No shade, no shine, no butterflies, no bees,
No fruits, no flowers, no leaves, no birds – November!
~Thomas Hood, “No!”
Roasting Roots: Roasted Root Vegetable Stock; Roasted Carrots with Garlic and Olives; Crunchy Roast Potatoes with Sea Salt.
Roasted Root Vegetable Stock
The amounts are up to you–go with what you have. Roasting the vegetables brings out their full flavor and caramelizes their natural sugars.
1. Preheat oven to 425 degrees. Wash, then cut vegetables into 1-inch chunks, peeling if desired (onion and garlic skins can be left on). Place in a large roasting pan and toss with oil. Roast, stirring occasionally, 30 minutes. Remove pan from oven and scrape vegetables into a large stock pot.
2. Add 4 to 5 quarts cold water. Bring to a boil, lower heat, and simmer gently for 1 hour.
3. Strain, pressing on vegetables to extract as much liquid as possible. Discard (compost!) solids.
4. Stock can be refrigerated for 3 days or frozen for several months.
Roasted Carrots with Garlic and Olives
You might try this with parsnips, or a combination of carrots/parsley.
8 medium carrots, cut diagonally into 1/2-inch thick slices
2 T olive oil
3 garlic cloves, sliced
1/2 c pitted mild black olives
1. Place a rack in the center of the oven. Preheat the oven to 425 degrees F. In a large baking pan, toss the carrots with the oil, garlic, and salt.
2. Roast 15 minutes. Stir in the olives and cook until the carrots are tender, about 5 minutes more.
3. Sprinkle with pepper. Serve hot.
Crunchy Roast Potatoes with Sea Salt
Get the best sea salt you can for this; the recipe calls for Maldon sea salt, harvested off the coast of Essex, England.
1-1/2 to 2 lbs small potatoes (about 2 inches in diameter)
extra virgin olive oil
1. Preheat the oven to 450 degrees. Pierce the potatoes all over with a fork. arrange them on the oven rack (no pan!) and bake them for 1-3/4 to 2 hours (yes, not a typo), or until hard and crisp when tapped with a fork.
2. Using a serrated knife, split the potatoes without cutting them all the way through. Drizzle with olive oil, sprinkle with sea salt and serve.