Thursday, February 24, 2011

Roasting 101

Do you ever just think, “This is way too easy to be this good?”

I do; all the time actually. (i.e. roasting...) 

For some reason I have always had this irrational fear of using the broiler or the idea of roasting vegetables. It’s silly really. I thought you needed some kind of crazy pan or fancy tools I don’t have. Generally when I see a recipe that says “roasted ___” I just skip on by it.

But recently I made some amazing cauliflower soup that involved roasting cauliflower and potatoes. When I read the directions I realized that it was not nearly as complicated as I thought. 

Making this soup has put me on a roasting rampage. Carrots, onions, cauliflower, potato, garlic, broccoli, brussells sprouts, my cell phone, people that annoy me; really anything that will go on a pan with olive oil and it’s on.

I think roasting is a great way to use fresh vegetables if you have some that you don’t want to go bad.

Last week I took a smorgasbord of random veggies from my fridge, chopped them into nice sized pieces, sprinkled them with salt and pepper and added about two tablespoons of olive oil. I put it in the oven for about 30 minutes at 425 degrees, flipping them once halfway.

When they were done and beautifully roasted, I sprinkled nutritional yeast over the top and served them with cous cous. Add some Frank's hot sauce on the top and you have yourself a party in your mouth where everyone is invited.

Easy, delicious, light, cheap and just perfect! 

Now, back to contemplating what else to roast… Ideas?


  1. I've always been afraid of the broiler for some reason, too. I'm going to have to try roasting some veggies sometime soon. :) My bf's mother roasts potatoes, but I want to do what you did and have an assortment. Also I never knew how long or what temperature, so thanks for that!

    - Jason

  2. Glad I could help! It really is so easy. Who knew right!?!?!


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