Roasting brings out great taste to any vegetable.
- heavy-duty pan (18 x 3 x 1 inch/45,5 x 33 x 2,5 cm) for a pound/450 g of vegetables
- parchment paper
- hot oven
- sharp knife
- pair of tongs
- oven thermometer
Temperatures:
- 450-475F (230-245C) or
- gas mark 8 or 9
Key:
- Cut the vegetables thinly, into small pieces.
- Vegetables with the same amount of time can be roasted at the same time.
- Give them room in the pan otherwise they steam and not brown.
vegetable: way to cut, cooking time
- acorn squash: halved, seeded, ends trimmed 1/2-inch (1,25 cm) slices, 18-24 minutes
- asparagus: trim the ends, 10-14 minutes
- beets: unpeeled, slice 3/16-inch (5 mm), 16-18 minutes
- broccoli crowns: 1 1/2-inch (3,75 cm) long florets, halved, each piece with one flat side, 14-18 minutes
- Brussels sprouts: halved, 15-18 minutes
- butternut squash: peeled, halved, seeded, 3/4-inch (2 cm) dice, 25-30 minutes
- carrots: halved, 3/8-inch (9,5 mm) half-moon slices, 18-20 minutes
- cauliflower: 1 1/2-inch (3,75 cm) long florets, halved, each piece with one flat side, 20-25 minutes
- celery root: peeled, 1/2-inch (1,25 cm) dice, 15-17 minutes
- mushrooms: halved, 25-30 minutes
- eggplant: 3/4-inch (2 cm) dice, 25-30 minutes
- green beans: trim the ends, 15-20 minutes
- parsnips: peeled, 3/8 to 1/2-inch (9,5 mm to 1,25 cm) dice, 16-20 minutes
- red or gold potatoes: 3/8-inch (9,5 mm) slices, 20-25 minutes
- sweet potatoes: 3/8 to 3/4-inch (9,5 mm to 2 cm) dice, 20-25 minutes
- turnips: unpeeled, 3/8 to 1/2-inch (9,5 mm to 1,25 cm) dice, 25-30 minutes
- zucchini: 3/8 to 1/2-inch (9,5 mm to 1,25 cm) dice, 18-20 minutes
- Flavor with herb, garlic, or orange butter.
- Add organic orange or lime zest.
- Pour a dressing over them.
- Toss with organic nuts.
- Mix with cheese.
- Drizzle with olive oil.
- Add to other dishes, pasta, soups, non-cooked vegetables or fruits.
- Cool and add to a salad.
- Combine with rice or pilaf in stuffing zucchini or bell pepper.
- Use on....
