When I think about a roasted vegetable the first thing that comes to mind is an oven fry. I’ve probably made 200 pounds of potatoes into oven fries over the years, but there are so many other vegetables that can be roasted and should be roasted. You know why? They are easy and they taste delicious, actually sublime! The ingredients are simple and healthy, that is why this is my Second Recipe for Life.
There are two rules to roasting vegetables:
- Cut your vegetables about the same size so that they get done at the same time
- If you are mixing a variety of veggies, choose them wisely. Not all vegetables roast at the same time schedule (check the chart below)
click to enlarge
Quick Roasting Medium Roasting SlowRoasting
Asparagus Bell Peppers Potatoes (all kinds)
Mushrooms Onions (all kinds) Winter Squash
Tomatoes Zucchini & Summer Squash Carrots
Sprouts Egg Plant Beets
Of course there are many more vegetables but this is a place to begin . . .
If you are a whiz at roasting vegetables, take an evening to teach someone else how to make this simple, yet delicious and wonderful dish. It can brighten almost any meal.
What do you like your roasted vegetables with?