Roasted Things

Sometimes I feel very grateful for my life. Last night was one of those times.

It was a beautiful fall evening, just a little bit crisp around the edges but warm enough to stay outside until the sun went down. We had delightful people at our house, some new friends and and some old, filling our porch with laughter and patiently playing cars with Rowan. They were drinking wine and eating some pretty fantastic eggplant dip from Sarah. But I, I was the lucky one. I was cooking...slowly chopping vegetables, tossing them with olive oil and kosher salt, lining them up in the hot, hot oven to roast until they took on a sweet life of their own. As far as earthly happiness goes, my cup was pretty full. A little music, some happy and hungry people to feed, a few vegetables from the farmer's market and a big pot of polenta...I can't think of much that I like better.

Should you have such a fall evening and a few friends of your own to feed, here are the guide lines - I really can't even call it a recipe - for Roasted Vegetables and Polenta. (Keep in mind that all of the vegetables can be changed up. These just happen to be what we ate last night. The only thing you have to remember is that the root vegetables take the longest, so put them in the oven first.)

Roasted Vegetables, Sauteed Greens and Polenta
Serves 6

1 medium winter squash (butternut, acorn, kabocha...)
1 pound carrots
2 crisp apples
2 red onions
1 pound green beans
6 heads of garlic
2 pounds of kale (or spinach, or chard)
1 lemon
Kosher salt
Olive oil


6 tablespoons butter
1 cup chopped onion
2 cups of stoneground cornmeal
8 cups water
1 cup grated parmesan cheese
2 tablespoons chopped fresh rosemary


Begin with an oven heated to 425 degrees.

Squash: cube into 1-2 inch pieces, place in a large mixing bowl, toss with a tablespoon or two of olive oil and a sprinkling of kosher salt, spread in a single layer on a heavy cookie sheet or roasting pan, and roast for 45 minutes to an hour, or until they are tender and browned around the edges.
Carrots: cut into slender sticks (as uniform as possible), then treat them exactly as you did the squash only they will probably only need about 45 minutes.
Garlic: remove excess skin from the outside of the whole heads. Slice off the top of the heads, exposing a bit of the cloves inside. Set on a sheet of aluminum foil, cut side up, drizzle each head with a bit of olive oil, wrap up rather tightly and put in the oven to roast directly on the rack. They will be done when the cloves are soft and slightly brown, about 45 minutes.
Apples and Onions: cube the apples and cut the onions into wedges, toss and roast together on another pan for about 35 minutes. The apples will be soft and the onions should be soft with a little bit of color on the edges.
Green Beans: trim and leave whole, toss and roast for about 30 minutes until they are crinkly and brown in spots.

Here's the thing about roasting vegetables. Roast them until they taste good. They taste good when they are right on the edge of being overdone. Don't worry too much about exact times because it will change with the oven and the vegies. If you have to take some out before others, just pop them back in for a couple of minutes before serving to crisp them up.

MEANWHILE, as all those vegetables are roasting merrily away, make your polenta, which will take about 40 minutes to cook. Melt the butter in a large stockpot and add the cup of chopped onion. Saute the onion until it is beginning to color, then add 6 cups of water and bring to a boil. While the water is heating, mix 2 more cups of water with the 2 cups of cornmeal. Whisk this mixture slowly into the boiling water, then lower to the heat to medium low. Watch and stir often, lowering the heat if it is violently sputtering or sticking to the bottom. You want it to bubble cheerfully and mildly as it gradually thickens for about 25 minutes. It is done when it holds its shape as a plump spoonful (it will thicken somewhat more as it cools). Add the parmesan cheese, rosemary, salt and pepper to taste.

ALSO, as the vegies roast and the polenta bubbles, heat some olive oil in a large, deep skillet. Trim the kale of its thick stems and coarsely chop the rest. Add to the heated oil and saute (if you have more greens then your pan can hold just wait a minute...the greens will shrink and then you can add more). Salt lightly, then add a tablespoon of so of water and cover for a few minutes until the greens are tender but still bright and fresh. Sprinkle with fresh lemon juice before serving.

FINALLY, serve each plate with a big scoop of polenta, a forkful of greens, and a big helping of roasted vegetables. And as always...bread and wine are never out of place...