Tonight we got another stellar supply of veggies from Golden Earthworm. When I saw the cipollini onions, I knew I wanted to have a simple roasted dinner.
You can really roast anything. It’s also a great way to use veggies that are on their way out, although this was NOT the case tonight. The reason I wanted this simple roasted dinner was that the veggies were SUPER fresh, and when that is the case, there is very little cooking that needs to be done. Any cooking should just bring out the flavor of the vegetables.
Roast vegetables with lentils, millet and Bulgarian feta
- Beets
- Cipollini onions
- Broccoli
- Millet
- Lentils
- Bulgarian feta
- Extra virgin olive oil, balsamic vinegar, salt and pepper
- The roasting process is always the same: Turn the oven to 400F, cut the produce (broccoli and cipollini onions) into similar-sized pieces and toss with olive oil, salt and pepper. Roast in a single layer on a parchment-lined sheet pan. Check in the oven periodically, but everything should be done in about 1/2 hour.
- The process for beets is slightly different: Trim beets and wrap them (unpeeled) in aluminum foil; these beets were petite, so I wrapped 4 or 5 in each aluminum foil satchel. Place the beet package in the oven. These, too, should be cooked in 1/2 hour, although with bigger beets, the time will be longer. When they come out of the oven, open the aluminum foil with care (watch out for steam) and run the beets under cold water while rubbing the skin, which should peel right off.
- Millet: I use the standard 1:2/grain:water ratio, and it works well for me.
- Lentils: Lentils are very resilient. I put them in a pan with water to cover by a few inches, cover and cook over medium/low. I watch closely, checking every 10 minutes as they cook, and add water as necessary.
When all is cooked, dress with extra virgin olive oil, balsamic vinegar, and salt and pepper. Sprinkle with feta cheese. Or not–it’s delicious either way.
Recently, I’ve been playing around with the slow and low (250F for 3 or 4 hours) roasting method after an unbelievable roasted vidalia onion I had at Jaleo in DC–Stay tuned for future post.
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2 Comments
We finally made some roasted veggies tonight using your recipe! Yum! We used grape tomatoes since we had them, and they were pretty tasty too. We also roasted some beets and put the other half in tinfoil like you suggested. Both were great! Some of the beets we roasted were cut thinly and tasted like some kind of beet chips. Thanks!
Yay! Glad you tried it! It’s a great way to use whatever veggies you have around…I’ve never sliced beets thin then roasted them like that, but beet chips sound yummy–I’ll have to try it.