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Taking the Mystery out of Roasting Veggies

Roasted Veggies: 4 steps to delicious…

Step 1

Preheat the oven to 425-450, line a 15x10x1 inch backing pan with foil then a light coat of non stick spray so many flavors to choose from.

Start with 1 lb of veggies you don’t want to crowd the pan.

Step 2

In a bowl toss the cut up veggies with 1 ½ T of olive oil a pinch of salt ¼ t and fresh cracked pepper. Be careful not to much oil an d to little.

Step 3

Place the veggies on the foil lined pan

Step 4

Roast away Roast Until You See Toast

Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Softer vegetables cook more quickly, while harder vegetables like potatoes will cook more slowly. Smaller pieces will also cook more quickly than larger pieces. If you’re roasting a new-to-you vegetable, start checking after about 15 minutes, and keep roasting until you see charred bits.

Those charred bits are what make roasted vegetables so good, so even if the vegetables are already tender and cooked through, keep roasting until you see the vegetables start to turn toasty around the tips and edges. If in doubt, roast an extra five or 10 minutes — it’s unlikely the extra roasting will hurt, and very likely that your vegetable will be even tastier.

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Some suggested ways to roast it with LOVE!

Tiny red skins

Half the potatoes, roast 24-30 min  some added flavor of love toss after baking with 1 T of ground chipotle chili seasoning just befor serving

 Related image

Broccoli, Caulifower

1 pound

Prep

Cut florets into 1-inch pieces. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

Roasting Time at 450 F

15 to 20 minutes

Lemon juice, fat free feta cheese, fresh parsly

Related image Related image


Brussels Sprouts

1 pound

Prep

Remove outer leaves, trim stem; quarter larger ones, halve smaller ones. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

Roasting Time at 450 F

15 to 20 minutes

Lime juice and chopped celentro and pomegranate   seeds

 

Carrots, Parsnips

1 1/2 pounds

Prep

Peel or scrub; remove woody core from parsnips; cut into 1/4-inch slices. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

Roasting Time at 450 F

20 to 25 minutes

 Honey and pumpkin spice

Image result for roasted carrots

Aspargras

  • 1 ½ pounds fresh asparagus, trimmed,

  • 2 T extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 1 ounce Parmesan cheese, shaved

Remove baking pan from oven. With tongs, transfer asparagus to a serving platter. Sprinkle with shaved Parmesan cheese. Makes 4 to 6 servings.

Use dried Italian seasoning or a combination of dried herbs, such as thyme, oregano, or rosemary.

 Image result for roasted asparagus

 Green Beans

1 pound

Prep

Trim stem ends. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

Roasting Time at 450 F

15 to 20 minutes

Image result for roasted green beans