The Basics: Roasted Vegetables

Roasted vegetables are an essential. They are easy, delicious, and versatile. You can roast basically anything. It's just a matter of how you cut the vegetables. I like to roast a big batch of vegetables on Sunday night and use them througout the week. I season mine with simply salt a pepper so that I can use them in any dishes you want. Add them to pasta, put them in a curry (try adding them to the Quick and Spicy Curry recipe), put them in a burrito, mix with tofu scramble, etc. the options are exponential. So here is how its done.


If these instructions still don't help you with your roasted veggies watch this video from CHOW.com: http://www.chow.com/stories/12072


What you need:
-Any vegetables you like. I like to use: Broccoli, Cauliflower, Carrots, Brussel Sprouts, Butternut Squash, Cremini Mushrooms, Asparagus, Eggplant, Green Beans, Cherry Tomatoes, small potatoes etc.
-Olive Oil
-Salt and Pepper

• Preheat oven to 500F
• Cut vegetable into bite size pieces
• For Brussel Sprouts, cut in half for medium size and quarter for large.
• For more dense vegetables (squash, eggplant, potatoes, carrots, etc.) you want to cut them smaller than less dense vegetable (broccoli and cauliflower) so they cook at the same rate.
• Place all vegetable in a large bowl and toss to coat with olive oil. Salt and pepper generously. Toss again.
  
• Place vegetable on a large, oiled baking sheet and roast for roughly 20 mins, until vegetable are tender and visibaly browned.
• Let cool for at least a minute before enjoying, they are hot!