The last two weeks, we have shared Chef Robert Lewis’s roasting guide to roasting all of your fresh, spring produce. Keep adding your favorite vegetables to your shopping list and following these simple flavor kickers to spice up clean food that will impact your health from the inside out!
Set the oven to 425 degrees F and roast these favorite vegetables:
Asparagus: Snap off woody base; cut into 3- to 4-inch pieces. Add 3 cloves garlic, minced, with 1 1/2 teaspoons olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Roast 15 minutes. Serve with some lemon juice.
Onions: Peel; slice into 1/2-inch wedges. Roast 20 to 25 minutes. Just before serving, drizzle with 2 tablespoons balsamic vinegar; sprinkle with 1 tablespoon crumbled Gorgonzola.
Sweet Peppers: Cut into 2 inch pieces. Roast about 25 minutes. For flavor, sprinkle with 2 tablespoons snipped fresh basil just before serving.
Sweet Potatoes: Scrub unpeeled sweet potatoes; cut into 1-inch cubes. Roast about 20 minutes. For flavor, toss with 2 teaspoons snipped fresh thyme.
Again, don’t forget to experiment with your own spices and/or experimenting by mixing one or more vegetables together when roasting! Sometimes the best flavors come from your own inspiration/experimentation in your kitchen!
Which roasted vegetable is your favorite? How do you season it?
Credit: Roasting suggestions per Diabetic Living Spring 2014
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