Posts filed under ‘Oven-roasted vegetables’

OVEN-ROASTED VEGETABLES

Okay, so I’ve recently discovered that I LOVE oven-roasted vegetables! One, it’s much simpler than sauteeing them on the stovetop with oil and sauces, and two…. much healthier, plus you get to appreciate any natural flavors. My favorite vegetables to roast have to be (the following are sliced if possible):

– large carrots
– brussel sprouts
– asparagus
– tomatoes
– sweet potatoes

Just simply lightly spray a baking tray with olive oil and heat the oven at 400-415 degrees. I like to spray a little oil on the vegetables itself and crack some fresh peppercorn over them. Herbs like rosemary and thyme are also great over many of these. Oven-roast for 20-30 minutes (keep an eye on them and it depends what kind of vegetable you’re cooking!)

I soon want to try oven-roasting butternut squash, parsnips, fennel,  and radishes (currently in season!) Or, a great way to decide is just to buy whatever produce is in season/on sale. A hodgepodge of mixed vegetables with sliced onion would be delicious too. You could also mix a little balsamic vinegar after taking them out of the oven for more flavor.

You can even oven-roast kale and make them into kale chips! (refer to http://www.foodista.com/recipe/S7MV2NFR/kale-chips) apparently, very addicting 🙂 plus MUCH more nutritious than your average potato chip.

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April 17, 2009 at 12:59 am Leave a comment


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