Remember a while back I mentioned stuff on how to roast vegetables MY way? Well, I wanted to revisit how to roast vegetables because it is SO easy and really an amazing way to get tons of vegetables into your diet. Winter vegetables can get old REALLY fast. I mean… how much kale and squash can you possible consume before you lose it and resort to stuffing your face with chocolate and cheeseburgers (maybe not together though…).
Anyway… I like my vegetables to get this unbelievably golden (almost burnt) salty crust on them before gobbling them up with some protein (sausage, egg, steak… anything). My favorites these days have been cabbage, brussel sprouts, carrots, cauliflower, and sweet potato. You can really roast any type of vegetable like this… acorn squash, butternut squash, radishes, beets… anything.
My oven and I have come to the understanding that 400 F is the right temperature because it is low enough to get the vegetables soft and chewy, but hot enough to get the edges crispy. I use a good helping of good olive oil (between 1/4 to 1/2 cup of olive oil for every sheet of vegetables). Good salt. And about 60 minutes to 120 minutes depending on how chunky your vegetables are and how “burnt” you like them. I make plenty of roasted vegetables at a time and store them for up to 1 week in a tightly sealed container in the refrigerator. It’s an excellent way to prepare for healthy meals for the entire week.
Obviously… just salt and oil can get a little boring, so there are some add ins to toss with the salt and oil:
- Herbs de Provence (oregano, lavender, and some other yummies)
- Chopped garlic and parsley thrown in for the last ten minutes of the roast
- Chunky slices of onions with root vegetables
- Honey glazed – add a few tablespoons of good honey with the salt and honey, and toss to coat the vegetables before roasting
- A generous sprinkle of black pepper and pink peppercorns for a zingy punch
- Cayenne and red pepper flakes for spicy vegetables
Here are some pictures of the vegetables I’ve roasted recently.
What about you guys? How do you like your vegetables? Crispy crispy? Or less?