Roasted Veggies
Today let’s talk about roasted vegetables. It is a great way to add depth of flavor to most any vegetable. Plus it makes your kitchen (and entire house for that matter) smell amazing. Crispy brown on the outside and soft in the middle, roasted veggies scream comfort food. Pair them with my recipe for Vegan Power Gravy and life is good. Just follow these few tips:
- Make sure your oven is preheated to 425 degrees.
- Most recipes call for coating the veggies in some form of oil prior to roasting; however, if you line your baking sheet with parchment paper, you can leave off the oil as well as the added calories.
- Make sure you rotate your baking sheet about every 10 minutes to ensure even browning.
- I believe I picked this tip up from Cooks Illustrated, but root vegetables (potatoes / carrots) can be difficult to roast. Often times they brown too quickly before cooking through. Either par boil them before roasting, or cover your baking sheet with foil. The foil traps in the moisture and steams the veggies first, cooking the center. Roast for 10 minutes then remove the foil and cook until browned and yummy.
Longer Letter Later,
Love Bob aka The Grassfed Carnivore
