Thanks for the tips! I too love roasted veggies, and just as I was roasting some veggies, I went on line, and lo and behold, you have written about them. Keep up the good work!!! (I live in Vermont, and Burlington was just voted the best city to llive in , according to Self Magazine!)
10/27/2009 - 5:39pm
For myself, there's only three ways to cook fresh vegetables. In no particular order. Steaming, Roasting and Grilling. Roasting seems to bring out a natural sweetness in them. I just lightly sprinkle them with a little seasoned salt (25% less sodium), coarse ground black pepper and drizzle them with a little extra virgin olive oil. However, I do have a problem getting them all to finish cooking at the same time, even when the chunks are cut the same size. I'm trying to cook the more dense ones first then adding the others later, but some still come out hard and others are over cooked. I've tried parboiling the potatoes between 5 -7 min before putting in the oven. That's seems to work somewhat, but it's hard to get that nice crust on them. I've also tried different temperatures (350 - 400 degrees). I know I'll never end up on the Iron Chief, or in Hells Kitchen, but do you have any ideas on this? Thanks.
11/05/2009 - 2:40pm
To the person whose comment is posted at the top of this page, could you tell me what kinds of vegetables you're roasting when you're having this problem?
12/11/2009 - 9:57am
kumara, potatoes, carrots, pumpkin
10/16/2010 - 4:53am
I agree it is so easy, healthy and delicious. I love to simply do potatoes, sweet potatoes, carrots and big chunks of onion and garlic heads.