Monday, November 12, 2012

Eat Your Veggies, the Fall Edition

Roasted vegetables are the perfect fall comfort food, accompanying roasts, poultry, fish, eggs, or just on their own. Best of all, they are super easy to make:

1. Preheat oven to 425°
2. Cut veggies* and arrange in a single layer in their own sect
ions on a baking sheet. Don't crowd.
3. Drizzle with olive oil.**
4. Season with your favorite herbs and spices (not salt, not yet), such as pepper, rosemary, garlic powder, Italian herbs, cumin...
5. Cook for 20 minutes.
6. Remove from oven and lightly sprinkle with sea salt.

Some veggies will be crisper than others; if you like them more "well done," remove those that are to your liking and leave the others for another 5-10 minutes. Enjoy!

What is your favorite roasted veggie?***

*Veggies cook at different rates. Sizes are approximate: broccoli and cauliflower into 1-2" florets then halve; carrots 1/4-1/2" slices; sweet potatoes/yams 1/2" cubes; beets 1/2" cubes; zucchini cut in half and quarter (depends on width of zucchini). Arranging them in their own sections allows "done" veggies to be removed easily with a spatula.

**Cut veggies can also be placed in a bowl and tossed with oil (~ 1 Tbsp per lb of veg), but if using beets, toss them separately to avoid turning. I'm not a fan of dirtying dishes (or washing), so I prefer the drizzle method.

***I love beets. And Brussels sprouts., wait, I love them all!

No comments:

Post a Comment