As the holidays approach I start to think about side dishes for holiday dinners. And at this time of year, I like to get as experimental as possible because it’s the one time of year where you can go all-out and not get judged for it. My friends are the same, and some even decide to check out these cooking classes from somewhere like CocuSocial (https://cocusocial.com/cooking-classes/DC) to find inspiration for their holiday meals and dishes. I’ve heard that these classes are supposed to be really good so I can’t wait to see what they can come up with. For me, I have my own plan of action already in place. Surprisingly, this occasion is an easy crowd pleasing way to prepare vegetables! Every time I make these roasted vegetables at least one person tells me they are the best vegetables they have ever had! When deciding how to cook something I always find that choosing a halogen oven is the best bet, they create some fantastic grub.
When friends are having a hard time getting their children to eat vegetables I always suggest these and they are almost always successful. You can use a variety of vegetables depending on your likes and dislikes or just whatever you have on hand.
This is a basic version but you could always spice things up by changing your seasonings. Instead of using olive oil, salt and pepper you could use a combination of sesame oil and canola oil and season with soy sauce, chili sauce and fresh garlic and ginger for an Asian twist, or you could drizzle with olive oil, balsamic vinegar and fold in diced tomatoes and chopped basil for the last 5 minutes of cooking. The trick to these vegetables is preheating your cookie sheets along with the oven, so when you add the veggies they begin cooking and crisping up immediately.
INGREDIENTS:
1/2lb bite size broccoli
1/2lb bite size cauliflower
1/2lb button mushrooms halved or quartered depending on size
1/2lb Brussels sprouts halved or quartered depending on size
1 medium onion cut in half then sliced into half moons
1/2lb baby carrots cut into half length wise
2 parsnips ( peel, slice into quarters lengthwise, remove the woody center, then slice into matchstick sized pieces)
Olive oil
Salt and pepper
METHOD:
1. Preheat the oven, I like to use convection bake at 425, if you do not have convection set your oven to 450. Place 2-3 cookie sheets into the oven to preheat.
2. Prep your vegetables and place in a large mixing bowl ( I try to prepare the vegetables to be approximately the same size, some of the harder root vegetables, such as the carrots and parsnips in this recipe, I like to cut a little thinner so they will cook at the same rate as the rest of the vegetables.
3. Drizzle the vegetable generously with olive oil. I try to make sure that all the vegetables are lightly coated with the oil, if the vegetables are not coated with oil they will dry out and shrivel up instead of crisping up. Season as desired with salt and pepper ( or any seasonings you enjoy)
4. Pour the vegetables onto the preheated sheet pans in a single layer, they should immediately begin sizzling!
5. Bake until the vegetables are crispy on the outside and tender inside 25-45 minutes.
About Chef Alisa:
Viaggio Charter is excited to introduce Chef Alisa Jestel, the newest member of the Viaggio team! Chef Tristin was offered an exciting land based opportunity in Seattle that was too good to pass up. With Tristin moving ashore, Captain Trig found himself in need of a new chef so he turned to his long time friend and prior co-worker Alisa.
Alisa has been cooking professionally around the Seattle area for the past fifteen years, the last six of which have been spent aboard a variety of luxury yachts cruising the Pacific Northwest! Alisa thrives on the abundance of local products available in the area and enjoys creating memorable dining experiences at every opportunity! She customizes each and every meal to the individual needs of VIAGGIO’s guests, and loves taking time to share her passion and knowledge for food with anyone that is interested. Alisa has been known for giving impromptu cooking classes on cooking what you catch, fresh pasta making, and seasonal cooking.
Alisa spends her free time during the off season traveling and exploring her love for food in other countries. She finds her self often revisiting Italy for more extensive training on pasta making and other old world culinary arts! Viaggio Charters is excited to welcome Alisa aboard and looks forward to sharing her culinary delights with you!
Viaggio Yacht Charter – Captain Trig in SE Alaska
For more information visit: www.viaggiocharter.com
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