Friday, September 11, 2009

Roasted Vegetables p. 241

Ingredients: any kind of veggies (I used sweet potatoes and regular potatoes), olive oil, salt, pepper.

Most home cooks have probably already cooked this or at least something similar. Chop up your veggies, put them on a cookie sheet and roast in the oven. Simple as that.

My mom would put the veggies in a plastic bag with olive oil and whatever spices she felt like and then shake. This is a great method of coating the veggies with oil to prevent sticking. Plus it added more flavor. The basics of roasting your veggies is heating your oven to 425 degrees and cooking anywhere between 15- 60 minutes depending on the veggies you choose.

Served with corn on the cob (with cheese!) and pork tenderloin topped with five minute drizzle sauce.

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