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Saturday, April 30, 2011

Roasted Vegetables recipe

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Roasting vegetables is my hands-down favorite way of cooking them.  Any vegetable tastes great roasted - especially those that get overcooked by other cooking methods.  Next time, try roasting vegetables like asparagus, beets, broccoli, carrots, cauliflower, eggplant garlic, onions,  peppers, potatoes, sugar snap peas, tomatoes, zucchini, on and on.

Roasting vegetables is also a super easy way to cook them.  Really!

Simply chop the vegetables so they are all pretty much the same size.  Toss into a metal pan with sides, coat with olive oil, add your spices / herbs / seasonings, and toss around so all the vegetables are covered (you want just enough oil to cover all the veggies, not too much).   Then  put into a 425 degree oven for about 20-30 minutes (time depends on the type of vegetable, so just keep checking & stirring about every 10 minutes).  You want them slightly browned on the tops, and just a bit of black is even great.


Once you have them roasted, you can do so many things with them.  Eat them just as they are & the leftovers are great added to:

-pasta salad
-egg omelet / frittata / scrambled eggs
-veggie wrap / burrito
-on top of a lettuce salad
-as a cold salad with a homemade vinagrette dressing

Vegetables really do taste great if cooked this way!  Enjoy!

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