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For lovers of brussel sprouts you already know how great they are, especially when they’re roasted.  For you adventurous naysayers forget the childhood memories of bitter bland mini cabbage on your Sunday dinner plate.  These tiny morsels of roasted, slightly sweet with a tang of bitter goodness are a far cry from the ones you remember as a child.  In this recipe the onions turn sweet and crunchy, the apples become more intense and the garlic’s potent flavor is exchanged for sweet and creamy goodness!

Roasting is great for vegetables, especially ones that are not naturally sweet.  The cooking process caramelizes the natural sugars and gives a great crunchy texture at the same time.  Most vegetables can be roasted in a 400ºf oven for 35-40 minutes. Just toss them with a little EVOO (Extra Virgin Olive Oil) and lay flat on a cookie tray.

Tips for Roasting Vegetables

1. Sturdy root or hardier vegetables work best. Think parsnips, carrots, potatoes, squashes, broccoli, etc.
2. Cut the vegetables into uniform pieces so they cook at the same time, and you don’t end up with some pieces overcooked while others are still raw.
3. Toss with 1-2 tbs EVOO and 2 tsp Kosher salt.  The oil prevents drying out and helps with browning.  You can also use butter.
4. Make sure to lay vegetables flat on a cookie tray.  Too many on the tray and you are steaming, not roasting.  Each piece should be touching the tray.

Adapted from Oh My Veggies

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