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 to cook than others.
Try:
- Carrots
- Cauliflower
- 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.
- Broccoli
- 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.
- Toss each veggie separately with some olive oil and continue to keep the veggies separated on the tray while they roast.
Veggies cook at different rates. This way you can remove the veggie that’s done and continue to cook those that need more time.
- 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.