Roasted Vegetables

The easiest and most delicious cooking method for vegetables is roasting.  Roasting cooks the fresh vegetables using high heat, removing bitterness and bringing out sweetness, all without reducing the nutritional benefits.  While you can roast virtually any vegetable, particularly delicious choices include  broccoli, asparagus, beets, cauliflower, eggplant, green beans, potatoes, carrots and sweet potatoes.  And don’t be afraid to try roasting any vegetable!  Here’s how to roast: 

  1. Heat your oven to 425 degrees F.
  2. Cut your fresh vegetables into large, bite-sized pieces (simply quarter small potatoes). You certainly can combine more than one type of roasted vegetable, but aim to cut similarly-sized pieces for even cooking.
  3. Place the sliced and cut vegetables into a bowl or a plastic grocery bag and pour in a small amount of olive oil. You can add a sprinkling of dried herbs, garlic and/or pepper to the bag as well.  Swirl the bowl or bag, allowing the oil and spices to evenly coat all of the vegetables.
  4. Pour the vegetables onto a standard baking sheet and spread them out in a single layer; keep a little space between the veggies to allow moisture to escape (you can use two baking sheets if you need more room).
  5. Roast the vegetables in the oven, and start checking the vegetables with a fork at 15 min (and then much more often) until they’re done. They’re done once they are tender enough to pierce with the fork and when you see some charred bits on the edges. 
  6. Remove the vegetables from the oven. You can eat them as is or drizzle them with balsamic vinegar or a squeeze of lemon.  Adjust the seasonings to meet your taste.