Roasted Veggies - They are a Staple at our House

[Chef Kathy]

   

I roast veggies on a weekly basis. 

1)  Get a good roasting pan (see link below from Target)

www.target.com/p/nordic-ware-naturals-baker-s-half-sheet/-/A-14901174?

2)  Get some good extra virgin olive oil.  I like Costco's or if you are in the Tucson area, Alfonso's is a real treat.

3)  Choose your veggies:

• Brussels Sprouts
• Broccoli
• Cauliflower
• Red Onion
• Sweet Potatoes
• Red/Yukon Gold Potatoes
• Cherry Tomatoes
• Zucchini and Summer Squash
• Radishes
• Carrots

4)  Season.  I usually do a simple toss of olive oil (3-4 Tablespoons for a half sheet pan) Kosher salt, pepper, fresh pressed garlic or garlic powder.  Also great is:  Fresh rosemary, thyme, fresh parsley, chili powder is great on sweet potatoes, fresh lemon zest and Parmesan cheese is great on broccoli.  I always add diced bacon (raw) to my sheet pan of Brussels sprouts.

5)  Pre-heat your oven to 425 degrees.  Bake for 15 minutes, stir, continue baking until you like the crunch factor   For an extra treat, I drizzle a simple balsamic reduction over top. You can find this bottled at the grocery store by the olive oils and balsamic vinegar's.

6)  Left over veggies are great reheated, cold or tossed in salads.