Roasting is a great way to awaken the incredible flavors of any vegetable. Vegetables come out the oven tender on the inside and crunchy on the outside! I particularly prefer my veggies roasted rather than steamed for this simple reason. Eating vegetables as a side is not only healthy but also very fulling. Roasting your vegetables is so easy to do, you can count one, two, three and your veggies will be ready in a jiffy! All you really need are 4 things: your favorite vegetables, oil and seasoning and heat! Simple as that! Then you get to enjoy the natural sweetness coaxed out of the vegetable by the heat and the sinful caramelized crunchy edges of the veggies!
Different vegetables need different roasting times as they vary in texture and firmness. Here I decided to roast cauliflower and carrots. They both are tough vegetables and require the same cooking time more or less. If you wanted to do bell peppers and mushrooms or any softer vegetables along with these, then you would have to add them in half way through the roasting as they would need less time because they are softer. So you catch my drift! Remember, you can roast any vegetables, such as string beans, broccoli, mushrooms, bell peppers, carrots, beets, zucchini, etc, with these simple steps. You will be happy you did and your tummy will thank you! Enjoy!
Preparation time: 10 minutes
Cook time: 30 minutes
Yield: 4 servings
1/2 large cauliflower
2 medium sized carrots
1-2 tbsp Olive oil
Preheat the oven to 350°F. Wash and rough chop cauliflower into bite sizes. Peel and wash carrot. Slice into 2-3 inch long thin strips. Place in a roasting pan. Add olive oil, salt and black pepper. Toss until the cauliflower and carrots are thoroughly coated. Roast vegetable for 20 minutes and then toss them around and return to oven to roast for another 10 minutes. Serve as a side dish with any type of meat or as part of a meal.