Roasting broccoli and garlic...need advice

A recipe from Barefoot Contessa, roasting large broccoli florets with fresh garlic at 425° for 20 to 25 minutes. I also want to add some small red onions, sugar snap peas, and maybe zucchini. Should I put them in at the same time or stagger? I roast veggies all the time, but have never done sugar snap peas or zucchini. What are your thoughts?

[Jenise]

The snap peas should work in about the same time--the zucchini perhaps less but it can be size-adjusted to insure even cooking.

I'd be tempted, frankly, not to roast the peas the whole time but to blanch them first to set color and release the sugars, then add them for the last ten minutes.

Roasting peas. Wow, what an idea.

I agree with Jenise that blanching them first could be a good idea, although 10 minutes at 425 still seems like a long time to me. I usually steam/boil/sautee for just a few minutes. Won't they burn, crinkle? I could see perhaps if the heat was lower to make them intensely flavored. Interesting idea, I'll have to try this once the damned peas show up in the markets around here!

Roasting peas. Wow, what an idea.

I agree with Jenise that blanching them first could be a good idea, although 10 minutes at 425 still seems like a long time to me. I usually steam/boil/sautee for just a few minutes. Won't they burn, crinkle? I could see perhaps if the heat was lower to make them intensely flavored. Interesting idea, I'll have to try this once the damned peas show up in the markets around here!

A quick check I did this morning on roasting sugar peas gave me broiled recipes. So I am experimenting tonight with it all. I cut up large broccoli florets, large zucchini rounds, left the small red onions whole (these are what the Farmer's Market call BBQ onions, they are about ping-pong ball size and have green stems). I sliced fresh garlic and tucked this and the peas between the broccoli. I tossed the whole bunch with olive oil, coarse salt and Aleppo pepper. I will drizzle with fresh lemon juice at serving.

This was very tasty. Broccoli had to be cut with a dinner knife, onions, sugar peas, zucchini were crisp and very good. The garlic slices, browned but not so much that they turned bitter. The fresh lemon drizzle was great. The Aleppo pepper gave a slight hotness at the end. Nice, needs some work, as I want to eat with a fork. Broccoli needs to be cut smaller. I liked the combo of veggies.

This was very tasty. Broccoli had to be cut with a dinner knife, onions, sugar peas, zucchini were crisp and very good. The garlic slices, browned but not so much that they turned bitter. The fresh lemon drizzle was great. The Aleppo pepper gave a slight hotness at the end. Nice, needs some work, as I want to eat with a fork. Broccoli needs to be cut smaller. I liked the combo of veggies.

Good to know it worked. Thanks for letting us know. My initial thought was the zucchini would release too much water and "bogg down" the roasting. Glad you attained success! Sounds delicious.

cutting the brocoli smaller may not solve the problem. this doesn't sound like the best way to cook it anyway, but if you must, try pealing the stems. that is where the most fibrous part is.