Last year I stocked my fridge with roasted vegetables for Passover-it was so liberating!
Besides having a handy side dish at the ready, we piled them on salads and layered them on matzah. Roasting brings out a natural sweetness in most vegetables that most people like.
I prepared a wide assortment of roasted veggies, sometimes serving them mixed together on the platter, but usually I like to separate them so everyone can easily choose according to their taste.
1. Cut vegetables you will cook together into similar sizes:
~quarter and seed bell peppers
~quarter roma or halve cherry tomatoes
~slice zucchini or sweet potatoes lengthwise into "planks"
~cut parsnips and carrots into "fingers"
~cube rutabaga winter squash and beets
2. Preheat oven to 400 degrees or convection oven to 375 degrees. In a bowl, toss vegetables with just enough olive oil to lightly coat, a light sprinkle of kosher salt and a dash of black pepper. Further seasoning isn't necessary, but you can experiment all you like, here's how:
~use sprigs of sturdy, fresh or a teaspoon of dried herbs like roesmary, oregano, thyme, sage
~ Seasoning blends are a timesaver but omit the kosher salt if you use them
~Add slices or whole cloves of garlic to tomatoes, leeks and shallots
~If you're serving right away, a sprinkle of Parmesan cheese in the last 10 minutes of roasting is a good touch
Toss again so the seasonings stick to the vegetables.
3. Spray a large shallow baking pan with non stick spray and place vegetables in a single layer, allowing for space between so they will brown nicely.
4. Place baking pan in the preheated oven on an upper rack. If using a convection oven to roast vegetables, you can place two baking pans in at once. Roast for 20 minutes, stir cubes and fingers, turn planks and slices. Roast another 20 minutes. Root vegetables will take another 15-30 minutes to reach desired tenderness.
preparation time: 10-20 minutes ~ cooking time: 40-60 minutes
can make ahead
a kosher for Passover Recipe