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Mar 16

Roasted Vegetables

  • * 5 cups of vegetables, celery, onion, carrot, fennel, squash, etc., etc.
  • * 6 cloves of whole garlic
  • * olive oil
  • * rosemary or sage
  • * salt and pepper

Preheat oven to 450 degrees.  Cut vegetables into uniform bite size chunks and put into a roasting pan or on a cookie sheet.  Toss in peeled whole garlic cloves, and spray everything with olive oil.  Sprinkle with salt and pepper and roast in a 450 degree oven.  Turn with a metal spatula about every 15 minutes.  After 10 minutes add sprigs of rosemary or sage and continue to roast until vegies are cooked through and golden brown.  Delicious.

ROASTED CAULIFLOWER: Cut in bite size pieces and toss in rosemary or basil.  Spray with olive oil, and add salt and pepper.  Roast at 450 degrees turning every 10 minutes for 20 to 30 minutes until lightly golden.

ROASTED ASPARAGUS: Trim bottoms and lay on cookie sheet in one direction in a single layer.  Lightly spray with olive oil, add salt and pepper and roast at 450 for about 10 minutes (depending on thickness).

ROASTED ZUCCHINI: Small bite size chunks.  Spray with olive oil, salt and pepper, desired herbs, garlic (cut cloves in half) and roast at 450 turning every 15 minutes for about 30 to 45 minutes.

ROASTED ROOT VEGETABLES: Mix big chunks of fennel, carrot, onion, whole garlic cloves, and celery together.  Toss with olive oil, salt, pepper, rosemary or sage and roast.

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