Guest guest Posted November 12, 2009 Report Share Posted November 12, 2009 Roasting veggies is so easy and taste great. You just toss the veggies with a little olive oil and salt. Toss to coat well. You can also just spray them with cooking spray instead of using oil. You can sprinkle with some seasoning, if you want to. Some I like are smoked paprika, rosemary, oregano, chili powder, onion and garlic powder or salt, etc. Italian seasonings, etc Toss with the veggies. Bake in 425 degree oven for about 30 minutes or until crispy and tender to pierce. Some things like green pepper, onion wedges and green beans will take less time. I like using frozen brussel sprouts when I roast them. For sweet potatoes and white potatoe, I cut in large steak french fry shapes. Sometimes I dice them in large chunks instead. Carrots in 1 inch thick slices Green beans lightly steamed first, drained and then toss with a little oil and salt. Beets - I used canned beets to roast. Either the chunks or whole. Green pepper cut into large pieces. Onions cut into large wedges. Asparagus, lightly steam first and then toss with a little bit of oil and salt Garlic cloves, peel and cut in half. Toss with a tiny bit of oil and salt. They come out so sweet and delcious. There are many more veggies to do this with, but this should give you some good ideas. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2009 Report Share Posted November 12, 2009 I'm roasting veggies tonight. My favourite veggies to roast are onion and parsnips but also carrots, mushrooms, red/yellow/orange/green peppers., sweet potatoes, white potatoes. I usually add in some broccoli and cauliflower and last time I added celery. It was really yummy. I won't be using all these veggies tonight but most of them. When they are almost cooked, I toss in some marinated artichokes. My mouth is watering already. DH has had a bad cold so he hasn't been eating much this week. I haven't been cooking much but tonight I am cooking whether he eats or not. I chop up leftover roasted veggies and put in wraps with a bit of mozz cheese and heat them until the cheese melts. Oh I can taste them already - lunch tomorrow. Audrey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2009 Report Share Posted November 13, 2009 Ok.... so now I'm hungry! Great suggestions, and so easy! Some recipes sound yummy but are beyond my skills (or my patience) -- but these I can handle! LOVE the beets idea! Kath ________________________________ wwjd <jtwigg Undisclosed-Recipient Thu, November 12, 2009 1:31:29 PM Roasting Vegetables  Roasting veggies is so easy and taste great. You just toss the veggies with a little olive oil and salt. Toss to coat well. You can also just spray them with cooking spray instead of using oil. You can sprinkle with some seasoning, if you want to. Some I like are smoked paprika, rosemary, oregano, chili powder, onion and garlic powder or salt, etc. Italian seasonings, etc Toss with the veggies. Bake in 425 degree oven for about 30 minutes or until crispy and tender to pierce. Some things like green pepper, onion wedges and green beans will take less time. I like using frozen brussel sprouts when I roast them. For sweet potatoes and white potatoe, I cut in large steak french fry shapes. Sometimes I dice them in large chunks instead. Carrots in 1 inch thick slices Green beans lightly steamed first, drained and then toss with a little oil and salt. Beets - I used canned beets to roast. Either the chunks or whole. Green pepper cut into large pieces. Onions cut into large wedges. Asparagus, lightly steam first and then toss with a little bit of oil and salt Garlic cloves, peel and cut in half. Toss with a tiny bit of oil and salt. They come out so sweet and delcious. There are many more veggies to do this with, but this should give you some good ideas. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2009 Report Share Posted November 19, 2009 Hi Audrey, I too love roast veggies and among my favourites are beet root and fennel. I have never tried artichokes - looked for the Jerusalem ones but could only find globe. Virginia West Aussie > I'm roasting veggies tonight. My favourite veggies to roast are > onion and parsnips but also carrots, mushrooms, > red/yellow/orange/green peppers., sweet potatoes, white potatoes. > I usually add in some broccoli and cauliflower and last time I > added celery. It was really yummy. I won't be using all these > veggies tonight but most of them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2009 Report Share Posted November 20, 2009 You might find Jerusalem artichokes under " sunchokes " . They're yummy - taste a lot like artichoke hearts. Elysa , Virginia <artemesia wrote: > > > Hi Audrey, > I too love roast veggies and among my favourites are beet root and fennel. I have never tried artichokes - looked for the Jerusalem ones but could only find globe. > > Virginia > West Aussie > > I'm roasting veggies tonight. My favourite veggies to roast are > > onion and parsnips but also carrots, mushrooms, > > red/yellow/orange/green peppers., sweet potatoes, white potatoes. > > I usually add in some broccoli and cauliflower and last time I > > added celery. It was really yummy. I won't be using all these > > veggies tonight but most of them. > Quote Link to comment Share on other sites More sharing options...
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