Tag Archives: roasted vegetables

Pasta with Pecorino and Pepper

Peter Piper picked  a peck of…

This dish (Barefoot Contessa Back to Basics) was quick and easy, and really very good.  In order to add some color (and nutrition) to the meal, I rounded it out with some roasted broccoli and asparagus, which we served right on top of the pasta.

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Oven Roasted Vegetables

From Barefoot Contessa:  Back to Basics, this recipe was just the right combination of earthy potatoes and fresh, green vegetables.  I substituted leeks for the fennel.

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Prosciutto-Roasted Bass with Autumn Vegetables

This recipe (Barefoot Contessa Back to Basics) is another in the series of recipes I tried out on my parents while my husband was out of town.  Because the recipe gives some discretion in the type of fish used, I made it with Alaskan Haddock instead of bass (draping the prosciutto on top of the fish instead of wrapping it), and we toyed with the vegetables as well.  We made a half-batch of everything, so we eliminated the butternut squash (I couldn’t stand the thought of peeling an entire butternut squash for just one cup to be used, especially because we were leaving town the next day), and we substituted sweet potatoes for the white potatoes.  The whole meal was fantastic, and I think it helped me convince my parents to come back to visit again soon.  The asparagus was left over from breakfast.

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Parmesan-Roasted Asparagus

As much as we’re trying to cook seasonally, the landscape (both on our table and outside) can be pretty bleak in Minnesota in January.  I am ashamed to admit that I don’t even know where these asparagus spears were grown, and I’m going to try not to think of the carbon fuels that were burned bringing them to Minnesota, but I could not resist when they were on sale (buy one, get one free) at our grocery store.  They were delicious.  If you haven’t tried roasting asparagus before, I highly recommend it as a pleasant diversion from the usual steaming.

Barefoot Contessa Family Style

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Parmesan-Roasted Broccoli

Barefoot Contessa Back to Basics, pp. 172-173

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Roasted Winter Root Vegetables

These roast in a relatively short time, so you can put them in the oven while meat is resting before carving, for example, or while you serve the salad or appetizers.  Because they’re somewhat starchy (there’s a sweet potato thrown in there) and they are vegetables, you don’t need more than a green salad to round out this meal if you’re serving meat as a main course.

Barefoot Contessa Family Style, p. 110

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Moroccan Couscous

This was a delightful side dish because it served as a starch and a vegetable, and didn’t require a lot of last-minute hands-on time.  I used whole wheat couscous from Trader Joe’s, and I was pleasantly surprised at how good it was.  Couscous has been largely supplanted by quinoa on our table, so it had been a long time since I’d had it.

Barefoot in Paris, pp. 158-159

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Roasted Parsnips & Carrots

Roasted Parsnips & CarrotsIf you’ve never eaten parsnips before, you might think of them as the pale little sister of the carrot.  Since I’m the pale little sister in my family, I guess I’m the parsnip.  As it turns out, the parsnip isn’t quite as sweet or as pretty as the carrot, either, and so the similarities continue.  This recipe (Barefoot Contessa Back to Basics, p. 179) wasn’t so different from Roasted Carrots, of course, but it gave me the opportunity to eat up the parsnips from our last CSA box of the season.  If I were making this recipe again, I would have cut up the thicker parts of the parsnips more, to make them more similar in size to the thinner ends, and would then roast more evenly.  Even so, the leftovers were so good that I ate them cold for breakfast the next day.  Not too shabby for a pale little sister.

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Roasted Cherry Tomatoes

Are you tired of roasted vegetables yet?  We’re not!  I had several pints of sungold tomatoes hanging out in my fridge from a few weeks of CSA boxes.  They’re delicious raw in salads or just plain, but we’ve been a little bit flooded with them this summer, and so we were looking to try something different.  As with all of these roasted vegetable recipes, it’s great to try them when the weather is cool, so you’re not heating up the whole house with the oven.  We had these plain, as a side dish, but I think they’d be equally good with pasta.  The recipe is in Barefoot Contessa Parties!, p. 85.

Roasted Sungold Tomatoes

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Roasted Carrots

There’s an ongoing debate in our house about the best carrot recipe.  (What?  We don’t have cable.)  I like them roasted.  My husband likes them glazed with honey and orange zest.  The toddler likes them (or at least tolerates them) pureed and added to his macaroni and cheese.  These roasted carrots (p. 149, The Barefoot Contessa Cookbook) made a fine side dish to the Rosemary White Bean Soup, and they added some nice color to the table that evening.

Roasted Carrots

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