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Don't Boil Vegetables- Roast Them!

Oven roasting is an ideal way to prepare vegetables to retain the vitamins, flavors and minerals. When boiling vegetables a lot of the flavour leaks into the boiling water. With roasting no flavor is lost.

When we boiled potatoes and carrots we used a lot of butter for seasoning. Roasting with olive oil we need no butter. If you boil potatoes and carrots and are new to roasted vegetables you’ll probably be so pleased with the taste you’ll never go back to boiling.

We have a variation of the recipe below at least once a week.

Oven Roasted Vegetables

Ingredients

3 pounds potatoes cut in to chucks (new potatoes with skin or regular postatoes skinned)
1 pound carrots, cut into 2-inch lengths
2 medium onions peeled and quartered.
1 Large Sweet potato peeled cut into chunks
3 rosemary sprigs chopped
3 tablespoons olive oil
2 cloves of garlic diced.
Coarse salt and ground pepper

Roasted Potatoes with Basil Vinaigrette

Meats
Almost any meats go well: with roast, chicken, turkey, stew beef, beef kabasa, beef sausage, etc.

Variations: Add any of the following

  • butternut squash pared, halved, seeded, and cut into 1/2-inch wedges
  • Zucchini, cubed
  • Cabbage cored and cut into chuncks (best with kabasa)
  • Bell peppers, seeded and chopped
  • pound(s) parsnips, cut into 2-inch lengths
  • rutabaga, pared, halved, and cut into 1/2-inch wedges
  • shallots, peeled, halved

roasted root vegetables, with brussels sprouts

Directions

  1. Preheat oven to 450.
  2. Mix the svegtables in a roasting pan
  3. Combine the rosemary and olive oil and garlic in a small bowl.
  4. Drizzle the oil mixture over the vegetables and mix until well combined.
  5. Season with salt and pepper to taste.
  6. Bake for 40 to 45 minutes, tossing occasionally, until the vegetables are tender and lightly browned.
  7. Serve and enjoy!

Borscht to Be

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About the Author

Homeschool mom to 11, Marmee to 14 and author.

Comments (10)

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  1. Don’t Boil Vegetables- Roast Them! Retain Flavor and Vitamins. http://bit.ly/5NvCA5

  2. RT @heartofwisdom: Don’t Boil Vegetables- Roast Them! Retain Flavor and Vitamins. http://bit.ly/5NvCA5

  3. Nancy Kehr says:

    RT @heartofwisdom: Don’t Boil Vegetables- Roast Them! Retain Flavor and Vitamins. http://bit.ly/5NvCA5

  4. Don’t Boil Vegetables- Roast Them! Retain flavor & vitamins http://bit.ly/5NvCA5

  5. JeanBentley says:

    Great tip! Never had roasted veggies! RT @heartofwisdom: Don’t Boil Vegetables- Roast Them! Retain flavor & vitamins http://bit.ly/5NvCA5

  6. Leslie Smith says:

    RT @heartofwisdom: Don’t Boil Vegetables- Roast Them! Retain flavor & vitamins http://bit.ly/5NvCA5

  7. El LaGrew says:

    RT @heartofwisdom: Don’t Boil Vegetables- Roast Them! Retain flavor & vitamins http://bit.ly/5NvCA5

  8. SUNday Blessings @elagrew RT @heartofwisdom Don’t Boil Vegetables- Roast Them! Retain flavor & vitamins http://bit.ly/5NvCA5

  9. […] I roast root vegetables (sweet potatoes, potatoes, carrots)  with rosemary (from my garden!) at least twice a week. See recipe here. […]

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