Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Thursday, September 23, 2010

Roasting Vegetables

Roasting Vegetables

Fall is a great time to think about roasting vegetables. Not only does the cooler weather make a good time to turn on the oven for an hour, but vegetables available in the fall are great for roasting. Many roasted vegetable recipes call for favorite fall vegetables like carrots, onions, potatoes, sweet potatoes, turnips, and winter squash. The process of roasting brings out the natural sweetness in vegetables and intensifies their natural flavors.
For healthy conscious meals, roasted vegetables add a lot of nutritional value without many calories.
Instructions for Roasting Vegetables
1. Preheat oven to 400 degrees. Take a cookie sheet with sides and line with tinfoil. Coat the foil with non-stick cooking spray.

2. Cut vegetables into bite-size chunks.

3. Place vegetables in a single layer on the tinfoil and drizzle with olive oil. Toss vegetables to coat.

4. Sprinkle with herbs such as rosemary, basil, parsley, or marjoram. Salt and pepper may be added for seasonings.

5. Cover vegetables with tinfoil so they don’t dry out.

6. Bake vegetables until they are lightly brown and tender. At about 25 minutes, stir vegetables and continue roasting for approximately another 25 minutes.

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