Camille’s earlier reference to roasting sweet potatoes inspired me to dedicate an entire post to the topic of “roasting vegetables”, because honestly, it deserves some recognition. Roasting is my favorite way to prepare veggies because it is so easy and so yummy! It has come to my attention (every time my mom calls me and asks me how I roast my red potatoes) that not everyone realizes how simple and transferable this technique is, so here is a brief description:
- Turn oven to 400-425°
- Prepare your vegetable of choice (wash, chop, etc. Keep in mind the larger the pieces, the longer it will take to cook)
- Put veggies on a cookie sheet, preferably one that is rimmed
- Drizzle olive oil over the veggies
- Sprinkle with kosher salt and fresh ground pepper
- Stir veggies to distribute oil, salt, & pepper
- Put in oven and wait for veggies to be tender (the time will differ depending on which vegetable you are roasting). You might also want to stir them occasionally while they are roasting.
My favorite vegetables to roast are asparagus, butternut squash, red bell peppers, red potatoes, and my newest favorite…green beans. So what are you waiting for? Go roast some veggies!
**And stay tuned for one of my new favorite meals that involves roasting red bell peppers, portabella mushrooms, & broccoli. It is awesome!
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