I love a roasted vegetable, and I love a pickled vegetable. But take a pickled vegetable and roast it? That, my friends, is a glorious snack, perfect for pairing with cheese, charcuterie, or a stiff cocktail.
This method is not for those with an easily overwhelmed palate. Similar to our brined, roasted cauliflower, you get a beautifully browned veg that is completely permeated with salt and seasoning. Roasting reduces moisture, driving off some of the pickling acid, and intensifying the other, more piquant flavours present.
Large olives are transformed into chewy, super savoury little morsels (particularly if they’re stuffed with feta), while small olives are rendered delightfully light and crunchy (perfect for salads, in my opinion). Pickled carrots get sweet and jerky-like, artichoke hearts develop wonderful crispy edges, and mushrooms (while not technically a vegetable) become salty little umami bombs.
Best of all, you don’t have to season a damn thing. If your vegetables are marinated, transfer them directly from the jar onto a foil-lined sheet pan. If they’ve been hanging out in a water-based brine, give them a slight blotting with a paper towel first. Roast in a 190-degree oven for 30 to 45 minutes, until the pickles are blistered and browned. Add them to a hearty salad, plop ‘em on a cheese plate, or simply stab with toothpicks for a very sophisticated bar snack.