This year I have benefited from an extraordinarily abundant crop of sweet peppers and carrots which are some of my favorite things from the garden. Roasting veggies are a way of increasing the richness in taste and sugar content.
With carrots I start by quartering the larger ones so all of them are about the same size. This allows for even baking when roasting them.
Roasted Carrots and Onions (Oven 425 F)
- Line a sheet pan with parchment paper
- Quarter 5 or 6 large carrots or halve smaller ones – about 4 cups
- Mix 1 tablespoon olive oil and
- 1 grated garlic clove together
- Rub onto veggies
- Place veggies on pan
- Lightly salt and cover with another sheet of parchment paper
- Bake 20 minutes check
- Optional – brush on balsamic vinegar with a pastry brush or one of the flavored balsamic ones ( blueberry balsamic happens to be one of mine)
- Bake 10 more minutes, then
- Uncover and bake 5 to 10 minutes to desired doneness
Everyone is different on how they like their roasted veggies, but I like mine a little more done because it brings out the sweetness of the vegetable.
Since I have an abundance of small onions this year, one of the best ways of eating them is also roasted. Use the above recipe and times, but you may want to take out the onions 5 to 10 minutes earlier. Cut small onions in halves or larger ones into quarters.
Most people have eaten stuffed peppers with the skin on , so when I make roasted peppers I don’t remove the skins after roasting them but I don’t char the skin either.
Roasted Peppers ( Oven 425 F)
- Line a sheet pan with parchment paper
- Seed and stem peppers, quarter and halve, about 4 cups
- Use 1 tablespoon olive oil with 1 grated garlic clove
- Rub onto peppers
- Place in pan
- Bake 30 minutes uncovered but check so they don’t become charred
Lightly roasted, all of these veggies are so sweet and go wonderfully with tacos, beans, lentils, rice, meat or a delicious side dish to any meal.
A piece of crusty whole grain bread also compliments many a meal. I usually make my own and have followed the techniques in Flour Water Salt Yeast by Ken Forkish although I use all whole grains. Typically I use King Arthur flour – two types – White Whole Wheat and Whole Wheat. It takes a while but the final product is delicious. Add any other seeds or grain that you like to your bread.
I also weigh the flour for a reproducible result. A reliable scale can be purchased easily from Target or Wal-Mart. You can mix this up or leave it to rise overnight in the refrigerator. Then take it out, turn your oven to 450 F, place a Dutch oven, three-inch high iron skillet with lid, or ceramic cloche with lid in the oven. Shape your loaf while waiting for the oven to warm up. Baking pan should heat up at a temperature of 450 F for at least 20 minutes before you place your bread inside.
Whole Wheat Bread
- 500 grams white whole wheat flour
- 500 grams whole wheat flour
- 3 tablespoons roasted sesame seeds
- 1/8 teaspoon pepper
- 800 grams water ( between 90/95 F)
- mix together with wetted hands ( that way your hands don’t stick together or use a spoon )
- Wait for 20 minutes
- Then add 1 teaspoon yeast – about 3 grams
- 2 teaspoons salt – about 8 grams
- Fold over by quarter turns by hand then cut with your fingers into 8 pieces, fold over and repeat 3 times. This uniformly mixes in the salt and yeast.
- Cover and let rise 4 (summer) to 5 (winter) hours on counter or overnight in the refrigerator
- After an hour fold by quarter turns again, if rising on counter.
- Let rise again until the above 4 to 5 hours are reached
- I divide this into 4 small loaves – freeze 3 unbaked ones
- By the last hour turn the oven on to 450 F and place your pan with lid in the oven
- Cover hands with flour, shape your loaf, coat loaf with flour
- When oven comes to temperature, let pan heat up for 20 minutes
- Take lid off pan , place bread upside down in pan, so seam is facing upward
- Put lid back on pan
- Bake 450 F 15 minutes
- Bake 425 F 15 minutes
- Take lid off , bake 10 minutes
- Bake 400 F additional 10 minutes
Bon Appetit! Enjoy!
Until next time.