Roasted Vegetables

 Roasted Vegetables

The best way to make vegetables is to roast or fry them.  Not only does it unlock fat soluble vitamins when you add a little olive oil to them, but it also makes them actually taste good! 

Some of our favorite vegetables to roast are brussels sprouts, green beans, baby red potatoes, carrots and asparagus.  

Directions:

• Preheat oven to 400 degrees
• Wash vegetables.  Cut them into uniform bite sized pieces, trimming off any bruised or old parts as well as stems or hard parts.
• Put vegetables in a bowl and drizzle some olive oil over them and toss to coat.  This can be as much or as little as you want.  I like to lightly coat the vegetables with the olive oil.
• Arrange the vegetables on a rimmed baking sheet so they do not overlap or touch each other.  
• Sprinkle vegetables with salt and pepper.   I like to add fresh or dried rosemary to the potatoes.  I also like to drizzle balsamic reduction over the brussels sprouts after I take them out of oven.  
• Bake vegetables in preheated oven for 10 min, then flip the veggies over, add salt and pepper and roast them for another 10 minutes.  Watch them as smaller cut pieces cook faster.  Vegetables are done when you can easily pierce them with a fork and they are soft enough to eat.  I like them soft, but not mushy.
• Can serve with an extra sprinkle of salt and pepper.  

You can also fry them in a frying pan.  I grab a bag of frozen vegetables, steam them in the microwave, then fry them in a frying pan until they have brown toasted bits on them.  I usually do this with broccoli.  I also usually use olive oil and salt and pepper.