with salt and pepper to taste. Roast in 350°F oven for about 20 minutes. Add 1/2 the minced garlic and toss evenly. Roast for an additional 10 minutes or until potatoes are browned and soft.
    3. Trim ends off broccolini, cut into 2-3 inch segments. Heat 2 tablespoons olive oil in a large pan. Add the remaining garlic and saute until fragrant. Add broccolini and salt to taste. Saute until tender but still crisp.
    4. Mix together all the vegetables in a large bowl. Serve hot or cold with fresh ground pepper and a squeeze of lemon.

    Makes 4 servings

    [tags]potatoes, beets, broccolini, roasting, vegetables, bread[/tags]

    33 Comments on “Roasted Vegetables”

    1. Amanda said:

      These look delicious. As a society we forget about foods like these for lunch and go for the heavier dinner. I love cooked vegetables at lunch time :)

    2. Jen Yu said:

      Awesome! I love craftgawker! You’re such a busy dude – I find it pretty incredible that you can manage all of these projects. Good on ya, HB for keeping the veggies simple. LOVE roasted vegetables of all kinds.

    3. Lovely how, with really good ingredients, you don’t need to do anything much to them to make them spectatular. Lovely photos, as always — I’m gawking!

    4. curlywurlyfi said:

      I was in Pescadero last year + bought some of that bread to go with the goats cheese from Harley Farms down the road. One year on + I STILL think about it! delicious.

    5. Sarah said:

      I love the idea of this meal!

    6. Kalyn said:

      I love the idea of CraftGawker (although you’d have to pay me a LOT of money to get me to do an actual craft!)

      This sounds like a great dinner. Anything with roasted vegetables is okay with me!

    7. Diana said:

      Craftgawker seems so fun…peeping at all the stuff I could make if I had both the time and the skill!

      Hurray for fried eggs for dinner.

    8. Both the veggies and the bread look really good. I’ve never roasted my own beets before. Thanks for the video.

    9. Sarah said:

      Pescadero is awesome! That bread was so delicious, especially with a little fresh goat cheese. Yum!

    10. Craftgawker is an excellent idea! I’m sending the link to a few people I know who would love it.

    11. sfwork said:

      Hey there! Just checked out foodgawker and I LOVE IT! What a great way to find food bloggers — I posted it all over my Facebook.

    12. Oh man, I have not had the artichoke bread in the longest of times. Now, you’ve got me totally jazzed for it. I should just hop in the car now to grab some. ;)

    13. I have never seen nor heard of bread with artichoke. A definite first!
      Thank you!!

    14. Mahsa said:

      Amazing photos and recipes!

    15. Chou said:

      Artichoke bread sounds wonderful. I like the idea of contrasting smooth artichoke with chewy bread.

    16. me go said:

      Well, I used to really like this site. Obviously, you are paying no attention to it now. Why not just take it down?

      I’ve already scraped the recipes I loved from here. I am sure others have already.

      No need for this place to stay around. Delete.

      Good luck with the other stuff. Much more stupid than this place was, but whatev.

    17. Chuck said:

      me go, you’re welcome for the recipes! seeyathxbai!

    18. I posted a recipe in my link for a great recipe
      this is a new recipe I recently found
      I made it for a family dinner
      the entire family enjoyed it very much

      very nice blog I appreciate good blog content

    19. John said:

      This recipe really looks awesome! I can’t wait to try it!

    20. Just linked to your blog via the fabulous Foodgawker. OMG….you are so busy! Both of your sites are awesome! I am excited to be a newbie to Foodgawker. I am always gawking and have just started submitting photos.

      SND is great. Your recipe here for Roasted Veggies looks divine. One of my favorite ways to eat my vegetables!

    21. Maria said:

      Great photo. Those veggies look amazing!

    22. Kay said:

      I’ve not been through your archives but I’ve missed seeing new posts from you! :)

    23. Joanne said:

      Roasted veggies are one of those simple and delicious things that just can’t be beat. So glad you posted this. I’m also going to have to check out that bread!

    24. Leo said:

      I going to have to try and make this bread. Looks delicious! Thanks!

    25. Jen Yu said:

      When are you going to post another recipe?! :)

    26. Chuck said:

      Jen, Jen, Jen! Why did you have to go there?!? LOL!

    27. I do a roasted veggie thing with potatoes. I use redskins, Yukon Gold, purple potatoes and sweet potatoes. Sometimes I’ll toss some scallions in the oven the last five minutes. It’s such brilliant colors on the plate and goes with so many things – eggs for a Sunday breakfast, a steak – you name it.

    28. Connie said:

      Stumbled upon your site and love it! Come back and post more, please..

    29. Chef Pants said:

      Its look completely yummy, I really glad to seen these pictures, I feel hungry to seen them , I cant to wait to eat them, thanks for share it.

    30. Carlos said:

      Looks delicious!

    31. I came across your blog last week when searching for a Vietnamese sauce recipe. I was excited to find some delicious sounding Vietnamese recipes but then disappointed today to notice your most recent post was 2009! I am glad the site is still active so I can come back for the recipes I’d like to try… I’m half Vietnamese and my husband and I adopted our son from VN a couple of years ago. We would like to incorporate some more VN dishes into our regulars!

      We had some delicious veggie spring rolls at our hotel in Hanoi with some type of fruity dipping sauce. I thought it was a mango flavor but I could be wrong. Hadn’t found anything so far that I thought sounded close and wondered if you might have any ideas… if you are still involved here at all! :)

    32. This looks so delicious! I love the roasted vegetables.

    33. Ever since i’ve been on a new health kick, i’ve been exploring cooking roasted vegetable and stumbled upon this clever recipe. Looks great!

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