Gardeners have been planning for our flower and veg gardens for 2022. Although we won’t be harvesting our own fresh veggies for some time, most produce departments have numerous varieties of veggies and fruits throughout winter/spring. Recently I tried oven-roasted veggies for the first time— so amazing AND so easy! This side dish is perfect for springtime days that are colder than we might wish!
Only a few
items needed: an assortment of raw
veggies, cut to one-inch thickness, plus olive oil and sea salt. You will need
a broiler pan or metal cookie sheet with a one-inch lip (to keep oil from
dripping onto oven floor) and an oven preheated to 425 degrees.
For optimal carmelization of veggie surfaces, I prefer to skip parchment paper or silicone mats for this recipe. A few examples of veggies that will roast successfully: carrots, brussels sprouts, cauliflower and cabbage cut one-inch thick, parsnips or any root veggies. Drizzle or brush olive oil onto top and bottom surfaces of all cut veggies and place pan into hot oven; sprinkle sea salt last. Twenty-five minutes later, veggies are ready to serve!
Since this method of preparing vegetables uses dry heat only, you might be preserving some nutrients—you definitely will be preserving and enhancing the flavors and textures!
(These veggies are ideal for those following a plant-forward or vegetarian meal plan, but can be a great side dish for meat entrees also.)
Enjoy!
M. Lynn
Schmid, Master Gardener
A.A.S. Landscape/Horticulture/Arboriculture
