I used to say that I did not like beets. Then I roasted it! I also used to say that I did not like fennel or brussels sprouts. Then I roasted them! I can no longer say I do not like any vegetables and that is the case because of the magic of roasting! When My Chef Lara does a client interview and the question of vegetables comes up there is the inevitable conversation about “hated vegetables”. I almost always ask if they have tried them roasted before we dismiss them completely. “What is it about roasting that changes the vegetables from yuck to yum?” I hear you ask.
Wikipedia says: Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food.
Roasting works with the sugars in food and breaks down the bitters to create a sweet mellow flavor in root and bulb vegetables. The vegetable you think you do not like turns into sweet buttery goodness 🙂
Now that is pretty wonderful alone – combine that with soup and I am in heaven! Below I am including two links to soup recipes I have posted before that use roasted vegetables as a main ingredient. They are fabulous and a must cook during soup season!
Trust me – take a vegetable you do not like, toss it with olive oil, salt and pepper and roast it at 400 degrees for about 15 minutes (depending on the vegetable, google to get the exact time) and try it. I bet you will like it. Let me know if you do!