Last night, as I explained in my blog, I went a bit over the deep end roasting veggies.
So today for lunch we had veggies and my first loaf of ST No Knead Bread.

Deborah,
Next time you come to San Francisco we'll go to SPQR for their roasted brussel sprouts. OMG. They were The Best I Ever Had.

(Do you remember the TBWEH trip report from AOL days? )

I am a huge fan of roasted brussel sprouts. May I come too ?

I'm NOT a fan of brussel sprouts unless they're cooked with lots of pancetta and sliced so fine you can't tell what vegetable they are.

Since I stopped eating meat, that's not an option anymore ... but SPQR is!

No, I don't remember that trip report. Drat.

I love Brussel Sprouts in any form. I even eat them as a raw veggie, just like broccoli.

The great thing about roasting them is that it makes them so SWEET!

My trick is to coat them in olive oil and roast them at a very high temperature (at least 450 but better 500) I also set my oven on convection so that I get that nice browning on the outer leaves.

How soes SPQR do theirs?

According to the SPQR website, the brussel sprouts are prepared with garlic, capers, lemon, and parsley and are listed under the Fried section of the antipasti.

As I recall, we commented that no one identified any capers. We all fought Colleen for our share . They were yummy!

Deborah and Colleen,

Jerry grilled veggies for me at 6AM for last year's Desert GTG. We all thought it was FINE that he got up early and made these!

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We all thought it was FINE that he got up early and made these!

Like I had a choice?

Deborah, my children can blame you for the brussels sprouts that came home with me today.

Amy, tell them they won't even recognize the taste. Roasted brussel sprouts are sooo sweet, without a hint of the, aahm, shall we say, sulfurous after effects.

Jerry, beautiful grilling!

I love brussel sprouts any way but especially roasted.

The other night I roasted potatoes, carrots and parsnips--high heat and olive oil. The parsnips smelled so sweet as they roasted--almost as good as having cookies in the oven!

OK--not that good, but it was a really nice smell and they all tasted great!

jan

One of my fabvourite recipes for roasted vegetables is Honey Roasted Root Vegetables from Cooking Light.

I also like to roast carrots with a bit of olive oil, cracked pepper, thyme, and honey. YUM - Like candy.

The best recipe I have tried for roasted brussel sprouts is from Fine Cooking. The recipe is Balsamic Glazed Brussel Sprouts with Pancetta. You need a membership to Fine Cooing to actually see the recipe (although you can see a pic here.

Great minds think alike!
Here is the foto of my brussel sprouts with pancetta.

But in Italy, noone would turn on their oven, but rather a Tuscan stir-fry!

Divina Cucina's Cavoletti di Bruxelle

Saute pancetta strips with a tiny bit of olive oil.
Add the halved Brussel sprouts.

Do not stir too much or you won't get the browning, like oven roasting.

I did not salt these as the pancetta gives enough salt for me.

These were so fresh we actually bit into some and at them raw!

if you were using a firmer veggie you would blanch it first in boiling salted water, drain and then stir-fry.

In Puglia , they do garlic,olive oil and an anchovy for broccoli or cauliflower.

makes fabulous pasta sauces.


for my oven roasted veggies I do cubes of potatoes, zucchini, carrots and toss with olive oil, sea salt and my Tuscan Herb Mixture

and if you look at the featured recipe for Garmugia ( watch the flash slide show of the veggies!) you will see that by adding some water it makes a stew!

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Tuscan Herb Mixture

Judy - I made a huge batch of your herb mixture yesterday for some roasted potatoes and Dario's Tuscan Roast Beef.

YUM

I can't wait for the sandwiches today.

I did a side dish with roasted artichockes the other day and all was gone in 5 minutes time.

Cleaned a bunch of artichokes, sliced them finely and leave them for a while in a bowl of cold water in which I put the juice of a lemon.

Heat a hot plate and grill them few minutes on both sides, just one or two minutes in total, then layered in a serving plate with sliced garlic, finely chopped mix erbes, hot pepper and a little salt, then covered with EVOO, then proceeded to cover with another layer of artichokes, then more spices and oil. It was about 10 artichockes and we were 6 of us, they just swallowed them like candies, who do I invite at home, people or pigs???

I served them with a tagliata di manzo with peppercorn and rosemaruy and puntarelle all'acciugata.

Boy, I was afraid they were going to eat the plates!

truth is, they were soooo good!

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One of my fabvourite recipes for roasted vegetables is Honey Roasted Root Vegetables from Cooking Light

Jerry, I made these this afternoon. Excellent!! I used chestnut honey. I will definitely use this recipe again. who knew I'd like parsnips?

thanks!!

Mindy

We went to our fabvourite local bistro last night, and of course, ordered one of our fabvourite dishes there - roasted brussel sprouts. Like going to brussel sprouts heaven, they're sooo good.

I'm a big fan of anything roasted.