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BluesSinger
Friday, December 6, 2013, 10:42pm Report to Moderator Report to Moderator

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So today I roasted Japanese Sweet Potatoes and WOWZZZAAAA!  Much better than any other potato I've roasted!  We made them mashed on Thanksgiving and we love them!

I also roasted turnips and onions and these make a nice compliment to the Japanese Sweet Potatoes.

I pan fried in Olive Oil some Alaria - which they say is Wild Atlantic Wakame (anyone know the difference?) and WOW!!!!  I just tossed all that in with the roasted veggies.  It's delicious!  like a salty chip!  Reminds me a bit of kale chips except saltier.

So... how long to roast broccoli?  I roasted it once before and it got pretty dark .. kind of on the black side.  does it matter?  or is it a taste preference?  



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Chloe
Saturday, December 7, 2013, 12:22am Report to Moderator Report to Moderator

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You don't want anything to be black after cooking......it would contain damaging AGEs...meaning
that the sugars in the food have burned and this wouldn't be healthful to eat.

So the way I roast all veggies is this....I cut up pieces of veggies like cauliflower, carrots, brussels
sprouts (in halves), beets (peeled or not, cut in any shape you like -- I prefer squares).  I also
do onions, mushrooms....it's endless what you can roast.  I rinse veggies and dry.  Drying is key
because you're going to steam instead of roast if your veggies are too watery.  Also I separate
the root veggies from the watery ones so vegetable liquid doesn't contaminate veggies I want
to stay dry.  I often roast in batches. Mushrooms alone....asparagus with stringbeans....carrots,
turnips, rutabaga and parsnips together..  Beets usually alone because they turn everything ekse purple.

I dump veggies into a bowl....drizzle with EVOO and herbs.  Your choice....I use my beneficials...
a little sea salt....and toss around till everything is coated.

I bake in a preheated oven...

Now here's the thing.. Temperature that is too high is the reason your broccoli probably got too dark.
I keep my temperature around 350....lower if  see it's roasting too quickly.

An example of baking time is one head of cauliflower prepared with EVOO, spread evenly in a baking sheet...no pieces overlapping.  Halfway through roasting time....maybe about 15-20 minutes, check and turn pieces....and drizzle with more EVOO if it looks like your veggies are too dry.  I can usually roast a whole head of cut up cauliflower in 35-40 minutes.

Then I turn the oven off....cover with foil....and let the veggies just sit in the oven and finish cooking if they need more time.  This way, they retain some moisture....Veggies like beets and carrots don't dry out if I cover them before they're fully done.

I've perfected my roasting process over time....I have good luck with broccolini when I roast it....With broccoli, you need to make sure all your pieces are cut into the same size so everything roasts at the same rate.

If you're burning roasted veggies, your temperature is too high...you've kept them in the oven too
long and you might not have turned them halfway to make sure they're not overcooking on one side. Also, always pre-heat your oven.  The pan is likely to burn one side if you don't pre-heat.

You can do the same thing on your stovetop....a big fry pan....a medium temperature....turn halfway through cooking and cover and turn off heat for the last 5 minutes.

Want to know the BEST thing to roast?  A whole head of garlic...Cut a big head in half....drizzle
each side with EVOO....lightly salt it, put pieces back together, wrap tightly in foil....place on
a baking sheet...roast at 400 for about 35-40 minutes...OMG...killer good!    The roasted garlic
pieces squeeze right out....can be spread on bread.  I add it to other dishes...rice pilaf, quinoa...



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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san j
Sunday, December 8, 2013, 5:18am Report to Moderator Report to Moderator

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Great post, Chloe!
Thanks for that.

But don't forget to roast Brussels sprouts, too.  


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BluesSinger
Thursday, December 12, 2013, 2:18pm Report to Moderator Report to Moderator

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Quoted from san j
Great post, Chloe!
Thanks for that.

But don't forget to roast Brussels sprouts, too.  


I don't know man... I've always really HATED brussels sprouts...  do they taste different roasted?  and do you cut them up to roast or leave them whole? or either?
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Chloe
Thursday, December 12, 2013, 2:37pm Report to Moderator Report to Moderator

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I think the brussels sprouts lose their strong flavor when roasted and become nutty and sweet.
They seem bitter to me when boiled...but roasting changes the flavor much the same way
fennel changes when roasted... So I used to hate bruseels sprouts when I was eating them at
home as a child....boiled and boring........but I love them now since I'm roasting them.

. I cut in half... toss them in EVOO/salt plus add herbs of your choice...toss them around in the
pan halfway for even roasting.

If you like, roast them with onions...garlic....that way you'll have some flavors you already probably
like and the combo is pretty darned good!


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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BluesSinger
Thursday, December 12, 2013, 2:39pm Report to Moderator Report to Moderator

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Quoted from Chloe
I think the brussels sprouts lose their strong flavor when roasted and become nutty and sweet.
They seem bitter to me when boiled...but roasting changes the flavor much the same way
fennel changes when roasted... So I used to hate bruseels sprouts when I was eating them at
home as a child....boiled and boring........but I love them now since I'm roasting them.

. I cut in half... toss them in EVOO/salt plus add herbs of your choice...toss them around in the
pan halfway for even roasting.

If you like, roast them with onions...garlic....that way you'll have some flavors you already probably
like and the combo is pretty darned good!


thank you!!! I've never done much pan roasting... tell me more!  i.e. cook until browned?  I'm used to oven roasting but I would like to know more about your pan roasting method...
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BluesSinger
Thursday, December 12, 2013, 4:20pm Report to Moderator Report to Moderator

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Also.. anyone ever make roasted Collard Greens similar to Kale Chips?
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Chloe
Thursday, December 12, 2013, 5:16pm Report to Moderator Report to Moderator

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Quoted from BluesSinger
Also.. anyone ever make roasted Collard Greens similar to Kale Chips?


Haven't tried it but any green that isn't terribly flaccid when raw should work. I was thinking
even beet greens would work.  Spinach might work too but not baby spinach.  I get good results
if I put my damp greens into a zip loc bag with evoo sprinkled on top...and then I knead my
veggies so they all get covered with the oil.

My best results for making kale chips is to keep the oven super low -- 250....because this way they are air drying rather than gaining any color. (about 25 minutes) and the chips are super
crispy and everything slips right off the pan. They also maintain a true dark green color...
nothing changes in the way they look, except that lacinto kale tends to lose the wrinkles.

Either I use a sheet of parchment paper on my regular cookie sheet (this would not be a non stick pan but stainless steel) or I use my silicone pan which always requires baking at a lower temperature than metal. Perfect results every time.

Original recipes online for kale chips said to crank oven way up to 400 but I found it burned my chips...
and I had to babysit the oven so I caught the chips before I ruined them.  And burnt food is very
unhealthy to be eating.  Same goes for roasted veggies.  If you see too much browning, lower
the oven temperature.  You can roast veggies to a golden color....but I don't like getting past that
point.  If I have to, I turn off the oven if I think outsides are getting done faster than insides of
vegetables...and I leave pan in the turned pff oven, covered with foil.  The steaming finishes the cooking.




"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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BluesSinger
Thursday, December 12, 2013, 5:35pm Report to Moderator Report to Moderator

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Chloe... did you see the question I also had for you on the Brussel Sprouts?!  
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SquarePeg
Thursday, December 12, 2013, 7:34pm Report to Moderator Report to Moderator

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Roasting seems fine for dense vegetables such as turnip, parsnips carrots.  But I prefer to steam vegetables such as broccoli, yellow squash, asparagus.


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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Chloe
Thursday, December 12, 2013, 7:42pm Report to Moderator Report to Moderator

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Quoted from BluesSinger
Chloe... did you see the question I also had for you on the Brussel Sprouts?!  



I replied to you....go back to post 3-9 and read second paragraph.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Chloe
Thursday, December 12, 2013, 7:47pm Report to Moderator Report to Moderator

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Quoted from SquarePeg
Roasting seems fine for dense vegetables such as turnip, parsnips carrots.  But I prefer to steam vegetables such as broccoli, yellow squash, asparagus.


Have you ever tasted roasted asparagus?  OMG..I love it....I use a higher temp....400
for about 15-20 minutes after putting washed and dried veggies in pan, drizzled with evoo and salt.  Nothing more. Saw Ina Garten do this on Food network...Asparagus stay slightly crisp and are so flavorful.  That's a vegetable I don't like steamed. Flavor is too strong.  I don't have success
roasting broccoli...but yellow squash and zucchini come out fine when I slice in thin long strips
lengthwise, place on pan with evoo/salt and just roast for 20 minutes.  Tastes yummy chopped into rice pasta, garlic/evoo.

Sometimes the way you cut vegetables makes all the difference in how it tastes.



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san j
Thursday, December 12, 2013, 8:00pm Report to Moderator Report to Moderator

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Quoted from Chloe
I think the brussels sprouts lose their strong flavor when roasted and become nutty and sweet.
They seem bitter to me when boiled...but roasting changes the flavor much the same way
fennel changes when roasted... So I used to hate bruseels sprouts when I was eating them at
home as a child....boiled and boring........but I love them now since I'm roasting them.

. I cut in half... toss them in EVOO/salt plus add herbs of your choice...toss them around in the
pan halfway for even roasting.

If you like, roast them with onions...garlic....that way you'll have some flavors you already probably
like and the combo is pretty darned good!

I haven't tried this yet (believe it or not):
The idea of throwing some chilis into that roasting pan strikes me as sheer genius.  



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BluesSinger
Thursday, December 12, 2013, 8:32pm Report to Moderator Report to Moderator

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Quoted from Chloe



I replied to you....go back to post 3-9 and read second paragraph.


well darn! I can't find the answer to this question!

thank you!!! I've never done much pan roasting... tell me more!  i.e. cook until browned?  I'm used to oven roasting but I would like to know more about your pan roasting method...
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Chloe
Thursday, December 12, 2013, 9:00pm Report to Moderator Report to Moderator

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Quoted from BluesSinger


well darn! I can't find the answer to this question!

thank you!!! I've never done much pan roasting... tell me more!  i.e. cook until browned?  I'm used to oven roasting but I would like to know more about your pan roasting method...


Sorry, that's a different question from the one I thought you were asking. Browning foods isn't
healthful...So the way I do this is long and slow on a medium to medium low temperature...
Nothing browns, but the time spent in the oven brings out the natural sweetness of vegetables.

Today I did butternut squash...threw chunks into a pan, drizzled with evoo, salt and a few
squirts of agave....oven was about 325....I let it roast for about 20 minutes, covered with foil....
turned off the oven after about 10 more minutes and it finished roasting on its own....sort of steaming the insides, not drying out the outsides....not browning the outside.  

I also did beets this way....golden beets....cleaned but didn't peel....cut into chunks, threw in
pan, evoo/salt on top...a little water in the bottom of the pan because beets dry out and shrivel
in dry heat. Very little water.. unmeasurable...Beets weren't floating but bottom of pan was
wet.....but didn't want beets to stick to pan...I covered from
the start with foil....baked 350 for about 30 minutes....took off the foil....left the beets in the
pan until they were fork tender and lowered oven to about 300... No browning....the water totally dried up....The beets were moist inside. I do the same thing with carrots...parsnips.

Here's what's so bad about browned food....Advanced Glycation end products.

http://www.realfooduniversity.com/what-are-advanced-glycation-end-products/  


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san j
Thursday, December 12, 2013, 11:01pm Report to Moderator Report to Moderator

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Just wondering what our hunter ancestors did with the meat they killed if they couldn't roast it over the fire.  

Some like their brussels sprouts (and many other foods) roasted to more brownness than do others.
Me, I have no problem with them sautéed/braised, either.

Also, a quick sear of meat (even if you may like to roast it more slowly thereafter   ) will boost flavor as well as help retain juices.  Figure out the difference between that sear and transforming the outside layer of your meat to charcoal  


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BluesSinger
Friday, December 13, 2013, 2:24am Report to Moderator Report to Moderator

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Well as far as browning.. I know it's really bad for some blood types but not Hunters in particular.  Burning yes.. but browning seems to be fine for us.  

Your answers are stellar and so helpful.. you should write a book on Roasting Veggies!  

Thank you ever so much for your help..   I wish there was a heart to post...  
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Chloe
Friday, December 13, 2013, 6:10pm Report to Moderator Report to Moderator

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Quoted from BluesSinger
Well as far as browning.. I know it's really bad for some blood types but not Hunters in particular.  Burning yes.. but browning seems to be fine for us.  

Your answers are stellar and so helpful.. you should write a book on Roasting Veggies!  

Thank you ever so much for your help..   I wish there was a heart to post...  



{{{{{hugs}}}}}



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Victoria
Sunday, December 15, 2013, 8:33pm Report to Moderator Report to Moderator

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Thanks for the inspiration, Chloe!  I'm doing a lot of roasting of vegetables these days, and it tastes SO good on these cold winter evenings!



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
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Chloe
Sunday, December 15, 2013, 8:57pm Report to Moderator Report to Moderator

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Quoted from Victoria
Thanks for the inspiration, Chloe!  I'm doing a lot of roasting of vegetables these days, and it tastes SO good on these cold winter evenings!


I roast veggies nearly every day...I'm glad you felt inspired.  


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san j
Sunday, December 15, 2013, 10:18pm Report to Moderator Report to Moderator

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Whole Foods' prepared foods table is now offering braised Brussels sprouts (w/ shallots and pecans) that is quite good -- my guess is that there's a luck-factor: If you arrive before the steam of the table destroys them. They used to have roasted ones, with some caramelization, so if the latter isn't your cuppa, there's a tasty prepared alternative for those in the market for prep-help at holiday time.

I'm mostly a braiser, myself.  


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BluesSinger
Sunday, February 2, 2014, 8:09pm Report to Moderator Report to Moderator

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Ok so I'm am slowly perfecting the art of roasting and recently did the following and we couldn't keep our hands off the veggies!  Amazing.. like chips but so much more healthy!

1 Red Onion
1 Orange Pepper, 1 Yellow Pepper, 1 Red Pepper
2 Fennel

Cut call veggies into thin slices.  Toss in Garlic infused olive oil, salt and Wakame Powder. Place on two baking sheets lined with foil.  Bake for about an hour at 350.  Then turn down and bake at 250 until the veggies are crispy and chewy.    This take awhile so start in the morning.

I can't wait to try roasted Okra!  I'm going to get two bags and do the same thing and roast them slow until they are crispy!!! yay!!!

Tonight I'm going to slice thin turnips and bake until they are chip like!

I need a giant dehydrator!  ha ha....

I've got beef slow cooking on the stove and two cornish game hens in the crockpot.

Do I sound like a Hunter or what?!  
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yaeli
Monday, February 3, 2014, 7:23am Report to Moderator Report to Moderator

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Like your vibrant self!!  


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BluesSinger
Saturday, February 8, 2014, 4:44pm Report to Moderator Report to Moderator

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Is there anything wrong with slow roasting  veggies until they are crunchy?

I have been slow roasting small bites of Okra until they are crunchy and they are so good I ate two packages of them yesterday!  

also I slow roasted some turnip slices until they were chewy and crunchy...

thoughts?

Also what spices do you all use on your roasted veggies? I'd like to try some different spicings but have been afraid to!  
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ABJoe
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Quoted from BluesSinger
Is there anything wrong with slow roasting  veggies until they are crunchy?

I wouldn't think so...  It would be the same as cooking and dehydrating them all at once - as long as they aren't burned.

Quoted from BluesSinger
Also what spices do you all use on your roasted veggies? I'd like to try some different spicings but have been afraid to!

Experiment with beneficial spices for you.  You may find some really good combinations.  The good thing is, with one tray of veggies, you could have several spice variations to try...

I would definitely use garlic, turmeric, Italian blend (oregano, basil, thyme). Depending on the vegetable, I would be tempted to try a sweet version using ginger or cinnamon maybe.  Others would like some hot pepper style...


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