Nov 6, 2008

Rustic Roasted Vegetables

I live on the edge of Gouda. Literally on the edge. Right next to my house lies a huge park that marks the end of Gouda. I adore walking around there with my boy, seeing all the golden en red autumn leaves twirling around, my munchkin tossing them high up in the air, small leaves ending up in his fuzzy blond hair, his cheeks all flushed and his eyes sparkling blue. I just don’t need much to be utterly happy. Neither does he at this age :)

Those falling leaves also tell me it’s time for roasted vegetables, lots and lots of them. ‘Tis the season! Roasting them is by far my favorite cooking method. Hardly any work because you just toss everything in a tray and let the oven do the work for you. So many vegetables you can put together and perfect with a handful of fragrant herbs. Roasting them just really brings out the flavor and natural sweetness. It gives them that little extra something.

Not to mention it looks pretty rustic, which always scores points with me.

Ingredients:

2 parsnips
2 large carrots
2 sweet potatoes
2 large potatoes
5 cloves of garlic
fresh thyme
5 shallots
4 tbsp oil
pepper
salt

Directions:

When you say Gouda (no, it’s not pronounced ‘goo-da’, it’s more like ‘how-dah’), most people will immediately think of cheese. Understandably. Less known, but still a big part of Gouda are our delicious syrup waffles (stroopwafels) and candles.

Then there’s our beautiful town hall, where I got married (after a fantastic wedding ceremony in the Dominican Republic) and the old majestic houses dating back to the 1600′s. It’s really all that -I still feel like a little girl standing in the middle of a fairytale when I look around our market square during the holiday season- but it’s so much more than that. Let me show you a very small part of my world, a little Gouda through my eyes. The other side.

Anyway, back to what it’s really all about here! The food!

Preheat your oven to 400F (200C).

The happy lot. Look at them lying there all innocent and pretty, totally clueless and unaware of what lies ahead of them.

My vegetable peeler and santoku knife! Peel the parsnips, cut them in quarters and remove the woody core.

Also peel and coarsely chop the carrots. Try and keep everything similarly sized.

Peel and cut the potatoes. Initially I went for 2 sweet potatoes, but they were rather large so I opted for just one in stead. C’mon now, I’m a woman, changing my mind (even last minute) is my prerogative!!

My first purchase -along with a fancy le creuset- will be an actual roasting tray. Can’t believe I don’t own one, I should be ashamed … but I’m not. My cast iron oven dish works just fine, besides, I kind of like to choose the path less traveled! :)

Transfer everything to an oven dish or roasting tray.

Peel the shallots, cut them in half and randomly place them between the other vegetables. It’s slowly becoming a real colorful picture, isn’t it?

Now pour roughly 4 tbsp oil in there as well. Notice I’m not using measuring spoons? Here’s a tip: if you pour oil straight out of the bottle, count the seconds out loud – 1 second stands for roughly one teaspoon, 3 seconds for a tablespoon. My main man Jamie taught me this!

Sprinkle a generous amount of sea salt and black pepper on top. Don’t skimp now!

Now randomly toss some garlic cloves in there. Leave the skin on – the garlic will roast inside the skin and once the vegetables are done, you can squeeze the sweet roasted garlic all over the vegetables. It’s heaven.

Also put quite a few thyme sprigs in there as well. Strip two sprigs, sprinkle them all over and then go for whole sprigs here and there rather than stripping them all. It’ll be much easier to remove them after roasting this way. You’ll have the flavor without the charred thyme.

Pop them in a preheated oven for about 45 minutes (depending on the size of your vegetables, size really does matter:). Flip them over after 25 minutes. Check for readiness.

Now I’m sure I don’t have to mention how fabulous these are when served with the Honey Thyme Chops I made recently? Do I?


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    17 Comments »

    1. 1

      Lovin this!! These would go great with your chops!!

      Cathy on Nov 6, 2008 @ 6:33 pm Reply
    2. 2

      I prepared them on the same day … you can see the chops in the background :)

      Kay on Nov 6, 2008 @ 6:40 pm Reply
    3. 3

      Stroopwafels. My now- husband (then-boyfriend) introduced my family to Gouda Gilda brand stroopwafels on his maiden voyage to the States. We fell in love– my family with the stroopwafels, me with their delivery guy. I also fell in love with mergpijpjes, but that’s another story. We recently spent three weeks in the Netherlands and I miss it! I still sputter at the term “How-dah”, indeed an word that has the hard “g”, but my Dutch is getting better.

      The point of this ramble (and there is one!), is when are you going to teach us to make stroopwafels???

      Nicole on Nov 6, 2008 @ 8:28 pm Reply
    4. 4

      Nicole, you just don’t want to know how many of my American and Canadian friends I’ve got hooked on stroopwafels. Pretty dumb thing to do, because I’m not their official stroopwafel deliverer and am constantly shipping out packages :)

      In all honesty, I’ve never made them myself. Living in Gouda, stroopwafels are so cheap and widely available. But it’s not even a bad idea to try my hand at it sometime. Will be fun for me, too.

      We have a small store downtown and they actually prepare HUGE waffles while you’re waiting for them. The syrup and dough still warm and crispy. You just don’t want to know how they smell and taste (and how much calories they are). I should take my camera downtown with me sometime.

      Kay on Nov 6, 2008 @ 8:46 pm Reply
    5. 5

      I would love to photos from that shop! Sounds like fun!

      Nicole on Nov 6, 2008 @ 8:48 pm Reply
    6. 6

      Will do. I’ll just shoot a few shots of some of our authentic cheese and stroopwafel stores downtown. So much to see there. Will be fun to mix them in with my postings.

      Kay on Nov 6, 2008 @ 8:49 pm Reply
    7. 7

      I had to google what a stroopwafel was.. I now would like one…or a dozen. Where is the signup for your mailing list Kay?! :)

      I have never ate a parsnip, I always wondered what people do with them! I love to roast peppers and veggies this way, next time I’m at the store I’ll grab one and try :) Wonderful post like always!

      Samantha on Nov 7, 2008 @ 1:00 am Reply
    8. 8

      Stroopwafels are highly addictive, Samantha! Which is probably the main reason I’ve never bought a Krispy Kreme doughnut, knowing I’d be hooked and unable to buy them here :)

      I seldom use parsnips as a stand-alone vegetable, but love them in roasted mixed vegetables.

      Kay on Nov 7, 2008 @ 9:48 am Reply
    9. 9

      Thank you for sharing the pictures of Gouda- I have not been there in 9 years, it is a beautiful place as you say! I loved buying the stroopwafels and especially fresh from a vendor one day at the market hot of the press. The root vegetable recipe is wonderful. Every time I come here I find such nice things. Thanks for sharing!

      RobinSue on Nov 7, 2008 @ 5:06 pm Reply
    10. 10

      It really is, isn’t it, RobinSue? I keep trying to look at my city through the eyes of someone coming here for the first time and am always duly impressed. It really helps when you look through a camera.

      Kay on Nov 8, 2008 @ 9:45 am Reply
    11. 11

      Ik heb je zojuist gevonden via Foodgawker, en ik ben nu al fan! Ik ga de rest van de zondagmiddag doorbrengen met je site. :)

      Ilona on Nov 9, 2008 @ 12:18 pm Reply
    12. 12

      Hey Ilona, wat leuk!

      Krijg hier niet zo heel erg veel Nederlanders, geloof ik. Wel een hoop hits nadat het blog twee weken geleden in de Panorama stond, of ze commenten gewoon niet :)

      Kay on Nov 9, 2008 @ 1:15 pm Reply
    13. 13

      Loved these vegetables – perfect for fall! I added cauliflower when I made mine over the weekend and they were yummy!

      Calypso on Nov 12, 2008 @ 12:38 pm Reply
    14. 14

      I love your beautiful photos. What do you use as a camera? We almost moved to the Netherlands some years ago, and instead moved to London. Obviously, we missed something!

      Lynda on Nov 12, 2008 @ 9:08 pm Reply
    15. 15

      But London is great as well! Love it there.

      Half of the photos here is shot with a Canon EOS 400D and the other half is short with a Nikon D80 (which is the camera I’m currently using).

      Kay on Nov 12, 2008 @ 9:10 pm Reply
    16. 16

      I made this the other night and I moaned and groaned the whole time I ate it. It was SO amazing (I also added one sweet potato, one beet, and one jalapeno because I had them lying around). Oh, I couldn’t stop eating it. It’s so good at room temperature too. Ohhhh, yum. Don’t skimp on the salt! Thank you, Kay, for the inspiration and the beautiful photo that made me want roasted veggies more than anything.

      Mary G on Nov 25, 2008 @ 2:18 am Reply
    17. 17

      Sooo tasteful and simple: the oven does the work. 
      Thx for your recipe! from longtime ago. 

      Anne on Dec 25, 2013 @ 7:46 pm Reply

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