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Oven-Roasted Vegetables from Barefoot Contessa. Preheat the oven to 425 degrees. Cut the fennel bulbs into 6 wedges each, cutting through the core to keep…
Sep 3, 2013 · Ina Garten’s Oven-Roasted Vegetables. From: Barefoot Contessa Back to Basics, Ina Garten, 2008. Serves: 3-4. Prep Time: 15 mins. Cook Time: 45 mins. Ingredients: 1 small fennel bulb, top removed. 1/2 lb small potato. 3 tbsp olive oil.
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Oven-Roasted Vegetables. Barefoot Contessa Back to Basics. Preheat the oven to 425 degrees. Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel.
Roasted Summer Vegetables from Barefoot Contessa. Preheat the oven to 375 degrees. Trim the ends of the zucchinis and cut them diagonally in ¾-inch-thick…
- Wash and get to peeling. Naturally, the first step of preparing vegetables to roast is washing them, even those you plan to peel. A thorough rinse under the kitchen faucet, some light scrubbing, and drying with a paper towel ought to do the trick to remove most dirt and germs.
- Cook at high temperatures. Ina Garten suggests always cooking vegetables at a high temperature; anywhere between 400 F and 425 F is best. "You want to cook them at a high temperature so they get caramelized on the outside because all the sugars in the vegetables caramelize," Garten explained last year on "The Drew Barrymore Show."
- Don't chop the vegetables too small. One thing Ina Garten always makes note of in her roasted vegetable recipes is the necessity of chopping veggies into large pieces.
- Keep it simple with the seasoning. Garten is a big believer in the power of salt, and encourages others to be less afraid of it. "I'm a salt freak," Garten told Eater in 2022.
May 1, 2024 · Try it for yourself: 7 roasted vegetable recipes. For more tips, find a few of Garten’s best recipes below. Barefoot Contessa. 1 Roasted Broccolini. Broccolini is very similar to broccoli, but it has a slightly milder, sweeter flavor, and the stalks are much thinner and longer.
Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot. Reprinted from Barefoot Contessa Family...
- Ina Garten
