Thursday, March 24, 2011

My favorite way to cook vegetables.

This year I learned the most AWESOME trick to cooking vegetables from my friend Holly. She enlightened me to roasted cauliflower and then I suddenly heard buzz everywhere about roasting vegetables. Since my family loves roasted cauliflower, I've tried roasting TONS of other vegetables, all with great success.

Favorites I've roasted:
carrots
asparagus
broccoli
butternut squash (for soup)

The formula is easy and consistent. Toss your chosen vegetable (cut into bite-sized pieces) in olive oil with a little salt and pepper and pop in a 400-425 degree oven on a cookie sheet or jelly roll pan for 20ish minutes. Turn the veggies halfway through. And then? EAT.

5 comments:

LarMar said...

throw some rosemary on those veggies as well! yum yum! also, try roasting parsnips. parsnips make me drool.

Jenny said...

So, do they have to be fresh veggies or do frozen ones work?

Holly said...

Yay -- so glad you loved them! I am obsessed with roasting veggies with the Salt/Pepper/Garlic Powder Trifecta. You know what is totally random, yet delicious -- Roasted Green Beans. They have kind of changed my life.

Lisa @ Trapped In North Jersey said...

I make roasted butternut squash with rosemary at least once a week. Its delicious. My other favorite find is throwing Wegman's garlic butter over every vegetable. My youngest (the only kid who actually eats vegetables) will eat anything with garlic butter on it.

thanks for participating in my Christmas challenge :-)

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