Roast it.

Looking for a way to get your family to eat more veggies?  Do you need some variety in your side dishes?  Tired of boiled or steamed veggies?  Roast them.

Roasting vegetables makes them so tasty.  The natural sugars in them is concentrated as the water evaporates out, and they become a caramelized goodness.  Even vegetables that you thought you didn’t like taste good roasted.  Dave, my picky eater husband, hates cauliflower.  When I roast it, he loves it.  The other day I roasted some radishes for my sister Mandie, and she was surprised at how good they were.

Here is how you roast vegetables:

Scrub whatever kind of veggies you have – any root vegetable such as carrots, beets, turnips, radishes, onions, etc., fennel, zucchini, cauliflower, summer squash, etc. Let your imagination run wild.

Cut up into chunks.  (you want to leave beets whole so they do not bleed) If you are roasting just one type of vegetable you want all the chunks uniform size.   If you are mixing vegetables make the harder vegetables bigger than softer ones so they cook evenly.  (Example: small pieces of carrots with big pieces of zucchini.)  Cutting small vegetables is optional.  I keep things like radishes and small turnips whole.

Put in a shallow baking pan.

Toss in olive oil.

Season.  Use salt and pepper or dried herbs. 

Roast in the oven until the vegetables are done.  There is no set temperature or time, it really depends on what you are roasting.  I usually have my oven somewhere between 400-500 degrees.  Root vegetables usually take about an hour, zucchini and cauliflower are done in about 15 minutes.  You can roast the veggies at the same time you are baking something else.

If you have some fresh herbs handy chop them up and add to the roasted vegetables.

Serve with a smile.

Have a good weekend!



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