Tuesday, January 26, 2010


One of the great surprises to me about growing older is learning that you never stop learning. I admit it's a naive notion. Ever the late bloomer.
Way back when I was, oh, 20 or so, I recall saying out loud something like, "I can't wait til I'm all grown up." I'm sure I was thinking that that would just magically happen when I was 21 or when I graduated college.
Upon hearing this, instead of guffawing, my wise aunt, who was probably younger than I am now, said, "Oh, honey! You never feel grown up." How disappointing, I thought.
I now know what she meant, of course. You never feel "finished." There's always something more to know, learn, experience.
Then there are the unexpected surprises, like -- for me -- learning how delicious, and easy, roasted vegetables are! Why didn't anyone ever tell me!

I knew about roasted red peppers and have made them frequently, but, even though I'd read all kinds of roasted vegetable recipes, and have probably saved plenty -- somewhere -- I hadn't tried to make them myself. I really didn't see how a change in cooking method could make that big a difference. I probably thought something that easy couldn't be that great. But roasting at a high temperature really releases the natural sweetness of a vegetable.
It all started at Christmas time. I learned that granddaughter Emma's favorite vegetable -- of-the-month, I'm guessing -- was asparagus. (It used to be broccoli.) Now, I love asparagus, but usually steam it. And that just didn't fit with my game plan for the Christmas dinner. But I wanted to please her, especially since I thought she might not like the main course, a seafood lasagne. So I adapted and added asparagus to the menu. And I decided to try roasting.

While the lasagne rested, the asparagus roasted. I spread the trimmed asparagus spears, about 2 pounds, on a foil lined baking sheet and tossed them with a tablespoon of olive oil , a teaspoon of kosher salt, and some minced garlic. And they cooked in a 400 degree oven for about 12 minutes. (They were pretty thin stalks; thicker ones would take longer.) I tossed them just once during roasting. And they were just delicious.

And my roasting roll took over the next several weeks. There were roasted rutabagas, turnips, and parsnips. Then, broccoli and, my favorite, green beans.

Wait til Emma tries them!

1 comment:

  1. Add me to the list of people who like roasted vegetables. I say this and yet we are having canned green beans for dinner. lol


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