Thursday, March 6, 2008
Have you ever roasted vegetables?? It is one of my favorite ways to cook many vegetables. Simply cut veggies into uniform sizes, toss in olive oil, sprinkle with salt and pepper and roast in a hot oven (425-450 degrees) until nicely carmelized. Tonight's selection was russet and sweet potatoes, carrots, parsnips( my personal favorite), broccoli( the tops get crispy) and asparagus. Served with boneless chicken breasts marinated in lemon zest, olive oil and thyme. How much healthier can you get??
Beets are especially delicious roasted, but be aware that they take longer than anything else because they are so dense, so roast them separately and start them first.