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      Colorful Roasted Vegetables

      • March 7, 2014
      500 334 Curry Girls Kitchen

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      Roasted Vegetables

      Roasted Farmers’ Market Fall’s Seasonal Bounty

       Pre-heat oven to 400 degrees (use convection if you have it)

      Ingredients:

      1 lb each: brussel sprouts, carrots, candy cane beets, red beets ( in photo)

      3-4 whole garlic cloves minced

      Celtic Sea Salt or a favorite flavored sea salt

      Olive oil

      Fresh herbs (optional)

      Method:

      • Wash and dry all vegetables. Cube or cut them approximately into the same size
      • Place vegetables in a bowl and drizzle with some olive oil (don’t drench or will become soggy), and. 
      • Toss well and sprinkle with some sea salt and minced fresh herbs: thyme, oregano, or sage from the garden! Dried works well too!
      • Line your baking sheet with parchment paper, (not waxed paper). 
      • Spread vegetables evenly, single layer them. Try not to stack. That way everyone gets the “good browned crispy ones”. You may need two sheets. 
      • NOTE: You may start out with a full overloading tray, but the veggies will shrink. 
      • Turn oven down to 325 degrees and put vegetables in oven. 
      • Bake up to 1 hour or until fork tender.  Convection will cook faster.
      • If you want them sooner, leave them in at 400 degrees for 45 min. But check more often so they veggies’ don’t burn. 

      NOTE:

      When you cut up the vegetable it will look like tons, however, I recommend making 2 trays as they cook down and get eaten rapidly.  They are great the next day added to soups, salads, scrambled in your morning eggs.  Roasted veggies’ never get wasted!

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