Do you own an Aga? Do you eat at least three meals a day? Does your government/mother tell you to eat your vegetables? If you answered yes to at least one of these questions then this recipe is for you.
This a sure cure to the "there's nothin in the house to eat blues" that gets sung from time to time. I can play the Bubba Gump shrimp game and rattle off a seemingly endless list of variants. Add them eggs for an omelette, toss with pasta, white beans and pesto, fold into a simple risotto with grated sharp cheese and truffle oil, top with poached eggs and serve over broiled kale, add them to grilled shrimp. You get the point now get busy making recipe/technique one of your own.
nice knife work
Look for nice firm vegetables that can do double duty. Avoid too many water vegetables like yellow or green squash and eggplant, they don't hold up well in this application. Nothing wrong about a fridge full of produce. It's important not to overcrowd the vegetables on the pan. If you do they will just steam and not have any caramelization .
Let's gather up some tools and ingredients. Depending on your knife skills give yourself anywhere from 30 to 40 minutes. This recipe makes 8 cups. Feel free to do math and make more or less.
- Get 2 sheetpans, put one on the top rung and one on the floor of the Roasting Oven to preheat
- Cut the following vegetables into pieces the size of your thumbnail, see examples above.
- Put them into a large bowl with a tablespoon of vegetable oil and a pinch of salt
- 3 nice table carrots
- 3 stalks of celery
- 1 cup of brussel sprouts
- 1 bunch of thicker asparagus, snap the ends of the bottom by hand, there is a natural breaking point for them
- 2 onions
- quarter head of cauliflower
- two stalks of broccoli
- EVOO, lemon wedge and honey if desired
- chopped parsley if desired
This should yield 8 cups more or less
Toss with the oil and salt
Add half to one sheetpan and half to the other
Bake into the Roasting Oven, top rung and floor,
Set timer for 9 minutes
Timer goes beep and check for doneness. Use good judgement, they will carry over a little.
I would cool any vegetables I don't plan on eating as quickly as possible. The best way is to get them out of the hot sheetpan and put them on something flat and cool, Aga Roasting Pan works well
Any vegetables you plan on eating now I would toss with a little EVOO, squezze of lemon and maybe a touch of honey and fresh chopped parsley.
That's it, pretty easy with decent knife skills and the worlds finest cooking vessel.