If you have not tried them yet, I urge you to make roasted vegetables. The carmelized vegetables take on such a different taste. They are as beautiful as they are flavorful. Make sure that the oven is fully preheated and that your veggies are in a single layer, otherwise they will just steam.
Roasted Vegetables
If you have not tried them yet, I urge you to make roasted vegetables. The carmelized vegetables take on such a different taste. They are as beautiful as they are flavorful. Make sure that the oven is fully preheated and that your veggies are in a single layer, otherwise they will just steam.
Nutrition
Ingredients
Method
- Heat oven to 450 degrees. Place a large rimmed baking tray in the oven. It should be large enough to hold all of the vegetables in a single layer.
- Toss all of the vegetables except the garlic in olive oil and sea salt. Carefully pour onto hot baking tray. Roast the vegetables for 30 minutes, stirring or shaking vegetables after 15 minutes. Toss the unpeeled garlic in the bowl with the residual olive oil and place on the baking sheet, again tossing the vegetables. Roast for another 15 minutes, or until tender and evenly browned. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
Notes
At the bottom of the pan is all of the browned bits that have amazing flavor. It is a shame to waste it, so while the pan is still hot (and the veggies are set aside), add ½ cup vegetable broth and scrape up the bits – set aside for your gravy.
