Monday, March 30, 2009

Easy Yummy Green Veggies


One of the best discoveries I've made in the past couple of years has been The Roasted Vegetable. My sister-in-law introduced me to roasted asparagus a few years ago and I've never steamed it since. I then began roasting broccoli and cauliflower and have not steamed them since either. 

Easy directions: Cut up your veggie as desired and place on a baking sheet. Drizzle about 2 tablespoons of olive oil and sprinkle with kosher or sea salt and pop them in the oven at 425 for about 10-15 minutes. I like broccoli and cauliflower a bit al dente (not mushy) so I take it out at 10 minutes. If you like it softer, check it at 12 minutes and leave it in as long as 15-17 depending on how soft you like it.

A fun springtime variation is to grill the veggies in one of those grill bowls

2 comments:

  1. Yes! This is my favorite way to enjoy cauliflour. Now, if you liberally drizzle the florets with lemon juice and add some minced garlic (I make a dressing of olive oil, lemon juice and 3 cloves of minced garlic) and THEN roast them...oh my gosh. you'll never go back. The lemon juice with the garlic is so so so delish!

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  2. oh and I almost forgot....sprinkle it with parmesean cheese in the last 5 of cooking...yummy indeed.

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