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 minutesAsparagus 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):
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):
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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