Roasted Vegetables

By Christina Collins

Roasted Parmesan Broccoli

Roasting is rustic (and delicious!)

You 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.

The recipe is just about the same for almost all vegetables. Toss vegetables in olive oil, salt, pepper, and my favorite addition- red chili flakes. Bake at 425 for about 10-15 minuets.  Flip.  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!

Share socially… 

Facebook
Twitter
Pinterest

Leave a Comment

More to explore

Cauliflowers florets are smothered and baked in a rich cheese sauce for a delicious and decadent side dish.
Clean fresh shrimp and coat with egg wash and add to seasoned flour in a ziplock bag. Shake to coat. Deep fry for 3 minutes. Toss with spicy hot pepper sauce and serve with Blue Cheese Dip. Easy shrimp appetizer recipe and better than any restaurant!
This Pork Roast recipe takes some advance planning to ensure you have the necessary ingredients and tools. Once you have what you need, it makes an excellent holiday meal, special occasion dinner, or a Sunday roast for the whole family.