Marinated Roasted Vegetables
Use whatever you have, including cauliflower, broccoli, zucchini, parsnips, etc. Preparation time
Use whatever you have, including cauliflower, broccoli, zucchini, parsnips, etc. Preparation time
- 2 tablespoons extra virgin olive oil
- 1/2 cup soy sauce
- 1 teaspoon garlic salt
- 1 tablespoon honey
- 1 1/2 lbs potatoes medium-sized, peeled and halved
- 6 carrots peeled and cut into thirds
- 2 medium onions peeled and halved
- 3 celery ribs cut into 3-inch lengths
- 2 teaspoons prepared mustard (i like heinz)
- 2 tablespoons malt vinegar (or balsamic vinegar)
- 1 teaspoon dried sweet basil leaves
- 1 teaspoon chicken bouillon powder tomato flavored (look in mexican aisle at grocery)
- Carbohydrate 31.8007274997051 g
- Cholesterol 0.0563333333333333 mg
- Fat 5.02737916644478 g
- Fiber 5.32910629552022 g
- Protein 4.24719104142486 g
- Saturated Fat 0.721242999986277 g
- Serving Size 1 1 Serving (252g)
- Sodium 833.341041603863 mg
- Sugar 26.4716212041848 g
- Trans Fat 0.212602083323319 g
- Calories 183 calories
Step-by-step
- Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
- Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
- Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
- Serve hot.
- TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!
The Casserole Dish Factor
Many cooks crowd root vegetables into a shallow sheet pan when using liquid marinades. This recipe requires a 9-inch by 13-inch or larger deep casserole dish. High sides keep the soy sauce and malt vinegar mixture contained so the potatoes and carrots braise instead of dry-roasting. Aluminum foil tightly sealed over the top traps steam during the initial 45 minutes at 375 degrees Fahrenheit. Remove the foil during the final ten minutes if excess surface moisture remains.
Reviving Lapsed Produce
Starchy vegetables lose internal turgor pressure over time, yielding a rubbery final texture. Submerge peeled potatoes and carrots in ice-cold water for two hours before introducing them to the marinade. This osmotic shock forces water back into the cell walls. Dry the exterior thoroughly with paper towels before coating, otherwise surface droplets will dilute the soy sauce and vinegar profile.
Liquid Versus Powder Umami
Commercial chicken bouillon powder introduces concentrated sodium glutamate and dehydrated poultry solids that liquid broths cannot replicate at equal volumes. Dissolve the powder completely into the oil and honey emulsion before adding the vegetables. Substituting liquid stock requires reducing the vinegar ratio by half to prevent structural breakdown in the celery and onions.
