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Verdura Al Forno (Roasted Vegetables)

Nov 23, 2008 by Tina Ruggiero

6a01053531eb10970c010536137f43970bJust about every vegetable can be roasted with delicious results, yet most of my friends seem to blanch, sauté, steam or sometimes pickle them.

I tend to prefer roasted vegetables, since the high heat brings out their natural flavor, and the dry cooking method preserves their nutrition.

Whether served on a platter as an antipasto, plated as a vegan entrée or enjoyed as a side dish, winter vegetables are ideal for roasting.

Below is my simple recipe for a memorable verdura al forno.  If you don’t have the vegetables I used, that’s fine.  Substitute what’s available at your local co-op, farmers market or grocer.

As always, let me know how things turn out!

Ingredients:

6a01053531eb10970c0105361b8b3b970c1 head cauliflower
1 butternut squash
1 bunch parsnips
1 bunch carrots
1 large, red onion
Excellent quality extra virgin olive oil
French sea salt
Pepper
2 teaspoons each ground cumin, fennel and coriander, combined


Directions:

  1. 6a01053531eb10970c010536138010970bPreheat oven to 400 degrees.
  2. Wash, peel and coarsely chop the vegetables.
  3. Divide the mixture equally among two baking sheets.
  4. Generously brush the vegetables with the olive oil; flip them over and brush the other side.
  5. Sprinkle the spice mixture over the vegetables.  (When you’re finished, the vegetables should be very lightly dusted with spices.)
  6. Place pans in oven.
  7. Roast for approximately 20 – 30 minutes on middle rack.  The vegetables will be done when they’re tender yet firm.
  8. Remove pans from oven.  Drizzle the vegetables with just a bit more olive oil, and season with salt and pepper to taste.

NOTE:  I used vegetables with similar consistency.  If you use asparagus and eggplant, for example, the asparagus will roast sooner then the more hearty eggplant.  In this case, remove the asparagus as soon as it’s done, and return the pan to the oven, so the eggplant can continue cooking.

Filed Under: Cooking, Nutrition, Recipes

Reader Interactions

Comments

  1. Amanda Louden says

    Dec 12, 2008 at 12:48 pm

    Love roasting all veg too.

  2. Tina Ruggiero says

    Dec 16, 2008 at 9:05 am

    Hi, Amanda! I’m glad to read that you enjoy roasting vegetables, too. Do you have any recipes to share? I’d love to exchange a few with you … if you have the time! Enjoy the rest of the weekend.

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