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Tuesday, March 8, 2011

Roasted Vegetables

I don't have a lot of time to cook usually. Lately I've been so busy, I don't have time to do most things. We're growing a small business, and it's hard to work full time, and then have that to do too...but I have been trying to make more meals, meals that don't come out of packages. One of my goals for this year is to eat more vegetables. We do eat them, but they tend to be the same ones...in the same dishes...and it gets very boring. So, as busy as I have been, I'm proud that I have still been able to add more veggies to the mix. And recently, our favorite way to eat them has been like this:

Roast Vegetables
Ingredients:
1. selection of vegetables. I've been using a combination of Japanese pumpkin, potato, carrot, red pepper (capsicum), red & white onions, garlic, sweet potato...
2. olive oil
3. seasonings, such as rosemary, salt, pepper, garlic, sometimes I also add balsamic vinegar, etc...




Method:
1. Preheat over to 450°F / 230°C
2. Cut up all vegetables to about the same size. I usually cut up red pepper a little larger so it doesn't get too soggy. You could always add softer veggies a little later in the baking process.
3. Pat dry with a paper towel to get most of the surface moisture off the veggies.
4. Throw into a bowl, and add your oil and seasonings. (To make a tray of veggies, I end up using about a 1/4 cup of oil, but this varies. I probably use about 1 tsp salt, 1/2 tsp pepper, and 1-2 tsp rosemary, but do whatever you feel like. I added about 1 tbsp balsamic vinegar to the mix in these photos).
5. Add some crushed garlic. I usually just lay a wide bladed knife over the garlic bulbs, and pound the knife to break the bulbs. Peel off the wrapping, and then cut into smaller pieces if you want.
6. Mix to coat veggies, and spread on a baking tray or dish in a single layer. You'll need to roast the veggies for about 45mins to an hour, checking on them every 15 minutes, and stirring them.


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