Sometimes the ugliest* fruit is the sweetest. Sometimes the simplest preparation of meals are the most delicious.
Like roasting, for example… It is the easiest, simplest, quickest (and quite tasty) way to prepare vegetables. The method can be used on almost anything and it’s pretty much the same:
- Cut up veggie into equal sizes.
- Drizzle on oil and toss to coat.
- Sprinkle on grey salt or sea salt.
- Lay it flat on a cookie sheet so they are not crowded.
- Roast at 375F for 10 - 30 minutes until done, usually until they begin to brown.
Variations have to do with what vegetable, oil, and temperature.
- You can roast at a higher heat, 425F, for less time. I usually choose that method.
- You can toss in olive, coconut , walnut, macadamia nut, or sunflower oils. Don’t use corn or soybean oil or another GMO oil.
- The big secret is not to overcrowd the pan, otherwise they will steam instead of roast.
- Choice of vegetable or mix of vegetables is the biggest change.
Roasting enriches the flavor and deepens the color. It offers variety into our weekly menu and can be done for any seasonal vegetable. It is quick and easy, nutritious and delicious, and comprises of 3 ingredients and some heat.
Here is a combination of Purple and Yellow Cauliflower florets pre and post-roasting:
NOTE: Roasting does shrink them some AND they are so delicious everyone, including the kids, will eat more so roast more!
Try Roasting:
Root Vegetables together - try a combination of Carrots, Turnips, Parsnips, Rutabaga, even some pieces of Fennel mixed in- Potatoes & Sweet Potatoes - cut in similar shapes but try different ones like squares, frie cut, big beefsteak fries, rounds
- Cauliflower
- Broccoli
Greens - take out the ribs and cut into equal sized “chips” and roast Kale or Collards. Check out this great blog with pictures and clear easy instructions and yes, even your kids will eat it!- Asparagus, Brussels Sprouts, Green Beans, Cherry Tomatoes, just about any vegetable can be roasted.
The timing depends upon how big or small you cut them and how dense the vegetable is, so check it after 10 minutes, you are looking for the beginning of caramelization and browning on the vegetables. You may need to give them a turn with the spatula mid-way through. Enjoy your veggies - this method is quick and easy and very delicious.
Please share your favorite roasted vegetable recipes!
* Sometimes the fruit that looks over the top is the sweetest and can be gotten for nothing since no one else wants it. Don’t always judge a piece of produce by it’s looks, like many things in life, it’s what inside that counts.
Author Annie Malka is a mother of four living in the Florida Keys. She writes about cooking, nutrition, organic foods and sustainability at her blog Hip Organic Mama.
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Ahhh, we love roasting vegetables, but I often don’t think to do it - thank you for the reminder!
Roasting is the only way my family will eat parsnips and swede, and as you say; it’s so easy to do. Once you’ve cut up all the veggies, you can just leave them to take care of themselves.
We tend to do just root veggies, as a delicious winter meal. A good combination is just carrot, parsnip, potato, red onion and beetroot - nothing fancy, but it tastes so good and the colours are the rich, earthy colours of Autumn, which cheer the heart! The beetroot turns particularly sweet and comforting.
Those different coloured cauliflower look amazing!