Roasting vegetables

On Thu, 27 Mar 2008 07:14:31 -0000, "Rich" wrote:


Anyone hasn't tried roasting veg doesn't know what they are missing. In
small quantities, I particular enjoy rost carrots and roast pasnips. They
taste so sweet I had to check and recheck the carb content.

My sekrit recipe for roasted veggies includes cherry tomatoes, sweet
peppers, onion wedges, fennel, and zuchini slices.

Jo Anne

Bob wrote:
Well, I'm now convinced that roasting vegetables is the way to eat
vegetables. Plus, it's simple. Heat the oven to 400 (or so), take your
vegetable of choice and put some oil, salt, and pepper on, and then
roast until done. I did some green beans with this recipe, but I threw
in some sliced garlic cloves. Yum!

Brussels sprouts taste pretty good, roasted in the oven. Cut them in
half, season them with oil and salt, then roast them in a single layer
on a baking sheet, just until they are done. Over cooking sprouts could
make them taste bitter. If you use frozen sprouts, defrost them, then
cut them in half.

Becca

In article 95bbd505-b257-456b-8af4-71987be07203
@d62g2000hsf.googlegroups.com, says...

... Frozen veggies work
great in the microwave too and many have special sauces with them now
(like Green Giant frozen bags with sauce).

Lordy, you ever read the ingredients on those bags?

Also, you can bake a potato in about 10 minutes in the microwave.

Yep, good low carb choice, all right.

MM