Cook smarter by roasting vegetables

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Cook smarter by roasting vegetables

Process results in intensified flavor, stockpile of food
Roasted Vegetable are an all-purpose food and can be incorporated into all sorts of meals, for breakfast, lunch or dinner.
Good candidates for roasting include: winter squash, carrots, beets (which will bleed redness on other vegetables), potatoes, cauliflower, turnips, parsnips, Brussels sprouts, peppers, onions, garlic, broccoli, bok choi and cabbage.
Roast vegetables for 30 to 45 minutes at 350 degrees, stirring them every 10 to 15 minutes.
Roasted vegetables are a little like you after the weekend – still you, just sweeter and richer and more pleasant.

Cook smarter by roasting vegetables

Roasted Vegetable are an all-purpose food and can be incorporated into all sorts of meals, for breakfast, lunch or dinner.
Good candidates for roasting include: winter squash, carrots, beets (which will bleed redness on other vegetables), potatoes, cauliflower, turnips, parsnips, Brussels sprouts, peppers, onions, garlic, broccoli, bok choi and cabbage.
Roast vegetables for 30 to 45 minutes at 350 degrees, stirring them every 10 to 15 minutes.
Roasted vegetables are a little like you after the weekend – still you, just sweeter and richer and more pleasant.
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