ou can steam them, sauté them, grill them, but my favorite thing to do with almost all vegetables is roast them! After I discovered Ina Garten’s Roasted Brussel Sprout recipe, which led me to Giada De Laurentis’s Roasted Fennel with Parmesan recipe, I soon discovered that I could roast just about any vegetable.
I also discovered that I preferred eating vegetables this way. And what’s more? Nothing could be easier than tossing your favorite vegetable on a baking pan with some olive oil, salt and pepper and walking away.
How to Roast Vegetables
The recipe is just about the same for almost all vegetables. 375-425 degrees, toss vegetables in olive oil, salt, pepper, and my favorite addition- red chili flakes. Bake for about 10-15 min and flip and continue roasting for about another 10 min. The type of vegetable you use and how you prefer your vegetables cooked will determine timing.
When you are ready to serve, try topping with some parmesan or a squeeze of fresh lemon. Whatever Vegetable you prefer, give roasting your veggies a try!I promise, you won’t steam another head of cauliflower ever again!
Here are some the recipes I started with that helped me become the happy roaster that I am today!