Tuesday, June 22, 2010

Roasted Spring Vegetables Over Sticky Rice

Roasted Spring Vegetables Over Sticky Rice

There is no doubt that when it comes to food I am Southern to the core. Fried chicken is my favorite food. I'll choose a buttermilk biscuit over toast any day of the week. And I'd rather have a big, warm piece of my Mama's pound cake than any fancy, bakery cupcake you throw at me. But. (But.) When it comes to vegetables I think I first had them during some out-of-body experience. Because you see most Southerners cook their vegetables to death, and I just can't handle them that way. Apparently, my mother's canned green beans are the best thing since sliced bread, but ever since I was able to make my own decisions I've politely declined them. Although of course my parents made me eat just one spoonful in the hopes that the taste would grow on me. It didn't. Mooshy and I just don't mix. Sorry, mama.

Roasted Spring Vegetables Over Sticky Rice

I was once told that I prefer my vegetables the West Coast way. Brightly colored. Cooked, but with a bit of bite. Misted with oil. And yes, you can pan-fry them, but I prefer the hands-off approach: oven-roasted. This bunch of carrots came courtesy of my CSA, and they were the sweetest, most tender carrots I've ever eaten. Roasting them this way, with salt, is like eating kettle corn at the movies - you know, sweet and salty - except I was eating roasted carrots in front of Say Yes to the Dress, instead. And the asparagus? Well, when it's fresh and thin and packed in that tight little bunch it's hard for me to say no.

Take it all, douse it with a bit of soy sauce, perhaps a runny egg, and serve it over sticky rice. And you've got breakfast. Or lunch. Or dinner! Or all three.

Roasted Spring Vegetables Over Sticky Rice

Roasted Spring Vegetables Over Sticky Rice
By Confabulation in the Kitchen
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This is really a non-recipe and more of a suggestion. You don't really need me to tell you how to roast vegetables, but you might need me to suggest that it's the best spring or summer meal you've ever eaten. As I type I have freshly picked green beans roasting away to serve tonight alongside barbecue chicken. Which goes to show you that most any vegetable is perfect served this way: Brussels sprouts, sweet onions, sliced sweet potatoes and maybe even fresh, sweet corn on the cob.

Ingredients
One bunch of any vegetable of your choice.
Olive oil
Fresh ground black pepper
Coarse salt
1 tablespoon fresh or 1/2 tablespoon dried herbs of your choice (I used dried parsley, but you could use rosemary, dill or chives, for example.)

Directions
1. Preheat oven to 400 degrees. Prepare a cookie sheet with aluminum foil.
2. Clean, dry and place vegetables in a large bowl. Drizzle with olive oil, salt and pepper. Gently toss with your hands until every piece is coated.
3. Place in single layer on prepared cookie sheet. Roast 20 to 30 minutes, or until vegetables are tender, slightly wrinkled and browned to your liking.

14 comments:

  1. Sounds lovely! I think it's a great idea :)

    xxMK
    Delightful Bitefuls

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  2. And you'd be right about that roasting thing... we roast every vegetable under the sun. Well... every vegetable that we don't eat in a salad. My personal favorites are carrots, broccoli, and sweet potatoes but soon to be on the chopping block is a big head of cauliflower; I've heard it's delicious.

    Glad to know that among other things, we are roasting vegetable buddies, too!

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  3. Lovely idea to serve roast veg over sticky rice!

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  4. Hi neighbor! I love my veggies raw or lightly cooked also. This post made me crave some veggies! Moving from a big city to a small town, people around here are a little freaked out by the way I eat, too. They think I'm from another planet because I don't like my food cooked to death and deep fried! :)

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  5. I'm not normally a big veggie person, the kids are but surprisingly those do look and sound really good. Well, except for the runny egg part. :)
    ~ingrid

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  6. confession: i like moosh. i like my veggies mushy, especially carrots. and broccoli. and cauliflower. i guess that bodes well for a time in the future when i have no teeth. :)

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  7. I add sesame seeds in the last few minutes of roasting asparagus and drizzle with a tiny bit of sesame oil when they come out. Yum. I admit I do like Southern style veggies, but I love roasted, too. You can roast almost anything and it tastes better!

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  8. This looks so great! Roasted carrots is (I know this is weird) but one of my favorite foods!

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  9. You are right! Most vegetables are so delicious on their own that over-cooking them ruins their texture and flavor, not to mention, leeches all the nutritional value out them. Roasting asparagus and carrots just intensifies the flavor, looks delicious! :)

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  10. This is my kind of meal. Why doctor up vegetables in anything but wholesome simple ingredients. A little oil, salt and pepper. I made something similar too.

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  11. Roasted veggies over sticky rice sounds like the perfect comfort food (followed by a giant slice of pound cake, of course) :)

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  12. OH! Sticky rice...and roasted veggie...fabulous combination :-)

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Like Thumper's mama told him: If you can't so something nice, don't say anything at all. Thanks, y'all.