Vegetali Arrostiti: Italian for Roasted Vegetables

“This dish is simple, it’s all about using the best ingredients” – Always Be My Maybe

I couldn’t help but think of Always Be My Maybe while cooking this recipe from The Italian Mama’s Kitchen. The quote above is exactly how I would prepare someone for making this dish. I’ve said it many a time, simplicity is best when it comes to cooking and I’m happy that movie supports me in that thought.

What you’ll need

  • Various vegetables cut into 1 inch chunks
  • 2 sprigs of fresh rosemary
  • 4-5 fresh sage leaves
  • 5 large garlic cloves, peeled
  • 1/4 cup plus 1 tablespoon of olive oil

You may be scratching your head at that first ingredient list. This recipe is more a guideline of how to roast your veggies all year round and whatever is seasonal which is why it’s left un-specific.

Thankfully, the cookbook also gave us suggestions and I went with the popular veggie combo. That combo is potato, sweet potato, onion and zucchini. Feel free to use whatever is seasonal, but whatever you choose, make it colorful.

Once you’ve selected your vegetables the next step is to preheat the oven to 375.

While the oven is heating up, go ahead and cut your vegetable and place them in an oven safe pan.

Then cut up the rosemary, sage, and garlic into the tiniest pieces you are able to muster and mix that tiny spice menagerie together. Once mixed, sprinkle it over your vegetables, drizzle with oil, and toss.

Your final step is to bake in the oven for 25 to 30 minutes. The goal is for the vegetables to be lightly browned like in the photo below.

IMG_1338

As I mentioned earlier, simplicity is the key here and if you follow this rule you will be satisfied.

The potatoes and onion were my favorite bits in this dish. They were lightly browned and softened which made them melt in my mouth.

The sage and rosemary compliment the earthy flavor of the potatoes and the garlic balances out that earthy taste with a little kick. You can’t go wrong with garlic, veggies, and oil.

I enjoyed this recipe immensely and I think one could make some yummy breakfast potatoes if you added some bell peppers into this mix. I can also imagine it going well with other veggies like carrots.

Well, that concludes my take on this Italian suggestion for roasting vegetables. Hope you enjoy it as much as I did!

Ciao!

 

 

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5 thoughts on “Vegetali Arrostiti: Italian for Roasted Vegetables

  1. Pingback: Vegetali Arrostiti: Italian for Roasted Vegetables — thehermitfool – Rexton digital

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