December 12, 2017

Vegetables

For many people, vegetables bring back memories of canned green bean casseroles, steamed zucchini, and other tasteless, boring and somewhat inedible stuff.  To this day, some still hold a misconception that vegetables have to be cooked until they turn into baby food or even worse, look disgusting and lose their beautiful color. No wonder many sneer at these nutrient dense little beauties!

You don’t have to waste your time blanching, icing or steaming so that you can Roasted_Vegetables.ashx_sauté or roast vegetables. In a bowl, simply season any vegetable (broccoli, cauliflowers, peppers, carrots, celery, onions, peas, mushrooms, or whatever you have on hand) with salt, pepper, some olive oil or any oil you like, and a few sprigs of fresh herbs such as thyme, oregano, sage or spices of your choice.

Spread the seasoned vegetables on a baking pan and roast at 450°F-475°F for 15-20 minutes or until blistered around the edges but still mostly crunchy. Depending on your oven, you may have to broil them instead.

Vegetables prepared like this will taste great, have layers of flavor, and dazzle you with different textures and appetizing bright colors.

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