Roasted Vegetables
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Roasted Vegetables

Roasting brings out the natural sweetness in vegetables and intensifies their flavor.

Vegetables of choice cut into bite size pieces

1 tsp olive oil for every cup of cut up vegetables

Seasonings of choice such as rosemary, basil, parsley, marjoram, salt and pepper

Toss cut up vegetables with oil and seasonings.

Spread vegetables in a single layer on a cookie sheet.  Roast according to the following chart, stirring half way through the cooking time:

20 minutes: Tomatoes, summer squash, eggplant, broccoli

30-45 minutes: onions, shallots, peppers, winter squash, garlic, Brussel sprouts, cauliflower

60 minutes: potatoes, carrots, beets, pumpkin, turnips

 

Roasted Veggie Ideas

  • Serve roasted vegetables as a side dish, as part of the filling on a sandwich, wrap, quesadilla, taco or burrito, pureed into a dip, as a pizza topping, add to salads and pasta dishes, etc. 
  • Roasted “French fries” are my family’s favorite and have so much more flavor than their fast food counter parts.
  • Roasted Tomato Sauce- drain 2 large cans diced tomatoes (save drained juice in freezer for making soup or pot roast). Toss tomatoes with 2 T olive oil, 1 T dried basil, 1 tsp salt, ˝ tsp black pepper and up to 12 whole cloves garlic.  Roast at 400°F for 45-60 minutes, stirring occasionally.  Serve over brown rice or whole grain pasta.

 

 

 

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