Roasted!!
If you're a veggie eater - like me - you can get a little bored with the same 'ol plate of vegetables. Steamed, boiled, grilled...however prepared...sometimes you just need a change.
I'm talking about roasting your veggies.
If you eat vegetables and haven't tried them this way, stand back!
If you rarely eat vegetables and have wanted to consume more in your diet, hold on to your hat!
The roasting method allows the natural sweetness to come through, without the need of added fats or artificial enhancers. This cooking process tenderizes, browns, and caramelizes your veggies by simply using the oven.
By far this is my favorite way to cook vegetables and I want to share this easy and delicious preparation....
Roasted Vegetables
Vegetables - Any (i.e. asparagus, broccoli, carrots, cauliflower, eggplant, onions, peppers, squash, tomatoes, yams, zucchini)
Olive Oil (any oil optional)
Salt (optional)
Pepper (optional)
Preheat oven to 375 degrees
Wash and cut veggies (peel where needed)
Line pan(s) with parchment paper
Lightly coat veggies with oil (if using)
Add salt & pepper (if using)
Cook for 30 minutes and check for doneness. Some veggies will be done and can be removed to cool. Some may need to be rotated. Cook remaining veggies for 15-20 minutes.
Notes:
Beyond a side dish, these vegetables can be tossed in a salad, tucked in an omelet, added to a stew, or stirred in a pasta. I promise, these veggies will taste so good you'll even eat them as a snack!
If you're a veggie eater - like me - you can get a little bored with the same 'ol plate of vegetables. Steamed, boiled, grilled...however prepared...sometimes you just need a change.
I'm talking about roasting your veggies.
If you eat vegetables and haven't tried them this way, stand back!
If you rarely eat vegetables and have wanted to consume more in your diet, hold on to your hat!
The roasting method allows the natural sweetness to come through, without the need of added fats or artificial enhancers. This cooking process tenderizes, browns, and caramelizes your veggies by simply using the oven.
By far this is my favorite way to cook vegetables and I want to share this easy and delicious preparation....
Roasted Vegetables
Vegetables - Any (i.e. asparagus, broccoli, carrots, cauliflower, eggplant, onions, peppers, squash, tomatoes, yams, zucchini)
Olive Oil (any oil optional)
Salt (optional)
Pepper (optional)
Preheat oven to 375 degrees
Wash and cut veggies (peel where needed)
Line pan(s) with parchment paper
Lightly coat veggies with oil (if using)
Add salt & pepper (if using)
Cook for 30 minutes and check for doneness. Some veggies will be done and can be removed to cool. Some may need to be rotated. Cook remaining veggies for 15-20 minutes.
Notes:
- Make sure all veggies are uniform in size. This will allow for even cooking.
- Parchment paper is ideal (and can often be used again), but foil or a silpat will do.
- Additional seasonings (i.e. garlic powder, onion powder, Cajun or Italian seasoning) can be added before the veggies go into the oven.
- "Doneness" can vary depending on the type of veggie and what you prefer. For example, root veggies (carrots, yams) will take longer to roast compared to fruit veggies (eggplants, tomatoes). If you prefer a more tender vegetable, then I suggest extending the cooking time.
- Once cooled, store in a sealed container in the fridge.
Beyond a side dish, these vegetables can be tossed in a salad, tucked in an omelet, added to a stew, or stirred in a pasta. I promise, these veggies will taste so good you'll even eat them as a snack!
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