Are You Roasting Your Veggies?
Fall is coming and that means we’re getting ready to enjoy all sorts of seasonal vegetables that lend themselves to roasting. Think winter squashes, brussels sprouts, broccoli and the likes.
Living in the south, this also means that the temperatures are starting to drop enough to risk running the oven for 40 to 45 minutes in the evening. I don’t bake or roast much in the summer months and am really looking forward to the yummy flavors roasting brings to my veggies.
One of the blogs I follow regularly is 100DaysOfRealFood.com. Browsing through the archives I came across a post on roasting vegetables.
Kiran Dodeja Smith writes:
“One of the easiest, most versatile side dishes is roasted vegetables. You’d be amazed at what 20-40 minutes in the good ol’ oven can do to your veggies. We’re talking crispy on the outside, soft on the inside, warm, comforting, and nourishing real foods. What could be better?!”
She goes on to walk you through her process of roasting just about any type of vegetable. She also shares tips for prepping veggies and even gives you a little Veggie Roasting Cheat Sheet.
Great stuff… what’s your favorite roasted vegetable?
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