Jenn‘s birthday was over the weekend and she got a neat vegetable cookbook from Dan. Those Cook’s Illustrated people do extensive experimenting in order to get all of their recipes right, so it got me inspired to take their instructions for various roasted vegetables and go from there (plus there was some inherent uncertainty because I almost never use my oven). Into my Pyrex dish went diced potatoes, chopped carrots, a quartered onion, and a quartered green bell pepper. I drizzeled on some olive oil and also tossed in some minced garlic (3 cloves, I think), salt, pepper, rosemary, and thyme. Then, because I was curious and it looked pretty, I put some of the carrot greens on top (spoiler alert: those didn’t roast so well).
The cookbook had different temperatures and durations listed for all the different vegetables, so I split the difference and went with 425°F for 20 minutes with foil over the pan and then 20 more minutes uncovered. It smelled fantastic and tasted pretty damn good as well. However, since we’re going for more quantative analysis here, I’ll break it down a bit. The bell pepper was pretty much perfect, but it was an amazingly good bell pepper to start with. The onions maybe could have been cooked a little more, but they were very close. The potatoes were cooked about the right amount, but I should have tossed them around at the halfway point because their bottom sides were baked onto the dish. Finally, the carrots were undercooked, but Jenn humored me and said that she likes them crispy. Oh yeah, the carrot greens were blackened and wilted, so don’t try that one.
Now my original conception of this dish full of vegetables included a bit slab of pork cooking on top, so that the juices from the roast would drip down and mix with the aromatics. But we’re going vegetarian here, so I just baked some tofu in a separate tray, covered with foil, for the last ∼15 minutes of the vegetable’s cook time. The tofu was pretty tasty, but I owe that exclusively to some delicious barbeque sauce that I picked up and used as a marinade.
I meant to take some pictures, but that didn’t happen. Maybe some other time…