It’s been a while since I’ve been here; and those who are fans, I’m back and ready to bake, cook, and post. In 2021, we all went into year two of a pandemic and I found myself receiving a kidney transplant. I’m fine and feel good. Moving into a new year, sadly, the pandemic is still here, but the one place that you have that you can control, is your kitchen. And I’m starting this new year with a tray of savory, sweet, crunchy and colorful roasted vegetables.
Nothing is easier or more delicious alone, with pasta, with mixed greens, served as a main or side. Some of my favorites include: broccoli, orange and yellow pepper, fennel, carrots, shallots, garlic bulbs and cherry tomatoes. I actually roast all together.
- Preheat your oven to 400° Line a sheet tray with parchment paper
- Use any vegetable your have fresh or just turning
- Peel and/or chop the vegetables you select to the size(s) you want
- Scatter your vegetables on your sheet tray and drizzle olive oil over the top, season with salt and pepper and add any herbs you wish.
- Roast the vegetables until fork tender, slightly charred and aromatic.
I’ve always been a lover of vegetables, which the exception of spinach — I try it each year to see if my tastebuds have changed, and they haven’t. I’ll eat vegetables raw, steamed, sautéed and sometimes fried.
But always trying to keep a container of roasted vegetables in my fridge is a goal. There is no “rule” as to what vegetables you should or can roast, but vegetables such as broccoli or cauliflower, I prefer a bit charred. Cherry Tomatoes just soft and showing signs of being ready to blister open. Onions and shallots become sweet and succulent. And if you slice the top of a garlic bulb, after roasted, you`ll have the sweet spread ever.
I can tell you, if you make the habit of roasted a tray of veggies weekly, you’ll certainly have no problem getting your quota in daily.