Super Simple Roasted Veg.

Posted on September 30, 2009

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thank you esquire.com for image

thank you esquire.com for image

Because I know what it is like to stand in the produce aisle, staring at everything that is not the “Trifecta of Dieter’s Veg”- carrots, broccoli, celery, all eaten raw, dipped in low fat ranch dressing- and wonder what other kinds of veggies could you possibly make…I bring you a super simple step by step on roasting veggies. Skip this post if you “get” cooking vegetables, but there are tons of people out there who don’t “get” it, yet! But with a little practice of this recipe you’ll get the hang of it & increase your repertoire of vegetable options tenfold!

There is benefit to eating raw veg but also tons of benefits to eating cooked, especially roasted, vegetables.

 Here’s how you roast vegetables:

– Cut whatever veg you’re using into small-ish strips or cubes. The bigger the piece, the longer it’s going to take to cook.
– Good veggies to roast & approx cooking temps: peppers(350) – 15-20mins, onions/shallots(350) – 15mins, broccoli/cauliflower(350) – 20mins, beets w/skin on(275-300) – 45- 60mins, carrots(375)20-25mins, zucchini(300-350) – 20-25mins, asparagus(350) – 15-20mins
-Set veg on a baking sheet lined w/ foil or in a roasting pan
-Drizzle w/ olive oil & mix veg around to coat them *olive oil & coconut oil have excellent health properties so don’t feel like you have to skimp too much, just don’t coat them so much they are dripping!
-Sprinkle with sea salt & ground black pepper & if you want a little extra spunk, drizzle w/ balsamic vinegar too!
-Put into the preheated oven based on above cooking temp & set the timer for 15mins. Start checking them every 5mins after that as oven temps will vary. Take them out before they get completely mushy, a little crisp with the roasted flavor of the veg is just fabulous!

*Sweet potatoes & new potatoes are excellent when cooked in a variety of methods, just not at the same low temps as other veg. They will take forever if you don’t get the temp to at least 400 on a potato.

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