Springtime gives us access to fresh, crunchy veggies that demand tender care. Take maximum advantage of their delicate flavors by roasting them for a few minutes. The results: crunchy, aromatic vegetables, and low-calorie, as well. (They’re delicious with baked ham, fish, chicken or roast beef, too.)
Roasted Vegetables For Spring
- Your choice of vegetables — washed, with the moisture left on, and cut thinly, if they’re thicker (I’ve tried brussels sprouts, carrots, onions, zucchini, kale and others. The hands-down favorite: asparagus. Allow 1/4 pound per person.)
- good-quality olive oil
- a spice mix, including ground pepper and your favorite herbs
Preheat your oven to 450 degrees. (Or if you’re cooking a protein, use that temperature, and put the veggies in to cook the last 20 minutes.) Rub a cookie sheet or small pan with olive oil, put the veggies in. Drizzle with olive oil, then sprinkle with the spices, plus salt and a good grinding of pepper. Bake for 15 min (up to 25-30 min. for more substantial veggies like turnips and potatoes).; serve hot. Yummmm….