Roasting is the easiest, simplest, quickest, and quite a tasty way to prepare vegetables. The method can be used on almost anything and it's pretty much the same:
- Cut up veggie into equal sizes.
- Drizzle on oil and toss to coat.
- Sprinkle on grey salt or sea salt.
- Lay it flat on a cookie sheet so they are not crowded.
- Roast at 375F for 10 - 30 minutes until done, usually until they begin to brown.
- You can roast at a higher heat, 425F, for less time. I usually choose that method.
- You can toss in olive, coconut , walnut, macadamia nut, or sunflower oils. Don't use corn or soybean oil or another GMO oil.
- The big secret is not to overcrowd the pan, otherwise they will steam instead of roast.
- Choice of vegetable or mix of vegetables is the biggest change.
Here is a combination of Purple and Yellow Cauliflower florets pre- and post-roasting:
NOTE: Roasting does shrink them some AND they are so delicious everyone, including the kids, will eat more so roast more!
- Root Vegetables together - try a combination of Carrots, Turnips, Parsnips, Rutabaga, even some pieces of Fennel mixed in
- Potatoes & Sweet Potatoes - cut in similar shapes but try different ones like squares, frie cut, big beefsteak fries, rounds
- Cauliflower - see Cauli-power
- Greens - take out the ribs and cut into equal sized "chips" and roast Kale or Collards. Check out this great blog with pictures and clear easy instructions and yes, even your kids will eat it!
- Asparagus, Brussels Sprouts, Green Beans, Cherry Tomatoes, just about any vegetable can be roasted.
This is part of the Simple & Nourishing Carnival on Keeping it Simple with meals.
* Sometimes the fruit that looks over the top is the sweetest and can be gotten for nothing since no one else wants it. Don't always judge a piece of produce by it's looks, like many things in life, it's what inside that counts.