Hello everyone!
I can't believe it's already mid-September and we're still tethered to our homes. I hope you’re surviving with your health and sanity intact!
For a bit of positive news on the Eatsies front, I’m slowly beginning to teach classes again. I'll be taking small, masked, and socially distanced groups in my kitchen on a case-by-case basis, and I'll continue to teach larger groups via Zoom. Thank you, technology!! Please contact me for more info if you're interested in adding a class or two to your quarantine routine. :)
Until then, I’m continuing my recipe-themed newsletters this week by bringing you one of my absolute favorite staples: my Basic Roasted Veggies. This recipe is simple, incredibly delicious, nutritious, can be used in so many different ways - and most of all, for you parents out there, it’s a terrific way to get your kids to eat their vegetables. Cooked this way, they get all caramel-y (is that a word?) and sweet, almost like candy. I usually keep a bowl in the fridge just for snacking! As usual, I've included a few tips throughout the recipe to make it come out just right, so read on for some variations. And let me know how you made it your own!!
Basic Roasted Veggies
Preheat oven to 450°.
Wash all vegetables, and lightly pat dry with a paper towel. If your veggies are very wet, they will steam instead of roasting, and you won’t get that delicious crispy caramelization.
Cut veggies into bite-size pieces. Place veggies and minced garlic on a large, rimmed baking tray. Sprinkle with 2 tablespoons olive oil, salt, and pepper. Using your hands, toss well to get all veggies evenly coated. Spread out in a single layer on 2 trays, being careful not to crowd veggies (they’ll cook more evenly if the heat can get all around them!).
Roast for 20 minutes, or until veggies are tender and beginning to brown on the edges.
Optional: after veggies are roasted, but while they're still warm, you can toss them with 1-2 tablespoons lemon juice or balsamic vinegar.
Also, feel free to toss in a teaspoon of your favorite herbs or spices, such as chili powder, oregano, dried basil, or really whatever sounds tasty to you. The possibilities are endless.
Note: roasted veggies are delicious tossed into salads or pasta, or pureed with broth and made into a soup. I’ve even been known to eat them in burritos.
Wishing you all the best! Stay safe and sane, until next time,
Teri
I can't believe it's already mid-September and we're still tethered to our homes. I hope you’re surviving with your health and sanity intact!
For a bit of positive news on the Eatsies front, I’m slowly beginning to teach classes again. I'll be taking small, masked, and socially distanced groups in my kitchen on a case-by-case basis, and I'll continue to teach larger groups via Zoom. Thank you, technology!! Please contact me for more info if you're interested in adding a class or two to your quarantine routine. :)
Until then, I’m continuing my recipe-themed newsletters this week by bringing you one of my absolute favorite staples: my Basic Roasted Veggies. This recipe is simple, incredibly delicious, nutritious, can be used in so many different ways - and most of all, for you parents out there, it’s a terrific way to get your kids to eat their vegetables. Cooked this way, they get all caramel-y (is that a word?) and sweet, almost like candy. I usually keep a bowl in the fridge just for snacking! As usual, I've included a few tips throughout the recipe to make it come out just right, so read on for some variations. And let me know how you made it your own!!
Basic Roasted Veggies
- Approximately 6 cups assorted vegetables (broccoli, carrots, sweet potato, cauliflower, brussels sprouts, onions, beets, summer squash, bell peppers, etc...)
- 3 large cloves garlic, peeled and minced, or 1 teaspoon garlic powder (optional)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon pepper
Preheat oven to 450°.
Wash all vegetables, and lightly pat dry with a paper towel. If your veggies are very wet, they will steam instead of roasting, and you won’t get that delicious crispy caramelization.
Cut veggies into bite-size pieces. Place veggies and minced garlic on a large, rimmed baking tray. Sprinkle with 2 tablespoons olive oil, salt, and pepper. Using your hands, toss well to get all veggies evenly coated. Spread out in a single layer on 2 trays, being careful not to crowd veggies (they’ll cook more evenly if the heat can get all around them!).
Roast for 20 minutes, or until veggies are tender and beginning to brown on the edges.
Optional: after veggies are roasted, but while they're still warm, you can toss them with 1-2 tablespoons lemon juice or balsamic vinegar.
Also, feel free to toss in a teaspoon of your favorite herbs or spices, such as chili powder, oregano, dried basil, or really whatever sounds tasty to you. The possibilities are endless.
Note: roasted veggies are delicious tossed into salads or pasta, or pureed with broth and made into a soup. I’ve even been known to eat them in burritos.
Wishing you all the best! Stay safe and sane, until next time,
Teri
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