I've been grilling vegetables all summer long. Toss them with some olive oil, salt and pepper, and onto the grate they go. Broccolini may be my favorite. The stems stay intact and retain their texture, while the florets get nice and charred. And together they make the perfect bite. The Man and I spent Labor Day weekend with a couple of his siblings, and yesterday I threw some broccolini on the grill with fish, burgers and corn for an easy early evening dinner. The broccolini was a hit. And involved practically zero prep and clean up.
But now that Labor Day has come and gone, many of us will start to transition our cooking lives according to the weather- replacing time spent at the grill with time spent by the oven. But luckily roasting a vegetable in the oven is just as delicious as the grilled variation. And with the same limited amount of work involved, which is perfect for those busy back-to-school weeknights when the sunlight disappears earlier, and the days are gone before you know it.
Simply tossed with olive oil, salt and pepper on a sheet pan, practically any vegetable will taste delicious alongside a protein, tossed into a pasta, or atop brown rice. Salt and pepper hold their own, but if you want to jazz things up a bit try adding an herb or spice to the mix, as I do with these carrots.
THYME ROASTED CARROTS
- 12 small/medium carrots, unpeeled, split lengthwise and cut into 2” segments
- 2 tablespoons whole fresh thyme leaves
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
Preheat the oven to 400 degrees. Place the carrots on a baking sheet lined with parchment paper, and toss with the oil and thyme leaves until well coated. Season with salt and pepper.
Place in the oven and roast for 30-35 minutes until golden and tender. Serve warm.