Monday, July 13, 2015

Perfect Roasted Vegetables

BACK TO BASICS: HOW TO COOK ROASTED VEGETABLES SO THAT THEY'RE PERFECT EVERY TIME 


The very first thing I learned how to cook (and how to cook well) were roasting vegetables.  Maybe it's because I grew up hating them when they often came from a can.  But when I got my first real kitchen in college, the first thing I was determined to find, was a vegetable I enjoyed eating.  For me, it was broccoli.  Broccoli was a gateway drug to asparagus and zucchini and green beans and... you get the picture.  Essentially, any hardy vegetable like my dear friend broccoli can be made with this method.  The best part is that it's flexible and it's essentially foolproof.  


INGREDIENTS


2 ounces of Vegetable of your choosing (in this example, I used 2 broccoli crowns) 
Salt and Pepper
1/2 tbsp extra virgin olive oil per ounce of veggie

TOOLS REQUIRED:

Sheet pan, aluminum foil, oven, timer                      


INSTRUCTIONS:

1.




2.
Pre-heat oven to 425 degrees Farenheit.  If you have other things cooking at a different temperature, this recipe can be adjusted for any temperature from 400-500 degrees (just adjust your timing accordingly).   

Drizzle half of the olive oil on an aluminum foil lined pan.  Cut your veggies into equal sized chunks (I like big chunk of broccoli that are portion sized so I can cut them it a knife).  Place them on top of the aluminum, drizzle the remaining olive oil, and top with a healthy sprinkling of salt and pepper. 
3.



4.


Put the pan in the oven and let roast for 10-12 minutes.  If your oven is at 400 degrees, the cooking will take around 18 minutes.  If your oven is closer to 500 degrees, the cooking will take about 6 minutes.   

Veggies are complete when they're slightly brown on top.  Just keep your eye on them and that is it!  I'm telling you.  Simple, easy, fast, nutritious.  What could be better?  



SERVES 2 

Reactions:

0 comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

 
Free blog counter
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License