Feb 27 2010

roasted vegetables

Roasting vegetables is easy.  Roasting will concentrate the flavors of your vegetables by caramelizing the natural sugars and producing a sweeter flavor.  This is a great way to get children to eat their vegetables.

– Cube your favorite vegetables
– Spread them onto a cookie sheet
– Drizzle with olive oil, kosher salt and fresh ground pepper

Bake at 400 until tender and darkened around edges (about 30 minutes)

You can add fresh rosemary or thyme if desired.

In this picture I used sweet potatoes, golden beets and celery root.  Other vegetable combinations could include the following: red potatoes, red beets, carrots, red onion, asparagus and eggplant.