With the first signs of fall come Halloween decorations (seriously, people?!) and sudden cravings for roasted vegetables. While we can’t get behind putting up the fake spiderwebs yet, we’re so ready for a big bowl of oven-charred goodness—over a bed of brown rice covered with tahini dressing, please and thank you.
There are as many ways to roast veggies as there are people with kitchens, but we’re always on the lookout for cooking methods that save time without sacrificing flavor. Although our favorite fall vegetables (like beets, cauliflower, and acorn squash) couldn’t be more different in looks and taste, we’ve nailed down a way to roast nine of them at the same temperature, and even on the same baking sheet. Is your stomach growling yet?
Let's break it down for you.
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Select your veg:
Carrots: Peel and cut into 1/2-inch chunks > Place on a baking sheet > Drizzle with olive oil > Sprinkle with salt, pepper, dried parsley > You can even add a drizzle of honey if you have a sweet tooth > Roast 25 minutes, tossing occasionally
Cabbage: Cut in half lengthwise and remove the core by cutting a cone shape > Slice into 3/4-inch pieces > Place on a baking sheet > Drizzle with olive oil > Sprinkle with salt, pepper, garlic powder > Roast for 15-25 minutes (depending on how crispy you like it), tossing occasionally > Surprise! You now crave this often-hated veg
Cauliflower: Cut in half lengthwise and remove the core by cutting a cone shape > Slice into bite-size florets > Place on a baking sheet > Drizzle with olive oil > Sprinkle with salt, pepper, chili powder > Roast for 30 minutes, tossing occasionally > Eat it right off of the pan (once it cools of course)
Sweet potatoes: Scrub well > Slice into 1/4-inch thick rounds > Place on a baking sheet > Drizzle with olive oil > Sprinkle with salt, pepper, za’atar (if you have it) > Roast for 20 minutes, tossing occasionally > Sweet potato rounds are the new fries
Butternut squash: Cut off tips of both ends > Cut in half at the base (where squash starts to get wide) > Scoop out seeds and pulp > Use a vegetable peeler to slice off the skin on both halves > Cut into 1/4-inch cubes > Place on a baking sheet > Drizzle with olive oil > Sprinkle with salt, pepper, dried sage > Roast for 30 minutes, tossing occasionally > Do you like these or sweet potatoes better?We can never decide!
Brussels sprouts: Trim stems and cut in half lengthwise > Place on a baking sheet > Drizzle with olive oil > Sprinkle with salt, pepper, cayenne pepper > Roast for 15-20 minutes, tossing occasionally > Pro tip: For extra crispy ones, preheat the baking sheet in the oven before adding the sprouts
Beets: Scrub well > Rub with olive oil > Place on a baking sheet > Roast for 40 minutes or until fork-tender > Let cool slightly > Cut off stems/tails > Rub off skin with your hands or a paper towel > Embrace how red your hands get > Season with salt and pepper
Turnips: Peel and cut into cubes > Place on a baking sheet > Drizzle with olive oil > Sprinkle with salt, pepper, dried thyme > Roast for 25-30 minutes, tossing occasionally > You finally love turnips
Acorn Squash: Cut squash in half > Remove the pulp and seeds (and definitely save the seeds for roasting later) > Place squash halves (face-up is ideal) on a baking sheet > Rub each half with olive oil and 1 teaspoon maple syrup > Sprinkle with salt, pepper, cinnamon > Roast for 1 hour > Acorn squash is your new favorite fall veg
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