Wednesday, March 3, 2010

Roasting Veggies

Believe it or not, I had never had a roasted vegetable until going vegan, which probably explains why I despised so many veggies before... I'm talking to you brussels sprouts and asparagus... Now I always roast my veggies, it's the best way to eat them! I prefer to save on fat by coating my veggies in cooking spray instead of using oil.

A cookbook I own, called Mollie Katzen's Vegetable Heaven, has a few pages (96-99) dedicated to veggie roasting times and temperatures for veggies of all types... So I am sharing a few of my favorites with you!

Zucchini or Summer Squash (sliced down the middle, lengthwise):
375 F for 20 minutes

Asparagus or Mushrooms (whole):
400 F for 5 to 10 minutes (you want asparagus to be tender crisp not mushy!)

Cauliflower (florets) , Broccoli (2 inch chunks, stems peeled), or Brussels Sprouts (small ones whole, larger ones cut in half lengthwise)
375 F cauliflower 15 minutes, broccoli 20 to 25 minutes, brussels sprouts 15 to 20 minutes (do not let them get mushy!)

Carrots (2 inches long)
375 F for 30 minutes

Coat all the veggies listed above with cooking spray and your favorite seasonings before roasting them... My all time favorite vegetable seasoning is Tony Chachere's Creole Seasoning!

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