College Cooking Tips
When you roast vegetables at a high temperature all of the natural sugars come forward. You won't believe you're eating the same vegetable...especially if you grew up eating veggies out of a can. This is company food.
While you have the oven hot roast a few other veggies for the week. They keep for days. I like to keep them separate on the pan so I have multiple options throughout the week and so I can remove them from the oven when they’re done. Some veggies take more time than others.
- Cabbage wedges (they become so sweet when roasted)
- Garlic cloves, Roast and store them in their skins until they’re cooled and ready to use.
- Beets (they turn sweet like candy)
Roasted Veggies & Oven Fries
Heat the oven to 450°
Lots of veggies taste terrific if they are oven-roasted. This is really easy.
Start with combinations of potatoes, yams, carrots, beets or cauliflower or just one veggie. Like just potatoes for "oven fries".
- Wash the veggies in cold water.
- Peel the yams and beets. Peel the beets over the sink to contain the red juice.
- Peel potatoes and carrots.
- Cut the vegetables into uniform chunks. Keep everything about the same size so they cook evenly.
- Place the prepared veggies in a big bowl and toss with 1/4 cup of olive oil.
- Spread out the veggies in a single layer on a metal baking tray. (Cookie sheet with edges)
Preheat oven to 450°.
- Turn down to 425 after 5 min.
- Roast for 15 minutes @ 425°.
- Remove from the oven and turn with a METAL spatula.
- Put back in the oven for another 10 minutes or until they’re cooked through-not crunchy.
Keep a list of your favorite combinations.Print This Post