Most of the time, a side dish for us is a veggie. In the winter, this almost always means a roasted veggie. In the summer and on warmer days I try not to turn on the oven if I don't have to, but a lot of nights even when it's warm we end up roasting our side dish. I just love roasted vegetables.
All of the vegetables I roast carry the same general rules for cooking and ingredients:
1. Trim and wash veggies.
2. Chop into pieces that are all relatively the same size.
3. Toss with olive oil and salt.
4. Place on a baking sheet or dish lined with foil (for easy clean up).
5. Roast at 400 degrees for 15-20 minutes or until golden and tender.
Roasted okra. This was a recent experiment and I loved how it turned out! We will be doing this again very soon.
Roasted potatoes and onions. I like to leave the skins on red potatoes. The color and texture are great!
Cauliflower and broccoli with all the usual ingredients + curry powder!
Butternut squash and cabbage. A little rosemary added to the squash for extra fall flavor.
Tomatoes! Delicious on pasta.
Mixed veggies - great for cleaning out all those random quantities of veggies sitting in your produce drawer. Picture here; zucchini, yellow squash, eggplant, broccoli, carrots.
Beets! A little different way of roasting these guys, find the recipe here.
Broccoli, mushrooms, and zucchini.
Kale! When you roast kale according to the "general" directions, it turns into kale chips! More one that here.
Brussel Sprouts. Yum. Follow the same directions as normal veggies require, except substitute soy sauce for salt. A family favorite!
As fall comes nearer I hope you can put these roasted veggie ideas to use!
No comments:
Post a Comment