I love to roast my vegetables. Why? Because I can prepare a huge variety of them at one time and have plenty on hand to balance out future meals. I’m not just talking about sweet potatoes, Brussels sprouts, or carrots. I roast broccoli rabe, butternut squash fries, green beans, cauliflower, broccoli, and any other vegetable that can hold up without getting mushy & soggy.
How? Simple: heat oven to 400. Slice your veggies so they lay flat on a cookie sheet (if you layer, they steam & get mushy). Drizzle veggies with regular olive oil or a higher smoke temperature oil/fat (extra virgin oils burns VERY quickly) sprinkle salt & pepper & some herbs/spices of your liking. Roast about 25-30 min or until they’re cooked, but still a bit crisp. You can cook longer to your preference…but I like them to stay fresh tasting, not over – cooked, wilty. Roasting is also perfect for fall and winter. Enjoy!
