ROASTED VEGETABLES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roasted Vegetables image

This works with a wide range of produce: potatoes, squash, onions, asparagus, cauliflower, baby artichokes, pumpkin, mushrooms, peppers, sweet potatoes, eggplant, zucchini, and Brussels sprouts.

Provided by MLBRUNKER

Categories     Potato

Yield 1 batch

Number Of Ingredients 10

vegetables
parchment paper
baking sheet
oil or butter
salt
pepper
sugar
balsamic vinegar
spices
parsley, chopped (or other herbs)

Steps:

  • Cut your vegetables into serving-sized pieces. Peel the ones you like peeled. (For potatoes cut them and wash off the starch. For eggplants, slice them, salt them a bit and let them set until they begin to "weep," then squeeze out as much moisture as you can.)
  • Dry the pieces off and toss them with oil or melted butter (just a LITTLE oil or butter--part of the beauty of this dish is that it's fairly light).
  • Lay them out on a parchment-lined baking sheet and bake in a 375F oven for around 20-30 minutes, or until everything starts to look slightly browner than when you put it in.
  • Arrange the vegetables on a plate and sprinkle with whatever condiments you like (or have around).
  • Note 1: You can roast a piece of fish or chicken (or marinated tofu) on the baking sheet with the vegetables. It makes a nice little dinner. Not much clean-up effort either
  • Note 2: This method also works with some fruits--apples, pears, pineapple, stone fruits, figs, bananas, etc. Use butter and sprinkle on a bit of sugar, honey and/or vanilla. Serve plain or with ice, sour or whipped cream

Nutrition Facts :

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #main-ingredient     #preparation     #vegetables     #oven     #roast     #dietary     #equipment     #4-hours-or-less