Roasted Vegetables Offer Endless Variety

If eating a variety of vegetables is new to you, you might want to try roasted vegetables. Almost all vegetables can be roasted and it brings out the sweetness and flavor in them.

Many people think of roasted root vegetables in the winter, but roasting is practical all year round, and for almost all vegetables.

You can roast just one vegetable or you can mix a variety of vegetables. Whatever you choose, be sure to cut the vegetables into approximately the same size pieces to insure uniform cooking time. Chunks work great. Don't go too small. You don't want to end up with little charred scraps of vegetables. You want to taste the sweet roasted flavor.

How To Roast Vegetables

• Cut the vegetables up and put them in a bowl.
• Drizzle olive oil over them. How much oil you use if up to you. If you are keeping track of calories, use it sparingly, but do use it. You need it to bring out the flavor.
• Toss the vegetables in the olive oil and add salt and pepper and toss again.
• You could also add some balsamic vinegar before roasting or toss it on when they are cooked, or you can leave it out. The beauty of roasting vegetables is that as you try more and more you discover your favorites and adapt the recipe to suit your taste.
• Pour the vegetables onto a baking sheet (with sides). You might not want to use a baking sheet with a dark non stick coating. It definitely speeds up the cooking time and gives you darker vegetables. If that's what you like go for it. If not use a light colored baking pan.
• Bake at 425. The time depends on the vegetables. It could take from 10-15 minutes to an hour depending on the vegetables you choose. Start checking them for doneness after about 10 minutes and turn them when you check to promote even cooking.

They make a great accompaniment to a sandwich at lunch, and you can get so hooked on them that you may even substitute them for an afternoon snack instead of fruit. They are intensely sweet and delicious.

Ideas For Roasted Vegetables

If you're looking for a tasty alternative to potatoes, try roasting any of the winter squashes. Cut them in half, and put the cut side down so it can get all sugary. Roast at 425 until done, 45 minutes to an hour depending on the size of the squash. To serve, you can just put a half of squash on each plate (unless you have great big ones) and each person just scoops.

To add fruit to a meal try scooping out the winter squash that you baked and mixing it with a little bit of pineapple. Just chop up a slice or two of fresh pineapple and toss together with the squash. When you cut the pineapple, reserve the juice and add a little juice as well. The dish is complete with only a pinch of salt and pepper.

Miniature sweet potatoes can be roasted whole in about 20 minutes. The skin pulls away from the flesh of the sweet potato and you can just cut them in half and pinch the bite into your mouth. Absolutely delicious.

Instead of a salad have a roasted vegetable sandwich or a wrap.

Use cold roasted vegetables in your main dish salads.

The only limitation on how prepare and enjoy these spectacular roasted vegetables is your imagination.

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