Tuesday, February 7, 2017

Simple Roasted Vegetables

If you want to get more vegetables into your diet, this is one of the easiest ways to do it. Slow roasted vegetables are a delicious and savory addition to any meal. You can make them in big batches and store the leftovers in the fridge. Have them with eggs for breakfast, with crackers at lunch, or with some meat and pasta for dinner.

This method works with just about any vegetable and is easy to customize with your favorite seasonings. 

Ingredients
1 Pound of fresh vegetables
2-4 Tbs olive oil (more oil for better browning and fuller flavor, less to reduce calories)
1 Batch of Savory Red Seasoning
   2 Tbs nutritional yeast flakes
   1 Tbs onion powder
   1/2 tsp Salt
   1/2 tsp Black Pepper
   1/2 tsp Berbere Spice
Method
Preheat the oven according to the chart below. Line a baking sheet with parchment paper. This is optional, but highly recommended. The long bake time can make the pan a royal pain to clean. 

Scrub and chop your vegetables. The size is up to you, just try to make all the prices about the same size. 

Pile the vegetables into a gallon sized plastic bag (I use inexpensive twist top bags). Add the oil, blow into the bag to puff it up, twist the top closed, and gently shake to distribute the oil. Add the seasonings and blow, twist, and shake again to evenly distribute. 

Dump the vegetables on the baking sheet, spread them out evenly and pop them in the oven. Bake according to the chart below.


Oven Temp and Cook Times

425 Degrees 15 Minutes
Asparagus, Bell Pepper 

425 Degrees 30 Minutes
Carrots

425 Degrees 45 minutes
Potatoes

375 Degrees 30 minutes
Brussels sprouts

375 Degrees 45 minutes 
Butternut squash, celery root  

325 Degrees 45 Minutes
Broccoli, Cauliflower

Vegetables that do better on the stove top
Mushrooms, Green Beans, Sweet Potatoes, Onions, any of the dark green leafys. 

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