Quick Side: Roasted Veg

Roasted vegetables are one of my go-to side dishes. With one technique, I can make a variety of quick, homemade sides. I always have some sort of vegetable on hand: in my pantry, fridge, freezer or garden, so even if I don't plan ahead, I can have a tasty side dish ready in 30 minutes or less.

Roasted vegetables start with the same technique: Prep veg and toss with olive oil, salt and pepper. Place on an oiled baking sheet and roast at the suggested time and temperature below. If your oven has a convection roast function, this is the time to use it. The rotating air helps develop crispy, caramelized edges. Be sure to stir/flip the vegetables once during roasting.

Feel free to mix up the seasoning according to your tastes with different citrus juice and zest, herbs, spices, vinegars and cheeses. You can develop hundreds of flavor combinations!

Think you don't like beets? Try roasting. You'll want to make
extra to toss in a salad the next day.

Roasted cabbage pairs well with roast pork and sausages.

Caramelized carrots pair well with beef. Perfect with cube steak and gravy.

Crispy fries can be made in your oven. Your family will think they're deep fried!
I used a crinkle cut knife to create marcelled edges.

After prepping vegetable, toss with olive oil, salt and pepper and place on an oiled baking sheet. Roast according to directions below stirring once during roasting.

Asparagus
Leave asparagus whole, snapping off tough ends. Roast at 400 degrees for for 12-15 minutes, depending on the size of the stalks. Sprinkle with the juice of half a lemon after roasting.

Beets
Peel and cut into small cubes. Roast at 450 degrees for 30 minutes. Serve with horseradish dipping sauce.

Broccoli
Break into florets. Roast at 400 degrees for 10-12 minutes. Sprinkle with juice of half a lemon after roasting.

Brussels  Sprouts
Remove outside leaves and cut sprouts in half. Roast at 425 for 30 minutes.

Cabbage
Slice cabbage into thin wedges making sure to keep leaves attached to core. Roast at 425 degrees for 15-20 minutes depending on the thickness of the wedges.

Carrots
Chop into uniform sized pieces. Roast at 425 degrees for 25-30 minutes. Top with fresh parsley after roasting.

Cauliflower
Break into florets. Roast at 400 degrees for 20 minutes. Top with parmesan after roasting.

Green Beans
Roast whole beans at 400 degrees for 15 minutes. Sprinkle with parmesan cheese after stirring.

Potatoes
Cut into one-inch cubes or planks for fries. For for more spice, sprinkle with cayenne and garlic powder. Roast at 425 degrees for 25-30 minutes.

Sweet Potatoes
Peel and cut into small cubes. Roast at 400 degrees for 25 minutes. Toss with fresh rosemary after roasting.

Tomatoes
Cut plum tomatoes in half lengthwise. Drizzle with balsamic vinegar. Roast at 425 degrees for 25-30 minutes. Sprinkle with fresh basil after roasting.

Magical Popovers

Popovers are magical. With high heat and steam, a thin batter is transformed into light, crispy and slightly eggy puffballs of goodness. Slathered with butter or homemade jam, they're the perfect accompaniment to soups, salads, roasted meats or the star of brunch.

Popovers are easy to make with everyday ingredients you probably have on hand right now. I've tried lots of popover recipes and this Baking Illustrated recipe is my favorite. For the lightest popovers with the most lift, use a popover pan. They can be made in a muffin tin, but the result will be denser.

Combine the ingredients in a batter bowl or other container with a spout (a 4 cup measuring
cup also works). The handle and spout make it easier to quickly pour the batter into the hot wells.
Let the mixture rest at room temperature for 30 minutes

While the batter rests, prepare your pans. If I'm making for me and the hub, I use the large
size for six generous popovers. For a dinner party I use the small pan with 12 smaller wells.
Prepare the pan by adding 1/2 tsp oil to the large cups or 1/4 tsp oil to the small cups.

Place the popover pan on a baking sheet on the lowest oven
rack. Preheat the oven to 450 degrees.

After the batter has rested quickly remove the pan from the oven and evenly distribute
the batter among the well. Return the pan to the oven and bake at 450 degrees for 20
minutes. Without opening the oven door, lower the heat to 350 degrees and
continue baking an additional 15-18 minutes.

Popovers are ready when they are deep golden brown all over. Invert pan onto a
cooling rack. Cool popovers for two minutes and serve immediately.
These are best eaten just after they've been baked. 

Crispy on the outside and silky on the inside. Perfect with butter, honey or jam.

2 large eggs
1 cup whole milk
1 cup all purpose flour
1/2 tsp salt
1 Tbsp unsalted butter
1 Tbsp vegetable oil

In a bowl, whisk eggs and milk for 20 seconds. Add flour and salt and mix with a wooden spoon just until flour is incorporated. Batter will still be lumpy. Add the melted butter and whisk for 30 seconds until batter is smooth. Let batter rest for 30 minutes. In the mean time, place 1/2 tsp vegetable oil to the well of each popover pan (1/4 tsp if you're making smaller popovers). Adjust oven rack to lowest position and place popover pan in oven. Preheat oven to 450 degrees. After batter has rested, remove hot pan from oven and quickly distribute batter among wells. Return pan to oven and bake for 20 minutes. Without opening the oven door reduce heat to 350 degrees and bake 15-18 additional minutes until deep golden brown. Invert pan onto a wire rack to remove popovers. Cool for 2 minutes and serve immediately.