Taste of Tuesday - Roasted veggies

Like every kid in this world, I'm not the biggest fan of veggies. I'll eat them, sometimes even request them but they aren't on the top of my list. I only like a select few also. Carrots and broccoli are my favorites! I just find them bland but I guess that's how they are supposed to taste, right? I thought so until my mom started roasting them. Depending on what you use, you can put such a twist on them! I figured since it's Thanksgiving, it'd be nice to share some tips on roasting them! All of the photos/recipes come from Pinterest. There are many variations of ways to make each to suite your preference!

Zucchini and Carrot

Directions:

1. Preheat oven to 220 C/425 F
2. Cut your veg into 8-cm/3-inch sticks, making sure they are even in thickness.
3. Line a baking tray with baking paper and a light layer of olive oil.
4. SEASON – go with the usual salt&pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once. Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.
5. Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

Cauliflower 

Ingredients:

• 1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets
• 3 large cloves garlic, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese

Directions:

1. Heat oven to 450 degrees F. 
2. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. 
3. Transfer, in a single layer, to a large rimmed baking sheet. 
4. Roast at 450 degrees F for about 25 minutes, stirring once. 
5. Sprinkle with cheese. Serve immediately Yield: 6 servings.

Sweet Potato 

Ingredients:

• 3 Sweet potatoes, peeled and cut into bite size cubes
• 2 tsp olive oil
• 1 tbsp butter
• 1 tbsp of brown sugar (more if you want it sweeter)
• 1 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• Pinch of ground ginger
• Sea salt, to taste

Directions:

1. Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray
2. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. 
3. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
4. Add more sugar or cinnamon if desired. Toss to coat evenly.
5. Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting. Enjoy.

Brussels Sprouts

Ingredients:

• (30) Brussels Sprouts 
• 1/4 C Olive Oil 
• 2 Tablespoon Kosher Salt (I like a lot of salt. You can reduce this amount to suit your taste.)

Directions: 

1. Preheat oven to 400 degrees. 
2. Wash sprouts, remove outer leaves and place in a 19" x 11" roasting pan. 
3. Drizzle sprouts with olive oil until lightly coated. Sprinkle with salt. 
4. Place pan in preheated oven and roast for about 20 to 25 minutes turning occasionally. Remove from oven when outer leaves are golden brown.