I hated vegetables as a kid. Didn’t we all? Our mothers steamed or boiled the hell out of the asparagus (while daddy was at work), the broccoli or carrots, and they sat, limp on the plate, waiting to be eaten. We pushed them around, hoping our parents wouldn’t notice. We tried feeding them to the dog under the table, but even the dog wouldn’t eat them!
And then…like magic…the roasted vegetable was born! Where did it come from and why didn’t our mothers know about it? Who can say, but it was almost as exciting as discovering the microwave. Chop them up, shove them on a baking pan, drizzle with some olive oil, sprinkle with salt, and roast away at 425. Here at BA50, we like them a little blackened–crispy on the outside, tender on the inside, salty, and yummy.
Leave it to chef Jamie Oliver to perfect the roasting technique–you might never go back to the old way! And if you don’t like the recipe for Thanksgiving, at least you will be sure to like his accent and the way he pronounces “oregano.”