Roasted Vegetables (Stage 2)
Do you often yearn for some exquisitely prepared vegetables, but you don't have the time or patience to fuss around with them? Consider roasting your vegetables any and all of them. The dry, high heat of the roasting process causes the vegetables to cook from their own inner moisture, intensifying their flavor, and enhancing their natural, rich sweetness
- - Roasted Asparagus or Mushrooms
- - Preheat the oven to 40 degrees F. Roll asparagus and/or whole small mushrooms around on an oiled tray until they are lightly coated. Roast for only 5 to 10 minutes, or until just tender.(Asparagus cooks very fast, so keep an eye on it. In just a couple of minutes, it can go from too crunchy to overly soft. Naturally, you want it somewhere in between.) Salt lightly while still hot, and serve at any temperature.
- - Roasted Carrots
- - Preheat oven to 375 degrees F. Cut larger carrots into 2-inch lengths; leave small ones whole. Roll the vegetables around on an oiled baking tray until they are lightly coated, then roast for 30 minutes or until done to your liking. Serve at any temperature.
- - Roasted Cauliflower, Broccoli, Cabbage or Brussels Sprouts
- - In all of the following cases: preheat oven to 375 degrees F, roast the vegetables on an oiled tray, salt lightly while still hot, and serve at any temperature.
Cauliflower: Break into 1 ½ inch florets, and roast for about 15 minutes.
- - Broccoli: Cut into 2-inch chunks (include the peeled stems) and roast for 20 to 25 minutes, depending on the thickness of the pieces.
- - Cabbage (surprisingly sweet!): Cut into 2-inch wedges and roast for about 20 minutes.
- - Brussels Sprouts: Leave smaller ones whole; cut large ones in half. Roast for 15 to 20 minutes depending on the size.
When roasting vegetables, remember that the vegetables will shrink during the roasting process, so plan accordingly!!
Calories 70; Carbohydrates 5g; Fat 4g; Protein 2g
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