November 21, 2009

Roasted Vegetables

There's something very comforting about roasted foods in fall and winter; coming out of the oven, releasing a rich aroma and flecked with brown, vegetables become a heavenly meal. I love going down to the root cellar, picking out some potatoes, carrots and beets, and mixing them with onions and garlic from the cool storage room. I mix some olive oil and salt with the vegetables in the wide pan and roast in a 400 degree oven till done, an hour or more. Last night, I added some kale, still growing in the garden, which I cut in large pieces and tossed with olive oil. This goes in the pan with the vegetables, at the end of cooking, for about 10 or 15 minutes, till it's slightly browned on the edges. I realize that you all know how to roast vegetables, but this post is really meant to be a paean to this humble meal.


  1. I look forward each day to the whorl and weft of visual symphoniettas your blog proffers. It could be the most seemingly mundane post, but your care in all the multiple categories of choices hits on all cylinders. It proves that the surface subject matter is itself secondary, yeah, even unimportant compared to the singular, yet multilayered, consciousness of the artist. Brava!

  2. It certainly makes up for today's CBS Sunday Morning's paean to (yes, delicious comfort food, let's face it...) macaroni and cheese!
    Your photos and words wake up surely more than 5 senses, Altoon.
    Have a happy Sunday,

  3. Wow, thank you so much Kim, for your remarkable praise, beautifully phrased. I am touched. It seems to me that our lives are more than just what we do for work, even if we are lucky enough to be able to work at things we love. I've tried, in this blog, to present a totality of a visual life, and it means so much to me that for you, I'm succeeding.

    And Linda, thanks too, so much. Your comment makes me want to make some macaroni and cheese, though my preferred simple pasta dish is spaghetti with anchovy sauce.

  4. Altoon,
    Isn't the roasted kale bitter? I feel like it needs a braising to bring out its sweetness.
    Joy S.

  5. oh, not bitter at all; matter of fact I got the idea from recipes for kale chips, where you toss the kale with olive oil and salt and a bit of vinegar and bake till brown; a healthy sub for potato chips.