Roasted Vegetables            257 Calories 6 Servings

                  
Sugar-free Gluten-free Dairy-Free Recipes

    



Summary
Perfect for entertaining a big crowd or an intimate dinner or family dinner. 

The cooking time varies by the size you cut the vegetables, the smaller the faster they cook, and the density of their nature. To shorten the roasting time of really dense vegetables, steam them whole up to 48 hours before serving.
Ingredients
15 whole Carrots
5 small Peppers, red/yellow/orange
1 Medium Onions, cut into ½ inch rings
5 cloves Garlic in skin
4 stalks Asparagus
5 small Red Potatoes
.5 head Cauliflower
1 CUP Squash, zucchini, butternut, summer
1 CUP Cherry or Cocktail Tomatoes
¼ cup Olive Oil
1 large Branch of Rosemary
Tools of the trade
• Roasting Pan 
• Lid or Aluminum Foil
• Spatula or Tongs
• Measuring cup
• Chef's Knife
• Cutting Board

CHEF TIP
Consider the density while cutting the vegetables, before you cut the vegetables into pieces.

Soft vegetables can be medium-bite-sized these vegetables include: Onion, Steamed potatoes, Summer or Zucchini Squash.

More dense vegetables should be cut smaller: Cauliflower or Broccoli flowerettes, Carrots or Parsnips can be peeled and cut in half length-wise and in half across. Turnips can be quartered.

Asparagus can be left whole, bell peppers can be cut into quarters while small peppers can be kept whole, Cherry or cocktail tomatoes can be kept whole.
  Daily, gluten and sugar-free food
Directions
1. Preheat the oven to 400 degrees.

2. All vegetables are optional: the only thing that won't work is leafy greens.
Wash the vegetables in cold water and cut them according to their density, see Chef Tips.

3. Pour the Olive Oil on a baking sheet or roasting pan and toss the vegetables around in the pan to coat all the vegetables in a little oil. Toss 5 Garlic Cloves at opposite places (1 on the left, 1 on the right, 1 in the middle etc.).

4. Toss Rosemary stem, Thyme stems, Oregano bunch on top of the veggies, or sprinkle with a powder blend like Hertaliana Herblends.

5. Place in the hot oven in the middle rack or under a roast, pull out in 20 minutes and with a spatula or thongs flip them over, the browning takes place on the pieces sitting on the pan.

6. Roast for another 10-20 minutes until browned.

7. If you used fresh herbs remove the herb stems, sprinkle with Kosher Salt.
SERVING AS LEFTOVER
If you have any left overs sprinkle with a little red, balsamic or rice wine vinegar (or lemon juice) and store in the refrigerator. Makes an excellent addition to a salad or sandwich or on top of pizza.



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