WAIT!!! DON’T STOP READING JUST BECAUSE IT’S A PICTURE OF BRUSSEL SPROUTS!! I know you’re disappointed that this isn’t another post about pies or baked goods but seriously, a girl can only eat so many carbs before the neighbors start asking, ‘Who’s that woman with the Professor?’ And not in a good way . . .
The real truth of the matter is that we eat vegetarian most of the time because (a) it’s better for our health, (b) it’s better for our grocery budget, (c) it’s better for our planet and (d) did I mention it’s better for our health? Besides – we love veggies!
Roasting veg brings out the natural sugars resulting in a deep caramelization which translates into a sweeter and more concentrated flavor – to quote Chef Ann Burrell, ‘Brown food tastes good!’ Carrots, parsnips, sweet potatoes, cauliflower, green beans, broccoli, fennel, red peppers, asparagus – almost any veg can be transformed into a plate of delicious goodness.
And what I consider to be a great time saver, any leftover veg can be added to soups, stews or salads or added to egg dishes such as frittatas or quiche – just delish! And it’s easy-peasy – a no-recipe, type of recipe.
By the way, roasting regular potatoes requires a tiny tweak in the technique so I’ll save that for another post.
Give it a go and let me know how you like them!
Now if you’ll excuse me, I need to hit that plate of cookies, I mean the treadmill . . .
Here’s a recipe of sorts:
Your vegetable or a mix of vegetables of choice, cleaned and dry
Extra virgin olive oil
Pinch of Red Pepper Flakes
Salt & Pepper
Pre-heat oven to 400 degrees. Prepare veg and spread on a sheet pan; add enough olive oil to just coat (you don’t want the veg swimming in oil). Add red pepper flakes if you like; salt and pepper. Toss everything together with your hands and redistribute evenly on the sheet pan; into the oven and start checking at 20-25 minutes – they should be fork tender without being mushy.
What’s your favorite vegetable?