Roast Vegetables

They don’t need to take center stage, but you need to eat your veggies.

Carrots are roasted with canola oil, red wine vinegar, honey, kosher coarse grain salt, and rosemary.

Carrots are roasted with canola oil, red wine vinegar, honey, kosher coarse grain salt, and rosemary.

I was reminded last night while preparing dinner how easy it is to roast veggies that taste amazing by following some super simple rules.

  1. Oven goes to 425° This is hot enough to roast the veggies, if you don’t get hot enough you end up with veggies that steam in their own water.
  2. Put the veggies on a cookie sheet and use some kind of liner. It doesn’t matter if its aluminum foil, parchment paper, or a silicone mat. Each of these has different qualities but they will all help your food get that nice brown color.
roast-veggies-2-of-3

roasted spaghetti squash with canola oil, maple syrup, parmesan cheese and balsamic reduction, and finished with a little salt

  1. Space out the veggies. If they are too close to each other they will steam and not develop and of that delicious brown crust.
  2. Coat your veggies in oil a light coating on the veggies will help them retain heat and develop the wonderful color and flavor you are looking for.
  3. Season, you can go crazy here but one thing to keep in mind is that it’s nice to balance that oil with an acid like lemon juice or vinegar. Make sure you toss some salt in the mix then maybe add a small amount of sweet like honey or sugar. Then just do whatever you want with herbs and such.
  4. Cut all your stuff approximately the same size so they cook at the same speed.
Quiche-2

These tatters are getting roasted

Roasting veggies is easy. Do it.

myers.richard.lee@gmail.com

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