Monday, April 14, 2014

Roasting Vegetables

Oven roasting is a great way to cook many vegetables. It makes them so brown, crisp and flavorful that you just can’t turn them down! Have you tried it? I’ve done just about all vegetables in the oven, including beets and asparagus. All you do is drizzle them with a bit of olive oil, sprinkle with salt and freshly-ground black pepper, then pop the pan into the oven. Be sure to watch them, though – if they seem to be getting too brown, cover them with foil until the last 5 minutes of cooking.

Here’s how to roast several of my favorites:

Preheat the oven to 450 degrees.
 
Asparagus: Trim ends – roast 10 to 15 minutes.

Beets: Leave whole and unpeeled, stick several times with a fork – roast 1 hour, or until tender. Peel when cool.

Carrots: Cut into 1-inch pieces - roast 30 to 40 minutes.

Onions: Use jumbo onions and cut each into 12 wedges – roast 20 to 30 minutes.

Potatoes: Cut into 2-inch pieces – roast 45 minutes.

Sweet Potatoes: Cut into 1-inch lengthwise wedges – roast 30 minutes.

Winter Squash: Cut into 2-inch pieces - roast 40 minutes.

Zucchini: Trim ends and cut in half crosswise, then quarter each half lengthwise – roast 15 to 20 minutes.

Spread vegetables in single layer on flat baking sheet with low sides. Use about 1 1/2 teaspoons of oil per pound of vegetables, and season to taste. Stir or turn halfway through if needed.

One of my favorites is a mixture of white and sweet potatoes – so good! And roasted beets have such a great flavor. They’re quite messy to peel - you might want to wear food-safe latex gloves to keep your hands from being stained red for days!
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 Your comments and suggestions are always welcome. Thanks for reading!

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