Roasted Vegetables
- Chop vegetables, enough to make one layer covering your baking pan or Dutch oven. Veggies should be chopped to roughly the same size for uniform cooking.
- Drizzle with olive oil. You don't need a lot, about one teaspoon for each cup of vegetables. Toss to coat.
- Sprinkle with herbs. Rosemary is a good choice, but parsley or basil work well, too.
- Sprinkle top with salt and pepper, and a little more oil, to prevent your veggies from drying out.
- Roast in a 425 degree oven. Stir or turn about halfway through.
Roast until tender and edges begin turning a deep brown. Cooking times vary depending on what vegetables you used, but figure on approximately 45 minutes. Turn about halfway through. If they look like they are drying out, drizzle with broth, low-fat Italian dressing, or even apple juice.
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