Saturday, February 19, 2011

Roast Vegetables

Most people crave chocolate and cookies and cupcakes and such. While I do crave those things, I mostly crave vegetables. One of my favorite ways to eat them is roasted with olive oil and salt and pepper.



Roast Broccoli
1 head of broccoli, washed and chopped, stalks removed
1 tbsp of honey
1/2 tsp of salt
1/4 tsp of pepper
2 tbsp of olive oil

Preheat the oven to 350'. Line a baking sheet with tin foil.

In a bowl, toss together the broccoli, honey, salt, pepper and olive oil. Spread onto the sheet pan and bake for 15-20 minutes or until the broccoli is just starting to caramelize.


Roast Squash
1 yellow squash, washed and sliced into half moons
1 zucchini, washed and sliced into half moons
2 tbsp of olive oil
1/2 tsp of salt
1/4 tsp of pepper

Preheat the oven to 350'. Line a baking sheet with tin foil.

In a bowl, toss together the squash, olive oil, and salt and pepper. Spread evenly onto the sheet pan and bake for 20-25 minutes or until the squash just starts to brown.


Roast Sweet Potatoes
1 sweet potato, peeled, washed and sliced into disks
2 tbsp of olive oil
1/2 tsp of salt
1/4 tsp of pepper

Preheat the oven to 350'. Line a baking sheet with tin foil. 

In a bowl, toss together the sweet potatoes, olive oil, and salt and pepper. Spread evenly onto the sheet pan and bake for 20-25 minutes or until the potatoes are tender and starting to brown. 


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