I’m happy to read your comments and know that (thankfully) I’m not the only person who had never roasted a whole chicken before. It’s actually quite common, like brunettes. ;-)
Just kidding… chalk that comment up to years of laughing at blonde jokes.
Last night, when I made this yummy recipe I learned what a parsnip is. And it’s not a tuber-like veggie that looks sort of like a radish (which is how I described them yesterday morning). They look like white carrots.
I’m obsessed with roasting veggies. I love them the Ina Garten way with evoo, salt and pepper. This recipe from Top Chef University is a little more glamorous. I was a little bit intimidated and worried I’d mess it up. But that’s why I’m cooking through TCU. To learn how to cook new things and expand my culinary knowledge.
Bring me my honey and crumbly cheese!
Some roasting tips that I didn’t know and are brilliant!
Cut your veggies about the same size
Go longer at a lower heat for a more thorough cook through. Normally, I roast at 425 for about 20 minutes. These babies roasted at 350 for 50 minutes.
If you’re going to add cheese, do it at the very very end or after you remove the tray from the oven.
So far this year there have been only a few recipes I can GUARANTEE I’ll actually make again…
Potato Leek Soup with Bacon | Grilled Mexican Street Corn | and now Roasted Root Veggies with Honey & Crumbly Blue Cheese!
{ 8 comments… read them below or add one }
OMG, I want this! I’m not a big parsnip person, they have a funny taste to me, but with honey & blue cheese, I’d eat them anyway!
I usually do a hotter oven, faster cooking time roast, too. I’ll have to try it at a lower temp. for a longer time soon.
I’d never had a parsnip before… that I knew of. I thought the roasting combined with the honey and blue cheese really masked the flavor. You’ll like it.
Oh my goodness! I want this too! This would go great with the chicken!! :)
Secretly… just between me and you… I made the roasted veggies with the chicken. They were AMAZING together. I ended up just eating a bite of chicken and an entire bowl of these veggies though.
I didn’t know that about roasting !! I tend to be impatient and try to do it fast!
Me too. I didn’t know how it would work out. I like the hotter method because I like the burnt edges. There aren’t too many burnt edges when you roast at 350.
I roast the crap out of some veggies every week…. adding honey and blue cheese? genius. I love blue cheese!!
I normally roast mine into oblivion. I love when they get a little burnt on the edges. The blue cheese… BOMB! You’ll die it’s so good.