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1.
Preheat oven to 400 degrees Fahrenheit.
2.
Cut veggies up into small pieces. Cut denser vegetable
like carrots and potatoes into smaller pieces than less
dense veggies like squash so they will all finish cooking
at one time.
3.
Place into bowl and add a small amount of oil or melted
butter.
4.
Mix thoroughly so veggies are well coated.
5.
Season to taste with salt, pepper, fresh herbs or garlic
powder.
6.
Place on metal baking sheet or shallow glass roasting
pan for approximately 40 minutes or until vegetables
are soft and lightly browned. Stir half way through
cooking time to brown vegetables evenly.
My
husband has fond memories of his grandmother making
roasted parsnips with butter like this.
*
Avoid non stick baking pans if you can help it. The
EPA is currently investigating health risks associated
with Teflon cookware.
Roasted
vegetables taste great right from the oven. Or save
them and use them in salads, omelets, rice dishes, casseroles,
etc. Roasting seals in the natural flavors of vegetables
and carmelizes their natural sugars.
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