Tag: roasted vegetables

Baked Brie with Roast Vegetables

Warm, melty baked brie served with roasted vegetables and candied garlic will make a great addition to your holiday spread!

I’m starting to think the Fall is a huge lie. We’re all enamored with the idea that the air is crisp and just cool enough to need a light jacket, and that the changing leaves are beautiful. Well, the leaves may be beautiful, but they’re already on the ground. Plus now that we turned the clocks back and its pitch black by 5pm, I can’t see them anyway. And light jackets aren’t nearly warm enough – I’ve already broken out my warm coats. And gloves. I’m not exaggerating when I say I saw snow flurries last weekend.

We may still have a month of “Fall” left, but if you ask me: it’s winter. Time for soup and stew. Roasts. Hot cocoa. And cheese. Sure, I eat my fair share of cheese the rest of the year too, but once the cold weather rolls in? Watch out.

Especially when said cheese is a warm, melty baked brie served with piles of roasted vegetables and candied garlic cloves. This one never even made it to the table – I sat right down in front of my little photography desk and dug right in. Yum!

Since I ditched the traditional puff pastry (who needs it?), I served this with some Walker’s Oatcakes. I hadn’t heard of these before receiving a box in my last Walker’s shipment and I was really excited to give them a try. Like Walker’s cookies, these crackers are made with really simple ingredients: oatmeal, vegetable oil, skim milk solids, salt, and baking soda. They looks like they’d be crispy (like hard tack) but they’re really tender and crumbly, with a neutral, slightly earthy flavor that pairs really well with slightly sweet items like the candied garlic and red peppers.

This baked brie would be a great holiday appetizer or even just a fun way to spend a cozy Friday night in!

Baked Brie with Roast Vegetables

Small cast iron pans are perfect for baking and serving this brie. Because they hold heat so well, the brie will stay warm and melty for a while… just be sure to use a pot holder!

Author: Lauren Keating

Serves: 4-6

Ingredients

1 red bell pepper, cut into thick strips
1 zucchini, cut into ¼-inch coins
1 baby eggplant, cut into ¼-inch coins
½ pound asparagus, trimmed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper
1 small (8 ounce) wheel brie
1 head garlic, peeled
1 tablespoon butter
1 tablespoon brown sugar
2 tablespoons water

Preparation

Heat oven to 350ºF.
Place the brie in a small cast iron pan or similar heavy-duty, oven safe pan. Set aside.
Toss the pepper, zucchini, eggplant, and asparagus with oil and vinegar; season with salt and pepper. Spread on a baking sheet. Tent the vegetables loosely with foil and roast the vegetables for 15 minutes. Transfer the brie to the oven and bake 15 minutes.
Meanwhile, bring a small pan of water to a boil. Add the peeled garlic cloves and boil 5 minutes. drain. Add the butter to the pan and melt over medium heat. Stir in the brown sugar and water. Add the garlic cloves and cook, stirring frequently, until the garlic is soft and the caramel is thick and syrupy. Toss the garlic closed with the roasted vegetables (discard any remaining syrup).

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Disclosure: As an official Walkers Blogger Ambassador, I receive several shipments of cookies throughout the year for free. I was not compensated in any other way.

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Roasted Ratatouille Crêpes for #SundaySupper

Ratatouille is one of my favorite summertime dishes – the richly layered stew of vegetables is a great way to take advantage of the abundant produce that’s available this time of year. It’s simple to make and incredibly versatile: toss it into pasta, serve it over soft polenta, stir into an omelet, or pile it onto a pita for an impromptu pizza.

Serving ratatouille in a crêpe is something I never would have thought of on my own – the whole concept of savory crêpes is pretty new to me – so you can thank Sara Moulton for this one.

Sara is going to be the keynote speaker at the Food and Wine Conference later this month and this week the #SundaySupper crew is sharing recipes inspired by hers. (I unfortunately can’t attend the conference and I have to admit that I’m a little jealous of my friends who will be there – Sara is one of the first chefs I remember watching on television and I love her straightforward, simple style of cooking.)

Instead of cooking the ratatouille on the stove, Sara came up with the idea of roasting the vegetables. Roasting them concentrates their flavor and makes the ratatouille extra delicious. Plus, you get to add roasted garlic to it, which doesn’t even compare at all to regular old garlic. Although it only takes a few minutes of actual work, roasting the dish does mean that this take a little longer than normal to prepare. Luckily, it’s easy to split to work over two days by making the ratatouille one night and filling the crêpes the next.

If you don’t like goat cheese, try it with feta or mozzarella!

Roasted Ratatouille Crêpes with Goat Cheese

Total time

1 hour 45 mins

Author: Lauren Keating

Serves: 6

1 medium eggplant, stem end cut off
2 medium zucchini, trimmed
2 teaspoons kosher salt
4 large plum tomatoes, quartered
1 large red bell pepper, quartered
1 large onion, quartered
1 head garlic
3 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves
½ cup shredded fresh basil
4 ounces goat cheese (chrevre), crumbled
6 prepared crêpes (9-inch)

Cut the eggplant into 1-inch cubes and the zucchini into ¼-inch-thick slices. Toss with 2 teaspoons salt and place in a large colander. Set a plate on top and place the colander inside a large bowl or in the sink. Set aside at room temperature and drain for 30 minutes. Transfer to a clean kitchen towel and gently squeeze out as much moisture as possible.
Heat the oven to 450°F. Add the eggplant, zucchini, tomatoes, bell pepper, and onion in a shallow roasting pan large enough to fit all of the vegetables in one flat layer. Cut a ¼-inch slice off the root of the head of garlic and place the garlic in the center of a large square of foil. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Bring up the corners of the foil and crimp to seal tightly. Drizzle the remaining 2 tablespoons olive oil over the vegetables and add the thyme; season with salt and pepper and place in the oven with the wrapped garlic on the oven rack next to the roasting pan. Roast, stirring often, until the onions are browned around the edges and the peppers are crinkly, about 45 minutes.
Transfer the roasted vegetables to a large bowl and cool. Unwrap the garlic and cool. Finely chop the vegetables; stir in the basil. Pull the garlic apart and squeeze the pulp from the individual cloves onto the vegetables; stir well. Crumble in the goat cheese. Season to taste with salt and pepper.
Spoon about ½ cup of ratatouille into each crepe. Serve at room temperate or place on a baking sheet and crisp in a 350°F oven for 30 minute.

Calories: 273 Fat: 15 Carbohydrates: 26 Fiber: 6 Protein: 10

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Be sure to check out all of the other great dishes inspired by Sara Moulton’s Everyday Family Dinners that the Sunday Supper participants made this week and join in our weekly twitter chat tonight (Sunday) from 7-8pm to chat with Sara!

Breakfast for Dinner:

Family Dinners:

Spectacular Sides and Salads:

Don’t Skip Desserts and Drinks:

You can also follow Sara Moulton and her recipes on www.saramoulton.com, as well as on Facebook and Twitter.

www.foodandwineconference.com

How To Perfectly Roast Any Vegetable

I had a lot of folks asking me how I made those veggies on my Fork Tender Swiss Steak post so here ya go!

Roasted vegetables are all the rage right now. I love them for their ease and flavor. there’s minimal work to do before putting them in the oven and roasting brings out their natural sweetness while keeping their full bodied flavor intact. By adding a drizzle of olive oil, some kosher salt, and a few simple herbs, you can create a unique side dish in no time using pretty much any vegetable that you have on hand.

It’s fun to get creative with herbs and mix and match them (or leave them out entirely). While fresh herbs are wonderful, dried are also very economical and what I use most often. I love using dill, parsley, and basil, but I’ll put dried Italian seasoning on just about anything. It is the ketchup of dried herbs for me!

I also use plain old vegetable oil if I don’t have olive oil handy, and melted butter makes a flavorful substitute as well.

Today I am going to show the bare bones, basic way to perfectly roast any vegetable so I’m just going to use a little olive oil and salt to demonstrate how incredibly easy it is. Do it like I do or just use this as a general guide and add in your favorite flavors. The options are not only endless, but delicious every time!

This guide to roasting vegetables is from my latest book, Come Home To Supper (page 172). I wrote that book to be all about options. There are countless options from start to finish for the recipes inside, making it easy to prepare supper for your family based on what you have on hand. You can make the recipes using store bought conveniences (pizza sauce, cream soup, etc) or use my quick shortcuts (homemade cream soup in less than five minutes, homemade pizza sauce, in less than 2 minutes), etc. I have all of the basic recipes in there (yellow cake from scratch that uses plain old all purpose flour with five different kinds of icing) and then show you recipes where I put them together to make delicious meals. You can go by my final recipes if you like, there are tons of skillet meals, casseroles, Sunday dinners, and even toss it in slow cooker meals that are ready when you get home. Also, if you have my first cookbook, you’ll be happy to know that Come Home To Supper doesn’t have a single duplicated recipe in it.

Now, let me show you how easy it is to roast veggies

Today I am using carrots, brussels sprouts, red potatoes, yellow squash, and a sweet onion.

I have roasted tomatoes, asparagus, corn, eggplant, zucchini, turnips, bell peppers, mushrooms, cauliflower, baby carrots (straight from the package), and pretty much any other vegetables that have roamed into my kitchen.

This works every time and is simple as can be.

Chop your veggies into bite sized chunks, or bigger. I like to keep mine a little on the big side.

You’re going to need Olive Oil and a little bit of salt to do this the simple way. I truly truly truly prefer kosher or sea salt on this. Especially that big crystal Kosher salt. Today I have a finer grain Kosher but that will work just fine. It does make a difference!

Having said that, if all you have on hand is iodized salt (table salt) go ahead and use it and they’ll still turn out just fine.

Drizzle with a little olive oil.

Sprinkle with salt.

You can also add pepper if you like and even dried herbs.

I’m just gonna keep it simple today and go with olive oil and salt to let the vegetables flavor shine through.

Now use your hands and toss all of those veggies really well until they’re coated in oil.

Spread them back out again into one layer.

You’ll notice that some vegetables brown faster than others. Brussels sprouts are like that. Now if you want a little more color on your other veggies, what I do is just use a pair of tongs and scoot the brussels sprouts into one corner and then cover that corner with a small piece of foil while the rest continues to brown. However, what you see in that photo there are perfectly cooked, lightly browned, flavorful roasted vegetables ready for my plate!

Enjoy and please share this post on Pinterest or Facebook if you’ve found it useful!

Ingredients

Raw Vegetables of your choice*
Olive Oil (about 2 teaspoons for each cup of vegetables)
Kosher Salt to taste
Ground Black Pepper to Taste (optional)
Herbs of your choice to taste (optional)

Instructions

Preheat oven to 425. Chop up veggies into chunks and spread out onto a rimmed baking sheet.
Drizzle then with oil, about two teaspoons of oil for every one cup of vegetables, just enough to coat. Sprinkle them with salt, pepper (if using), and dried herbs (if using) to taste. I use about a teaspoon of kosher salt for an entire pan of vegetables.
Toss veggies with your hands until well coated in oil. Place in oven for ten minutes. Remove and flip veggies over with a spatula and return to oven for another 10-20 minutes or until vegetables are the desired brownness for your liking.

*You can roast pretty much any vegetable. Examples are: Carrots, brussels sprouts, potatoes, squash, onion, tomatoes, asparagus, corn, eggplant, zucchini, turnips, bell peppers, mushrooms, cauliflower, and pretty much whatever else you come up with.

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http://www.southernplate.com/2014/06/how-to-perfectly-roast-any-vegetable.html

“A dream doesn’t become reality through magic; it takes sweat, determination and hard work.”

~ Colin Powell

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