Rouladin Steak & Roasted Winter Vegetables

Tonight I had (beef outside round rouladin) steak ($2.15 for two pieces! -- and which, according to Wikipedia, I should have wrapped around pickles, onions, mustard and bacon) with roasted winter vegetables.

It was my first time oven-roasting vegetables. I had some cauliflower to use up so I consulted this recipe, and then happened on this Brussels sprouts one. I grew up on steamed, whole Brussels sprouts, and so this halving and roasting business was a whole new world of flavour to me.

Needless to say, I knew nothing about the caramelization process that occurs with roasting. Here is today's lesson: Caramelization happens when dry heating or roasting foods with a high concentration of carbohydrates. Basically, it is the process of removal of water from a sugar (such as sucrose or glucose), after which some other -ization steps take place (isomerization, polymerisation, deliciousization). Removing the water brings out the sweetness of the vegetable. Every vegetable I used had a distinct flavour that wouldn't otherwise be so intense. The Brussels sprouts tasted infinitely more interesting, but the zucchini was especially sweet, and easily the star of this veggie medley.

Roasted Winter Vegetables

cauliflower, cut into bite-sized florets
Brussels sprouts, halved, stems and outer leaves removed
carrots, chopped
zucchini, chopped
extra virgin olive oil
herbes de provence
crushed red pepper flakes
salt (Himalayan pink salt)
pepper


Directions

1. Preheat oven to 375° F.

2. Place veggies in an ovensafe baking dish. Drizzle with olive oil and sprinkle with herbs, pepper flakes, salt & pepper to taste. Toss to evenly coat.

3. Bake for 30 minutes, tossing halfway through.