Roasted vegetables start with the same technique: Prep veg and toss with olive oil, salt and pepper. Place on an oiled baking sheet and roast at the suggested time and temperature below. If your oven has a convection roast function, this is the time to use it. The rotating air helps develop crispy, caramelized edges. Be sure to stir/flip the vegetables once during roasting.
Feel free to mix up the seasoning according to your tastes with different citrus juice and zest, herbs, spices, vinegars and cheeses. You can develop hundreds of flavor combinations!
|Think you don't like beets? Try roasting. You'll want to make|
extra to toss in a salad the next day.
|Roasted cabbage pairs well with roast pork and sausages.|
|Caramelized carrots pair well with beef. Perfect with cube steak and gravy.|
|Crispy fries can be made in your oven. Your family will think they're deep fried!|
I used a crinkle cut knife to create marcelled edges.
Leave asparagus whole, snapping off tough ends. Roast at 400 degrees for for 12-15 minutes, depending on the size of the stalks. Sprinkle with the juice of half a lemon after roasting.
Peel and cut into small cubes. Roast at 450 degrees for 30 minutes. Serve with horseradish dipping sauce.
Break into florets. Roast at 400 degrees for 10-12 minutes. Sprinkle with juice of half a lemon after roasting.
Remove outside leaves and cut sprouts in half. Roast at 425 for 30 minutes.
Slice cabbage into thin wedges making sure to keep leaves attached to core. Roast at 425 degrees for 15-20 minutes depending on the thickness of the wedges.
Chop into uniform sized pieces. Roast at 425 degrees for 25-30 minutes. Top with fresh parsley after roasting.
Break into florets. Roast at 400 degrees for 20 minutes. Top with parmesan after roasting.
Roast whole beans at 400 degrees for 15 minutes. Sprinkle with parmesan cheese after stirring.
Cut into one-inch cubes or planks for fries. For for more spice, sprinkle with cayenne and garlic powder. Roast at 425 degrees for 25-30 minutes.
Peel and cut into small cubes. Roast at 400 degrees for 25 minutes. Toss with fresh rosemary after roasting.
Cut plum tomatoes in half lengthwise. Drizzle with balsamic vinegar. Roast at 425 degrees for 25-30 minutes. Sprinkle with fresh basil after roasting.