This is really more of a technique than an actual recipe. When we think we could not possibly eat one more bite of steamed broccoli or green beans, I know it’s time to get out the baking pans and roast those veggies! Really, roasting is my favorite way of preparing most vegetables. It brings out the flavors in a way that steaming or boiling just doesn’t. All that deep brown, caramelized goodness that you get from oven roasting…yum, yum.
So, here’s what you need:
Veggies of your choice
And, here’s what you do:
Before you start, preheat your oven to 425.
In the photos are the ones I did a couple of nights ago. One pan with carrots and potatoes.
And the other with zucchini and fennel (that’s the cooked zucchini and fennel in the top photo). If you think you don’t like fennel, give it one more try done this way. Be sure to let it get brown and crispy on the edges. Actually, be sure to let all the veggies get brown and crispy on the edges. That’s what makes them so good!
If you’re lazy like me, put some foil on your baking pans. Makes cleaning up so much easier. Cut all your veggies in similar sizes so they cook at the same rate. Place them on the pans, drizzle with olive oil and sprinkle a generous amount of salt and pepper. Use your hands to toss the oil, salt and pepper together with the vegetables so that each piece is well coated. Cook for 30 minutes and check for doneness. If they need more time, pop them back in and watch to make sure they don’t burn. During the last 15 minutes of baking I sometimes sprinkle a little Parmesan cheese over everything, especially the zucchini. You could also add some herbs if you like. However, they are great with just the olive oil, salt and pepper.
Remove from oven and transfer to serving platter. Other veggies that are great roasted are asparagus, broccoli, cauliflower, butternut squash, sweet potatoes. I’ve roasted almost every veggie that you can think of, except for greens. Use your imagination!
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