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HOW TO:  Roast Vegetables

Roasted vegetables benefit so much from the process. The high, dry heat of the oven brings out the concentration and the natural sugars caramelize transforming them to yumminess. For every 2 pounds of veggies drizzle about 1 tablespoon olive oil prior to roasting. Spread veggies in a single layer silicone or parchment lined cookie sheet or roasting pan with space in between pieces. If you don't leave space in between it would be more like you are steaming and not roasting! It would be OK to roast different veggies together as long as the cooking time is similar. The following list is for about 2 pounds of vegetables at a 450F oven. Very nice to use sea salt or herbs over veggies while roasting.

Roasting time:
10-15 min: Asparagus, Broccoli, Brussels Sprouts, Zucchini
30-40 min: Sweet Potato, Sweet peppers, Onions, Green Beans, Cauliflower, Carrots, Tomato
45-60 min: Beets, Fennel, Butternut Squash, Potato, Turnips

Look for the beautiful toasted colors  and the wonderful aroma coming from your oven! I am in love with the whole process of roasting vegetables either as a side dish or for using as an ingredient in your soup. So, heat up your oven and get roasting!
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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog