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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Guest Opinion: Medford should strive to be more like Bend ... Poison in the well ... Gold Hill rallies to save IOOF Lodge ... Guest Opinion: Medford should strive to be more like Bend ... Poison in the well ... Gold Hill rallies to save IOOF Lodge ... A FRESH APPROACH Roasted vegetables are rich, flavorful Comment By Jan Roberts-Dominguez for the Mail Tribune MailTribune.com By Jan Roberts-Dominguez for the Mail Tribune Posted Dec. 10, 2014 at 12:01 AM By Jan Roberts-Dominguez for the Mail Tribune Posted Dec. 10, 2014 at 12:01 AM » Social News At a time of year when we’re looking for more ways to bring fresh vegetables into our kitchen, consider the roasting maneuver. At its most basic level, the act of roasting vegetables only requires four things: the vegetable, a bit of olive oil, salt and pepper. You can always graduate to extra flavorings such as sprinklings of cheese, fresh herbs and even glugs of a rich balsamic vinegar. But even that isn’t really necessary on those busy nights when your best bet is to simply toss the veggies with a bit of oil, spread them out in a roomy roasting pan, and slip them into the oven to brown while you’re readying the rest of the meal. Heck, some nights, the roasted vegetables ARE the meal, along with a bit of steamed rice or crusty artisan bread. Next, keep in mind that high heat — oh, say around 425 to 450 degrees F — and maximum surface area are key for achieving that caramelized glow. When the oven is hot, the sugars inside the vegetables have a chance to transform into the rich and flavorful offering I’m talking about, especially on the surface. And so the more surface area you expose by not crowding your pieces of vegetable, the more caramelization you’ll produce. Just about any vegetable will stand up to a high-heat roast. Even asparagus, which plenty of folks consider too delicate for such treatment. You just need to keep an eye on those lovely, tender stalks so you can pluck them from the furnace when their moment of perfection is achieved. So if you truly are serious about a diet upgrade, or simply want to please the family, this would be a great place to start. I’ve focused on some of fall’s special offerings, including cauliflower and green beans.   Roasted Cauliflower with Garlic, Lemon and Parmesan Serves 4 to 6  5 to 6 cloves garlic, peeled and minced 3 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 1/4 cup extra virgin olive oil 1 head cauliflower, cut into florets Salt and freshly ground black pepper to taste About 1 cup grated Parmesan cheese Preheat the oven to 425 degrees F. In a small bowl, whisk together the garlic, lemon juice, and balsamic vinegar. Add the olive oil; set aside. Lightly oil a shallow roasting pan or rimmed baking sheet with cooking spray or a thin film of oil. Place the cauliflower in the pan, drizzle with the olive oil mixture, toss to coat the florets with the oil, then spread them out in a shallow, uncrowded layer in the pan. Roast in the hot oven, uncovered, for about 25 minutes, or until the florets are lightly browned and tender. Remove from the oven, sprinkle with salt and pepper to taste, then sprinkle with the Parmesan cheese, toss briefly, then return to the oven and continue roasting until the cauliflower and cheese have achieved a lovely golden brown. Scrape and stir the vegetables to reclaim all the cooked-on bits of cheese and cauliflower, then spoon the mixture into a serving dish. Serve.   A Simple Roasting of Green Beans Serves 4 to 6. These are very basic and extremely tasty. Taking string beans to this level of roasting does something really magical to the vegetable. They’re fairly irresistable! 2 pounds green beans, ends trimmed 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper to taste Preheat the oven to 500 degrees F. Lightly oil a shallow roasting pan or rimmed baking sheet with cooking spray or a thin film of oil. Place the beans in the pan, drizzle with the olive oil, then toss to coat the beans with the oil. Spread the beans out in a shallow, uncrowded layer in the pan. Roast for about 15 minutes, until the beans are well browned, shaking the pan occasionally for even cooking. Remove from oven and sprinkle the beans with salt and pepper to taste. Serve immediately. Transfer the beans to a serving bowl and sprinkle with salt to taste. Serve immediately. Serves 4 to 6.   Sesame-Soy-Roasted Green Beans Serves 4 to 6. The zesty, toasty components in this roast make it the perfect companion to a steaming bowl of your favorite rice. That alone makes for a somewhat pure and simple meal, so please consider it. 2 tablespoons toasted sesame oil 2 tablespoons soy sauce 1 tablespoon balsamic vinegar 1 teaspoon chili-garlic paste 2 garlic cloves, minced 2 pounds green beans, ends trimmed Freshly ground black pepper Preheat the oven to 450 degrees F. Lightly oil a shallow roasting pan or rimmed baking sheet with cooking spray or a thin film of oil. Whisk together the sesame oil, soy sauce, balsamic vinegar, chili-garlic paste and the minced garlic. Place the green beans in the pan and drizzle with the sauce. Toss the vegetables to evenly coat each bean with some of the sauce, then spread them out in a shallow, uncrowded layer. Roast until the beans are well browned, giving the pan a healthy shake now and then for even cooking. It will only take about 15 to 20 minutes. Remove the pan from the oven, season the beans with freshly ground black pepper and then transfer the beans to a warmed serving bowl and serve immediately. Onion Option: For additional depth of flavor, include a peeled and sliced onion, tossing it with the sauce along with the green beans. The onion will brown and caramelize during the roasting process.   Roasted Corn Off the Cobb with Chipotle Butter Makes 2 to 4 servings Sweet corn develops a different personality when roasted off the cobb in the oven. The sugars caramelize and the corn kernels crisp and pop, releasing their juice and intensifying their flavor. Terrific as a side dish, and also saved to stir into couscous, salsa, and vegetable soups, or simply toss with an evening salad. 2 cups raw sweet corn kernels (from about 4 ears) Extra-virgin olive oil Salt and freshly ground black pepper 1 to 2 tablespoons Chipotle butter (optional), at room temperature Preheat the oven to 475 degrees F. Spray a baking sheet with non-stick cooking spray. Scatter the corn kernels on the baking sheet. Drizzle with a small amount of oil and then toss with your fingers to coat the kernels. Sprinkle with a bit of salt and pepper. Roast just until the kernels begin to brown and sizzle; remove from heat. This usually only takes about 5 to 7 minutes. Remove from oven and transfer immediately to a bowl. If flavoring with the Chipotle Butter, add it now, tossing to coat the kernels before serving. Chipotle Butter: Bring 2 cubes (½ pound) of butter to room temperature. Heat about 2 tablespoons of the butter in a small skillet over medium heat and saute 1 tablespoon of minced shallots and 1 teaspoon of minced garlic until the shallots are softened. Remove from heat and stir in 3 canned chipotle peppers (drain them from their sauce) that have been finely minced, along with 1/4 cup of minced cilantro. Let the mixture cool, and then blend it into the remaining softened butter using a wooden spoon. Note about chipotle peppers: these smokey peppers are available canned, "in adobo sauce." — which is what Meg uses. They are widely available, usually in the Mexican food section of a well-stocked supermarket. The brand I use is Embasa. Jan Roberts-Dominguez is a cookbook author and columnist in Corvallis. Reach her at [email protected]. By Jan Roberts-Dominguez for the Mail Tribune MailTribune.com By Jan Roberts-Dominguez for the Mail Tribune Posted Dec. 10, 2014 at 12:01 AM » Comment or view comments Reader Reaction » 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. Southern Oregon Directory Featured Businesses Loading... 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