Springtime gives us access to fresh, crunchy veggies that demand tender care. Take maximum advantage of their delicate flavors by roasting them for a few minutes. The results: crunchy, aromatic vegetables, and low-calorie, as well. (They’re delicious with baked ham, fish, chicken or roast beef, too.)
Roasted Vegetables For Spring
- Your choice of vegetables — washed, with the moisture left on, and cut thinly, if they’re thicker (I’ve tried brussels sprouts, carrots, onions, zucchini, kale and others. The hands-down favorite: asparagus. Allow 1/4 pound per person.)
- good-quality olive oil
- a spice mix, including ground pepper and your favorite herbs
Preheat your oven to 450 degrees. (Or if you’re cooking a protein, use that temperature, and put the veggies in to cook the last 20 minutes.) Rub a cookie sheet or small pan with olive oil, put the veggies in. Drizzle with olive oil, then sprinkle with the spices, plus salt and a good grinding of pepper. Bake for 15 min (up to 25-30 min. for more substantial veggies like turnips and potatoes).; serve hot. Yummmm….
Cindy Brick is a personal property appraiser, judge and national teacher who loves to write about frugality and other personal finance topics. She has written six books and hundreds of articles, but often focuses on quilting, her teaching specialty. She lives in Colorado with her husband, two golden labs and a flock of very suspicious chickens. Find out more at Brickworks, http://www.cindybrick.com, or visit her personal blog: http://www.cindybrick.blogspot.com