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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Bus route in Talent will move to Highway 99 Golden gears Emergency services, Feb. 28 Medford considering leasing space to Family Nurturing Center Police looking for possible additional victims in Ashland rape cases Crime, Courts and Emergency Services Emergency services, Feb. 28 Police looking for possible additional victims in Ashland rape cases Police urge caution after men enter home Man jailed on 32 sex abuse charges Emergency services Politics and Elections Judge upholds Phoenix's moratorium on medical marijuana dispensaries Ballots on Jackson County marijuana tax go out Friday Brown's inauguration brings hope to local lawmakers Kate Brown sworn in as Oregon's 38th governor Gov. 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Michelle Teheux: Will we keep heading down the wrong path? Kathleen Parker: Twitter as America's conscience Guest Opinions Guest Opinion: Predatory banking practices bilk citizens Guest Opinion: Is less education the answer? Guest Opinion: Bill would shore up legal aid funding Guest Opinion: Weed killers should not be sprayed on streams, homes Guest Opinion: Understanding Wes Cooley Lifestyle Latest stories What's there to do on the Oregon Coast? Ride & Drive: 2015 Audi R8 'She Stoops' rises on SOU stage Winging it Community blog: Support local CSA farms by signing up Saturday Food Community blog: Support local CSA farms by signing up Saturday Joanna McQuillan Weeks: Cheeseburger pie is the perfect winter comfort food Page H. Onorato: Hot dogs I have known and loved Season Stepp: Tips for roasting vegetables Tammy Kelly: Here’s to healthier Mex! 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Hiking Biking Faith Religion briefs, Feb. 27 Religion briefs: Friday, Feb. 20 Religion News: Pope makes surprise shantytown visit Religion briefs: Friday, Feb. 13 RELIGION BRIEFS, Feb. 6 Milestones and Achievements Anniversary: Hofer New arrivals: Sunday, Feb. 8 Columnist for a Day Rogue Healthy Aging Tempo Latest stories Live Music in Local Clubs HAPA plays the Historic Ashland Armory An all-new Rising Stars music competition kicks off this weekend Ronny Cox plays the Unitarian Fellowship SOU presents 'She Stoops to Conquer' Theater 'She Stoops' rises on SOU stage SOU presents 'She Stoops to Conquer' 'The Glass Menagerie' is polished and professional OSF kicks off its 2015 season SOU presents 'The Glass Menagerie' Music Rogue Valley Symphony showcases Anton Bruckner and Richard Wagner Live Music in Local Clubs HAPA plays the Historic Ashland Armory An all-new Rising Stars music competition kicks off this weekend Ronny Cox plays the Unitarian Fellowship Community Events Third Fridays showcases local artists Southern Oregon Rod and Custom Show Ashland's First Friday Art Walk showcases new exhibits by regional artists Jacksonville celebrates Chinese New Year Dining Great Outdoor Grill offers healthful options Restaurant Inspections: Sunday, Feb. 22, 2015 Saigon Xich Lo Vietnamese cuisine The zwickels shall flow Soo Rah Korean Cuisine Tempo Videos Classifieds Jobs Autos Real Estate FEATURED » Obits Blogs TV Listings Movie Listings Oregon Outdoors Oregon Healthy Living Magazines/Special Sections Business Services NEWS NOW Bus route in Talent will move to Highway 99 ... Police looking for possible additional victims in Ashland rape cases ... Police urge caution after men enter home ... Bus route in Talent will move to Highway 99 ... Police looking for possible additional victims in Ashland rape cases ... Police urge caution after men enter home ... Season Stepp: Tips for roasting vegetables By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted Feb. 26, 2015 @ 9:08 am By Season Stepp More Content Now Posted Feb. 26, 2015 @ 9:08 am » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> Lately, I have not been able to get enough roasted vegetables. In the cold late-winter months, a big plate of roasted vegetables might be just what you need. Roasting is the cooking of food using dry heat rather than steaming, braising or stewing. Although meats and vegetables can be roasted on a spit over an open fire, or on a grill, today’s roasting is most often done uncovered in an oven. Roasting a vegetable is easy and can be varied in many ways. The simplicity of just salt and pepper allows the vegetable itself to shine through, but different spices, sauces and other additions can turn your roasted vegetable into the star of the meal. Roasting brings out the natural sweetness, especially in root vegetables such as carrots and sweet potatoes. Allowing the vegetables (or meats) to properly brown will give much more flavor to the finished dish. When checking for doneness, do not assume browning means burning; in this case, blackening would mean burning. Do not be discouraged by browning, as color equals flavor in the culinary world. Both fresh or frozen vegetables can be roasted, although fresh veggies will end with a more desirable texture. When roasting cauliflower, I like to buy the head fresh versus frozen to prevent sogginess. However I am not opposed to a bag of frozen broccoli florets. There is no need to thaw the broccoli first: Simply toss the florets with a little olive oil, kosher salt and freshly ground black pepper. Place florets on a baking sheet and roast. A high temperature will allow a lot of the moisture to cook out, then the florets will begin to brown. Lemon Garlic Asparagus Serves 2-4 Ingredients: 1 bunch asparagus Olive oil Kosher salt and freshly ground black pepper 3 garlic cloves, pressed or peeled and finely grated 1 lemon, zested Preheat oven to 400 degrees. To remove the tough, woody base of the asparagus, hold a stalk by each end and bend it until it snaps — the point where it snaps denotes the line between edible and inedible. Cut all the remaining stalks at the length of the snapped stalk. Next, use a vegetable peeler to lightly peel the very outside of the asparagus to prevent stringiness. Place the trimmed asparagus in a baking dish, drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper, and toss with garlic and lemon zest. Place in the oven and roast until the tips have started to brown and the asparagus is tender, about 15-20 minutes. Serve immediately or at room temperature. Roasted Carrots with Sriracha Honey Glaze Serves 4 Ingredients: 1 pound carrots, cut into ½-inch thick coins, or baby carrots Olive oil Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons Sriracha chile sauce, more or less to taste 3 tablespoons honey ½ cup chicken or vegetable stock Preheat oven to 375 degrees. Line a baking sheet with a silicone liner, aluminum foil or parchment paper. Drizzle carrots with olive oil and toss with generous pinches of kosher salt and freshly ground black pepper. Place in the oven and roast until fork tender, but not mushy. Cooking times will vary depending on size of carrots. Meanwhile combine butter, Sriracha, honey and stock in a small saucepot. Bring to a simmer over medium heat. Lower the heat and continue to simmer until the glaze has thickened to the consistency of loose maple syrup. When the carrots have roasted, immediately toss with the glaze. Season to taste with kosher salt and more Sriracha as needed. Serve immediately. Roasted Cauliflower and Smoked Gouda Gratin Ingredients: 3 heads cauliflower, broken into florets Olive oil 4 strips bacon, diced 1 cup panko breadcrumbs Béchamel Sauce (recipe follows) 1½ cups shredded smoked Gouda cheese, divided Preheat oven to 400 degrees. Line a baking sheet a silicone liner or aluminum foil. Spread the cauliflower onto the baking sheet, drizzle with olive oil, and sprinkle with kosher salt and freshly ground black pepper. Place in the oven and roast until tender and golden brown, turning once about halfway through cooking. Meanwhile, spread the bacon in the bottom of a sauté pan and place over medium heat. Cook undisturbed until the bacon is browned on the bottom, about 10-15 minutes, before stirring. When cooked, use a slotted spoon to remove from the pan and in a small bowl, combine the bacon with the panko bread crumbs. Set aside. When the cauliflower is slightly tender and golden brown, transfer to a mixing bowl; add béchamel sauce and half of the Gouda cheese. Place in a baking dish, and top with remaining cheese and bacon/panko mixture. Place in the oven and bake until golden and bubbly, about 10-15 minutes. Bechamel Sauce Ingredients: 3 tablespoons unsalted butter 3 tablespoons flour 3 cups milk Freshly grated nutmeg Kosher salt and freshly ground black pepper Heat the butter in a sauce pan over medium heat. When the butter melts and begins to foam add the flour. Whisk until the flour loses its raw smell, about 3-5 minutes. Add the milk ½ cup at a time, stirring constantly allowing the milk to thicken before adding more. Allow the mixture to simmer until thickened. Remove from heat and stir in nutmeg. Season to taste with kosher salt and freshly ground black pepper. Season Stepp is a correspondent for The Spartanburg (S.C.) Herald-Journal. By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted Feb. 26, 2015 @ 9:08 am » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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