Roasted Veggies
Roasting is an easy way to enhance the flavor of all kinds of vegetables. I’m not sure I can think of a veggie that doesn’t roast.
I will put two roasting options here, but the principal is the same with all veggies. Cut them all the same size, then toss them in oil and add some salt. Roast at 350 for 30-45 minutes depending on the veggie.
You can roast on a baking sheet, sprayed with non-stick spray or lined with parchment of a silicone mat. Or you can use an air fryer pan that has a grate to hold the vegetables off the pan so they can cook from all sides. If you use the baking sheet, be sure to toss everything half way through.
Roasted Root Vegetables
Yield: 2-4 servings
Time: 1 hour
Equipment: baking sheet lined with a silicone mat
350°
Ingredients:
6-10 baby potatoes
2 med carrots
1 med onion
1 cup daikon
1 med sweet potato
¼ cup olive oil
1 tsp salt
Instructions:
Peel carrots, onion, daikon and sweet potato, dice them into similar size chunks. If the baby potatoes are larger than the dice, halve them before baking.
Put the everything into a bowl and drizzle with olive oil. Sprinkle with salt and toss.
Put everything on the baking sheet, one layer. Bake for 15 minutes. Remove and toss with a spatula. Bake for another 15 minutes and test for doneness. Potatoes should be tender and everything should be slightly brown.
Roasted Summer Squash
Yield: 2-4 servings
Time: 1 hour
Equipment: baking sheet lined with a silicone mat
350°
Ingredients:
2 med zucchini
1 med yellow squash
1 med red bell pepper
1 med purple onion
5 clvs garlic, minced
¼ cup olive oil
1 tsp salt
Instructions:
Slice squash into ¼ inch slices, and pepper into ¼ inch strips. Dice the onion into ½ inch pieces and mince the garlic, fine. Add everything including the olive oil and salt to a bowl and toss until coated.
Put everything onto a baking sheet in a single layer and roast for 30 minutes, turning everything over at the 15 minute mark.