Thursday, October 20, 2016

Enjoying our Veggies!

As the weather changes and we head to (hopefully) cooler weather, vegetables are in bountiful supply. What better way to eat them than roasting? Not only does this keep the nutrients intact but also lets you savor the natural taste of the vegetable itself. So we put together a bit of a cheat sheet for you, so you can get roasting!



THE BASICS:

For every one kilo of vegetables, mix with 2 to 3 tablespoons of extra-virgin olive oil, then season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast at 200 to 225  C, turning once, until tender and golden brown. Since all ovens and vegetables are different, begin checking for doneness at the early end of the suggested cooking time.

HOW LONG TO COOK & HOW TO PREP:

25-35 Minutes
Onions: cut into wedges.
Mushrooms: trimmed, halved if large.
Cherry tomatoes: whole.
Cauliflower: cut into florets or into planks.
Broccoli: cut into florets.


35-45 Minutes
Carrots: peeled, halved if large, or whole.
Pumpkin/Zucchini: peeled or unpeeled, halved or cut into wedges, seeds removed.
Eggplants: sliced 1 inch thick or cut into wedges, salted 30 minutes, rinsed, and patted dry.
Potatoes/Sweet Potatoes: peeled or scrubbed, cut into wedges.
Cabbages: cut into wedges or planks.

45-60 Minutes
These foods should be roasted in foil so they don’t lose too much moisture, which will be caused due to the excessive exposure to dry, oven heat.
Garlic: top third removed, drizzled with oil, wrapped in foil, and roasted until tender.
Beets: scrubbed and drizzled with oil, seasoned with salt, wrapped in foil, and roasted until tender.

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