Roasting Veggies

There's a very simple way enhance the flavor of just about any vegetable that might otherwise be given a lack luster steam bath, only to be later ignored or shoved off behind that mound of unchewable steak fat. That, my friend, is roasting.

Roasting causes caramelization which means that sugar is brought out of the food and burned on the surface. Ooo, yum, right? But didn't you catch that? SUGAR! So the simple math equation goes like this:

roasting (caramelization) + veggies = sweetened veggies

I've tried this method with many different veggies, and so far everything has been a success. Hey, if roasting can make brussel sprouts taste good, then we must be on to something!

Roasting Method

Slice, dice, or whatever you'd like to do to put the veggies into edible shapes. Place them on a baking sheet lined with foil. Spray somewhat liberally with cooking spray, then sprinkle generously with Kosher salt and fresh cracked pepper. Toss to coat.

Spread the veggies out evenly on the pan and roast in the oven at 400-425 degrees until the edges begin to turn dark brown. (Usually 10-15 minutes.)

Vegetables that were once loathed (for various reasons, not always taste), but now loved in our house due to the roasting method: corn on the cob, asparagus, whole green beans, zucchini and other squashes. We also like roasting red potatoes, bell peppers, mushrooms, and purple onion wedges.