Thursday, April 02, 2009

Roasted Veggies

Roasting is my favorite way to prepare veggies. Through trial and error, I've figured out a foolproof method that's never failed me. I like roasted peppers and asparagus the best, but you can use any sturdy-ish vegetable. It may not be the most gourmet method (ahem, garlic salt), but it's yummy.

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All you need is:
- Veggies (asparagus, peppers, potatoes, carrots, zucchini, Brussels sprouts, etc.)
- Olive oil (I use about a teaspoon, but you can use as much or little as you like)
- Your favorite seasoning(s): I typically use garlic salt.

Printable Recipe

Directions:
Preheat oven to 400.

While it's heating up, cut veggies into large chunks. Line a baking sheet with foil and arrange veggies on foil (foil=easy cleanup). Drizzle with olive oil and toss to coat. Sprinkle with seasonings.

Bake, checking and turning vegetables occasionally, for 20-30 minutes or until desired doneness. Easy!

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My one exception is beets. The method above would probably be fine, but I have another routine that works great, so I don't want to mess with it. Beets are the only ingredient, so if you'd like more flavor, I'd recommend looking for a recipe on Food Blog Search.

Printable Recipe
Preheat oven to 400.

Slice the greens off (if they're attached), and set aside to use another day (prepare them just like chard). Wash beets really well. Wash them again, those suckers are dirty. Pat dry with paper towels.

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Wrap each beet in its own foil packet. Make sure you squish it to prevent air from escaping. Pop 'em in the oven for an hour. Remove and let them sit for about 15 minutes to cool.

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Carefully open the packets on a surface you don't really care about (they stain) and slice into quarters. Enjoy!

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2 comments:

Kristen said...

Roasted veggies are the best - I especially love roasted asparagus! Yum!

Anonymous said...

I love the pictures & ease of preparation for the roasted veggies. I look forward to seeing more veggie recipes on your blog.
Lenore

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