Dear Cook, when I was growing up, unless we were having pot roast, nearly all the vegetables Mom put on the table were boiled. These past few years roasted vegetables have become the norm around here. They are easy to prepare, delicious and healthier than boiled.
Yes, veggies do require some prep work, but once that is done, it is just a matter of putting them in the oven. They can be roasted that day and served, or roasted to reheat and serve the next day, or sit overnight to be roasted later. When we have a gang, and serve buffet style, I often serve the veggies from the roasting pan.
The picture shows a tray of carrots, but most often I roast a tray of mixed veggies such as; carrots, winter squash, red, green, and yellow peppers, onions, parsnips, rutabaga, and if I am not serving potatoes, hunks of potato, sweet and/or white. The last ten minutes I sometimes add a little broccoli.
Once the veggies are cut in chunks, I often put them in a gallon zip-lock bag, dribble a bit of olive oil over them, close the bag, shake it up, and either spread them on a baking tray with a bit of salt and pepper or store them in the refrigerator for a few hours or overnight.
Before removing them from the oven, be sure that the root vegetables are done. I recently served them before they had finished baking. People were so kind, no one said a word about it. Hmm, and neither did I.
* Do not use pre-peeled carrots. They are too small, lack favor, and color.
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|Roasted Company Ready Veggies|| |
- Vegetables of choice - list above
- Coating of olive oil
- Salt and pepper to taste
- Preheat oven to 450.
- Cut vegetables in uniform size.
- Combine in large bowl.
- Toss with olive oil.
- Sprinkle with salt and pepper.
- Spread in single layer on a roasting pan.
- Roast for 25 to 30 minutes, stirring twice until vegetables are cooked, but firm, and browned.